Abstract
The majority of employees on passenger ferries consist of the catering staff: those who operate in restaurants, shops, and in the hotel on board. Research on this category is scant. The aim of this study is to investigate the catering staff’s experiences and perceptions of safety practice on board passenger ferries. The methods are semi-structured interviews and a qualitative content analysis of official documents and research articles. Results: Increased safety regulations and directives on an international and a national level have taken place after the major ferry disasters of late 1990s. Changes in the safety organization on the passenger ferries have resulted in more involvement of the catering crew in safety on board. Safety awareness and the way the catering staff think about safety have improved. The risk of terrorism has further reinforced safety awareness. A clear challenge for safety work on ferries is the reduction of catering crew. The transition to job flexibility for catering crew may constitute risk factors regarding safety and security.
Highlights
A ship is a complex system with its various assignments such as navigation and cargo handling, managing of machine systems and electricity production for bridge, deck, engine and catering staff, besides communication with the shore side and various external stakeholders
Since safety and security issues are in focus when it comes to ships, it is of great importance to investigate the catering staff’s relation to risk and safety, and its incorporation in the ship’s safety culture
The interviews with the catering staff are presented below, based on three themes which were developed through the data analysis: Hierarchy, Safety awareness and training, and Flexibility and reduction
Summary
A ship is a complex system with its various assignments such as navigation and cargo handling, managing of machine systems and electricity production for bridge, deck, engine and catering staff, besides communication with the shore side and various external stakeholders. In addition to the traditional systems of the ship, there is an extended catering staff employed in restaurant, retail, hotel and entertainment activities, i.e., activities in order to provide service to passengers. The majority of the passenger ferry staff is usually working in these businesses. Considering the fact that this category of staff has a complexity in terms of gender, ethnicity, education, and working conditions, it differs from traditional seafarers on board. Since safety and security issues are in focus when it comes to ships, it is of great importance to investigate the catering staff’s relation to risk and safety, and its incorporation in the ship’s safety culture
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