Crociere cargo Guangxi Beibu viaggio
By Steve Joury / 12 dicembre 2022
Passengers on cargo ships and cargo ship food on board Food cooked onboard is completely dependent on the Chief Cook,...
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Passengers on cargo ships and cargo ship food on board
Food cooked onboard is completely dependent on the Chief Cook, interest taken by the Captain and the nationality of the crew. With Indian crew, you will always have an Indian cook and traditional Indian food will be available, both veg and non-veg. Biriyani for Sunday lunch is a tradition on ships with Indian crews. What I have seen with multinational crews, is a mix of food/cuisines, again depending on the cook Per saperne di più. Quality and variety is invariably dependent on the Captain. If he is a food-lover, or is mindful of crew welfare (food is a huge factor in keeping morale high) for cargo ship food on board, you will get excellent food, subject to the limitations of the cook. If he is indifferent to crew welfare for Passengers on cargo, or has been dipping the Victualing Fund (happens less nowadays, but is not unknown), prepare to eat dal-rice for your contract about Passengers on navi da carico. After all the cook will take the easy way out if not pushed for Passengers on navi da carico and cargo ship food on board. It often feels as if the pandemic has aggravated many of the pressing issues relating to seafarers’ health, particularly seafarers’ mental health for cargo ship food, which has reportedly deteriorated as a result of COVID-19 Per saperne di più. The implications of the pandemic for the shipping industry and its seafarers so far were extensively covered in previous ISWAN newsletters, where Mark Dickinson (Nautilus International), Natalie Shaw (ICS) and Dr Sue Stannard (Haukeland University Hospital) eloquently noted the unique challenges faced by seafarers as a result of COVID-19. This expert briefing will shift focus slightly away from the pandemic, albeit it is still in the background, and centre on an important ingredient that often impacts seafarers’ physical and mental health, namely, food on board. The aim of this paper is to present the issues surrounding food on board navi da carico and introduce a study that addresses some of those issues.
The ship as a workplace is an all-encompassing environment for seafarers, who work, sleep and spend their free time in the same location, the ship. Seafarers’ basic needs like shelter and food are generally provided while they work on board the ship, or at least as set out by the MLC8. All aspects of life on board are planned and tightly scheduled for all seafarers, with set mealtimes for all the crew working on board. Opinions on what counts as good or tasty food vary between seafarers as they would between individuals in any other setting ashore, but the difference between the ship and the shore comes down to the availability of alternative food options while seafarers are at sea. Seafarers have little or no control over the selection of food on board, and it is even more evident in long voyages where the ship’s provisions can run very low for Passengers on cargo ships if the unexpected happens or if there was no proper planning or budgeting for the voyage on Passengers on cargoPer saperne di più . An additional aspect of work relating to food worth mentioning relates to seafarers’ work schedules and shifts on board which often leads to irregular mealtimes about cargo ship food. While mealtimes are generally scheduled around the same time every day, seafarers’ shifts might not coincide with these mealtimes. This normally means seafarers need to reheat the food and often eat by themselves, or in cases where there was no food left aside for them, they will have to find something else to eat, and in some cases will be required to cook for themselves about cargo ship food on board.
Steve Joury
Consulente di viaggio Cargo at Cargoholidays
Appassionato di viaggi lenti e di mare. Steve conosce la maggior parte delle rotte di navigazione e le procedure per scoprire il nostro bellissimo mondo dal mare su una nave container. Ha partecipato a molti viaggi, da 7 giorni di viaggio in cargo a 140 giorni a bordo.
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