Aims:
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To ensure the safe, efficient, and effective operation of shipboard catering services.
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To maintain high standards of food safety, quality, and hygiene aboard ships.
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To optimize inventory management and reduce food wastage through efficient stock rotation and planning.
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To foster a professional, well-trained catering team capable of meeting the diverse needs of crew and passengers.
Objectives:
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Develop Routine Systems: Establish regular routines for updating inventory records, conducting equipment checks, and ensuring food safety standards are consistently met.
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Provide Comprehensive Training: Ensure all catering personnel are trained in inventory management, food safety, and stock rotation procedures.
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Utilize Technology: Implement digital tools for real-time inventory tracking, temperature monitoring, and data-driven decision-making to streamline operations.
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Effective Meal Planning: Plan ahead based on historical data and voyage-specific needs, anticipating food requirements and dietary preferences.
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Maintain Organizational Efficiency: Keep the galley and storage areas organized, ensuring easy access to supplies and compliance with safety regulations.
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Promote Teamwork: Foster a collaborative environment where all catering personnel work together to maintain a high level of service.
- Teacher: AIMS MARITIME
