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