定 價：28 元
叢書名：21世紀(jì)旅游管理專業(yè)系列教材
- 作者：程叢喜 著
- 出版時間：2009/8/1
- ISBN：9787307072336
- 出 版 社：武漢大學(xué)出版社
- 中圖法分類：F719.2
- 頁碼：265
- 紙張：膠版紙
- 版次：1
- 開本：16K
《游船實務(wù)與管理》一書內(nèi)容主要包括國際游船業(yè)發(fā)展概況、游船業(yè)多種文化環(huán)境中工作和生活的基本情況、游船專業(yè)術(shù)語、游船上工作健康與安全的法定要求、游船工作實務(wù)與管理、游船衛(wèi)生實務(wù)與管理、游船安全實務(wù)與管理及游船上工作必需掌握的日常英語，是廣大學(xué)生以及酒店船員從事國際游船業(yè)及酒店業(yè)的必備用書�！队未瑢崉�(wù)與管理》和游船實際工作密切結(jié)合，與國際游船教育接軌，既可作為高等院校旅游管理專業(yè)、航海專業(yè)、高等職業(yè)教育教學(xué)和雙語教學(xué)用書，又可作為職業(yè)培訓(xùn)或相關(guān)專業(yè)的參考用書。
“海上酒店”是旅游船的專業(yè)術(shù)語，它是集“吃、住、行、游、購、娛”為一體的水上流動飯店，除了具備陸上酒店的一般功能外，還具有交通功能和流動功能。隨著世界經(jīng)濟(jì)的發(fā)展，人們生活水平的不斷提高，自20世紀(jì)80年代以來，世界游船業(yè)以每年7％的速度遞增，近幾年來，更是呈加速增長的態(tài)勢，國內(nèi)沿海游船和內(nèi)河游船、特別是長江游船旅游也日益成熟和完善，對海上酒店的管理和服務(wù)人員的素質(zhì)要求越來越高，尤其需要既有理論知識又有實際操作技能，并且熟悉船舶水上知識和精通外語的復(fù)合型人才。經(jīng)過深入調(diào)查研究和實地考察，海上酒店專業(yè)人才無論是在國際上還是在國內(nèi)都具有良好的就業(yè)前景。
1．國際海上酒店業(yè)人才就業(yè)狀況
隨著世界海洋旅游業(yè)的迅速發(fā)展，乘船旅游將成為一種時尚。截至2003年年底，全球具有一定規(guī)模的豪華游船公司大約有70家，約300艘游船，總排水量為93l萬噸，最大載客能力約為25萬人。2001年，全球豪華游船游客近l 000萬人次。其他游船市場也日益興旺，萊茵河、尼羅河年游船游客量均為600萬人次。據(jù)國際游船協(xié)會統(tǒng)計，2007年，僅北美洲乘游船旅游的游客就達(dá)到1260萬人次。其他地區(qū)乘游船旅游的游客人（次）數(shù)也持續(xù)增長。游船業(yè)不僅增長快，發(fā)展?jié)摿薮�，而且�?jīng)營利潤豐厚。自2000年至今已有74艘大型豪華游輪投入運營，2002年新增11艘，2003年新增10艘，2004年新增7艘，2007年新增10艘，2008年新增9艘。目前，國際游船業(yè)的就業(yè)人數(shù)已達(dá)34．8萬，在未來的3年里，又將有23艘大型豪華游輪投入運營，需增加5．8萬名新員工，這些員工絕大部分都來自發(fā)展中國家。根據(jù)統(tǒng)計和研究，每艘游輪上海上酒店部門員工所占比例最大，為70．16％，其他部門員工所占比例依次為：行政管理部門為3．49％，駕駛部門為6．46％，輪機(jī)部門為9．63％，娛樂部門為9．95％，醫(yī)療部門為0．32％。從這些數(shù)字不難看出，世界游船業(yè)對海上酒店人才的需求量日益增大。
PART I INFORMATION FOR MARITIME HOTEL STUDENTS
1.Background for Studying This Course
2.The Target for Studying This Course
3.Overview of the Cruise Industry
3.1 What is a cruise ship?
3.2 The first， past， present & future cruise Ships
3.3 How many cruise ships are active in the world today?
3.4 How many new cruise ships have been or will be put into operation?
3.5 The introduction of some cruise ship operators
3.6 Where do passengers mainly come from?
3.7 Where do passengers like to travel to?
3.8 The cruise ship employees
3.9 Who works where?
4.The Benefits & Challenges of "Life at Sea"
4.1 Benefits of "life at sea"
4.2 Challenges of "life at sea"——living conditions， etc.for you （ cruise ship employees）
PART II WORKING ON THE CRUISE SHIPS
1.Ships Terminology
1.1 Ships view & terms
1.2 The term~ about the galley line during meal servic
1.3 About the dining room
1.4 About the bar set-up
1.5 The terms about the supply and store of food products
1.6 About cleaning on board
2.Onboard Departments and Management Structure
2.1 Onboard departments
2.2 The general management structure
2.3 The general lines of authority & identification stripes of officers onboard ...
3.Job Description Onboard
3.1 Deck department
3.2 Engine department
3.3 Hotel operations department
3.4 Housekeeping department
3.5 Food and beverage department
3.6 Galley / Kitchen department
3.7 Cruise staff department
3.8 Entertainment department
3.9 Medical department （Infirmary onboard ）
3.10 Beauty salon / Spa
3.11 Photo department
3.12 Gift shops department
3.13 Casino department
3.14 Other individual jobs
4.Language & Communication
4.1 Shipboard language
4.2 Shipboard communication
5.Customer Service
5.1 Why is good customer service important?
5.2 Two types of customers-external & internal customers
5.3 What is good customer service?
5.4 What is bad customer service?
5.5 Why do business lose customers?
5.6 State of mind for offering services to passengers
5.7 Passengers expectations
5.8 The5 Ps
5.9 Anticipating the customers needs
5.10 Art of speaking to passengers
5.11 The culture mistakes we should avoid
6.Team Work & Disciplinary Procedure Onboard
6.1 Team work
6.2 Disciplinary procedure onboard
PART III HYGIENE ON THE CRUISE SHIPS
1. The Definition and Importance of Food Hygiene and Safety
1.1 What is food hygiene?
1.2 What is food safety?
1.3 Costs of bad food hygiene
1.4 Bad food hygiene impact on business
1.5 Benefits of good hygiene
2. The Hygiene Supervising Structures of Cruise Ships
2. 1 CIEH
2. 2 USPH
3. What Is Food Poisoning?
3.1 What is food poisoning?
3.2 Food is not harmful in itself， if contaminated， it will cause illnesses
3.3 The main symptoms of food poisoning
4. Food Borne Diseases
4. 1 Whats food borne disease?
4. 2 Food poisoning and food borne disease are different
5. Microorganisms
5.1 Bacteria
5.2 Characteristics of bacteria
5.3 Pathogenic bacteria
5.4 Spoilage bacteria
5.5 Useful （or helpful） bacteria
5.6 Growth of bacteria
5.7 Conditions for bacterial growth
5.8 High risk foods
5.9 Safe or low risk foods
5. 10 Dealing with poultry safely
5. 11 Avoiding food danger
5.12 Bacterial spores
5. 13 Main food poisoning bacteria
6. Contamination of Food
6. 1 Firstly， where do bacteria come from?
6. 2 How do bacteria get into food? ...
6. 3 Identify the three types of contamination
6. 4 Prevention of contamination
6. 5 Avoid cross contamination by cleaning
6. 6 Preventing cross contamination during food and drink service ..
6. 7 The ten main reasons for food poisoning
6. 8 The food poisoning chain
7. Food Preservation and Personal Hygiene
7. 1 Food preservation
7.2 Personal hygiene
8. Premises
8. 1 Premises design and construction
8.2 Cleaning premises and equipments
9. Pest Control
9. 1 The main pests
9. 2 Pests should be effectively controlled
9. 3 Reasons for attracting pests to food premises
9.4 Cockroaches
9. 5 Houseflies
10. Waste Disposal and Food Safety Law
10. 1 Waste disposal
10. 2 Food safety law Review
1.1 The following questions may help you with the CIEH Basic Food Hygiene Examination
1.2 Key words and terms
1.3 Microorganisms that cause food borne illness & food spoilage ..
1.4 A cruise around the world of food safety~sanitation
PART IV SAFETY ON THE CRUISE SHIPS
1. General Safety Precautions——All Departments
2. Safety Precautions for Cabins Stewards and Cleaners （Housekeeping） Department
3. Safety Precautions for Dealing with Substances Hazardous to Health
3.1 How to deal with substances hazardous to health?
3.2 How do hazardous substances enter your body?
3.3 Safety practices for dealing with hazardous substances
d. Personal Booklet Review
1.1 Questions & answers about the safety drills on the cruise ship（ Take the TOPAZ as an example）
1.2 Emergency code announcements
PART V APPENDIXES
Appendix 1 General Rules & Regulations for Officers， Staff & Crew Onboard （Take the TOPAZ as an example）
Appendix 2 Disciplinary Rules， Regulations & Procedures（Take the TOPAZ as an example）
Appendix 3 Code of Appearance for Crew Members Onboard（Take the TOPAZ as an example）
Appendix 4 ISM CODE Booklet
Appendix 5 The Elementary Cruise Ship English
參考文獻(xiàn)
（2） First Engineer
The first engineer is responsible for the daily maintenance and operations of theengineering and technical aspects of the vessel as directed by the chief engineer. Extensiveexperience with minimum four to six years in subordinate positions on board ships isrequired. Diploma from accredited maritime training school or facility and fluent Englishlanguage skills are required.
（3） Second Engineer
The second engineer is responsible for the daily maintenance and operations of theengineering and technical aspects of the vessel as directed by the chief engineer. Extensiveexperience with minimum three to five years in subordinate positions on board ships isrequired. Diploma from accredited maritime training school or facility and fluent Englishlanguage skills are required.
（4） Third Engineer
The third engineer is responsible for the daily maintenance and operations of theengineering and technical aspects of the vessel as directed by the chief engineer. Extensiveexperience with minimum two to four years in subordinate positions on board ships isrequired. Diploma from accredited maritime training school or facility and fluent Englishlanguage skills are required.
（5） Motorman
The motorman is responsible for the daily maintenance and cleaning of specific engineparts as directed by the chief engineer. Experience with minimum one to two years onboard ships is required. Diploma from accredited maritime training school or facility andgood English language skills are required.
（6） Fitter
The fitter is responsible for the daily maintenance and cleaning of engines andmechanical equipment as directed by the chief engineer. Experience with minimum one totwo years on board ships is required. Diploma from accredited maritime training school orfacility and basic English language skills are required.
（7） Wiper
The wiper is responsible for trash pickup in engine room， tool pickup， generalcleaning and painting of engine room. Basic English language skills are required.
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