T.C.

MİLLÎ EĞİTİM BAKANLIĞI

DENİZCİLİK

MESLEKİ YABANCI DİL 2

(YAT TURİZMİ-İNGİLİZCE)

Ankara, 2014
 Bu modül, mesleki ve teknik eğitim okul/kurumlarında uygulanan Çerçeve Öğretim
Programlarında yer alan yeterlikleri kazandırmaya yönelik olarak öğrencilere
rehberlik etmek amacıyla hazırlanmış bireysel öğrenme materyalidir.
 Millî Eğitim Bakanlığınca ücretsiz olarak verilmiştir.
 PARA ĠLE SATILMAZ.
 CONTENT

AÇIKLAMALAR .................................................................................................................... ii
INTRODUCTION .................................................................................................................... 1
LEARNING ACTIVITY 1 ....................................................................................................... 3
1.GREETING ........................................................................................................................... 3
1.1. Greeting The Guests ...................................................................................................... 3
1.2. Cabin Service ................................................................................................................ 5
1.2.1. Steward(ess)'s Responsibilities............................................................................... 5
1.2.2. Delivering the Order ............................................................................................... 7
1.3. Food Service .................................................................................................................. 8
1.3.1. Take Food orders .................................................................................................... 8
1.3.2. Serving the meal ................................................................................................... 11
1.3.3. Check back to the table ....................................................................................... 13
1.3.4. Respond to dissatisfied guests .............................................................................. 13
1.3.5. Sell After-Dinner items ........................................................................................ 14
1.4.Beverage Service .......................................................................................................... 15
1.4.1. Process beverage orders ....................................................................................... 16
1.4.2. Serve Beverage Order .......................................................................................... 17
APPLICATION ACTIVITY .............................................................................................. 20
MEASURING AND EVALUATION ................................................................................ 21
LEARNING ACTIVITY 2 ..................................................................................................... 23
2. BRIEFING THE PASSENGERS ....................................................................................... 23
2.1. Security Briefing ......................................................................................................... 23
2.2. IMO Security and Warning Signs ............................................................................... 30
2.3. Introducing a Yacht ..................................................................................................... 32
2.3.1. Physical Features of the Yacht ............................................................................. 32
2.3.2. Sample cabin and upper deck Introductions ......................................................... 34
MEASURING AND EVALUATION ................................................................................ 42
MODULE EVALUATION .................................................................................................... 43
ANSWER KEY ...................................................................................................................... 44
REFERENCES ....................................................................................................................... 46

i
 AÇIKLAMALAR
AÇIKLAMALAR
ALAN Denizcilik ve Su Ürünleri

DAL/MESLEK Alan Ortak

MODÜLÜN ADI Mesleki Yabancı Dil-2 (Yat turizmi-İngilizce)

MODÜLÜN TANIMI Teknik denizcilik terimlerinin işlendiği öğretim materyalidir.

SÜRE 40 / 32
Bu modülde temel Ġngilizce konuşma ve anlama yeterliğine
ÖNKOŞUL
sahip olmak ön koşuldur.

YETERLİK

Genel Amaç
Öğrenciye, karşılama, uğurlama, servis, bilgilendirme amacı ile
yapılacak sözlü veya yazılı Ġngilizce kullanımı ile ilgili
bilgilerin verilmesidir.
MODÜLÜN AMACI
Amaçlar
1. Yolcu ile hizmete ilişkin konuşma yapabilecek,
2. Yolcuya bilgi iletebilecek

EĞİTİM ÖĞRETİM
ORTAMLARI VE Sınıf ve yat ortamında kullanılan çeşitli araç ve gereçler
DONANIMLARI

Her öğrenme faaliyeti sonunda verilen , boşluk doldurma

soruları ve uygulama faaliyetleri ile kendinizi
ÖLÇME VE değerlendirebileceksiniz. Modül sonunda tüm konuları içeren
bir testle kendinizi değerlendireceksiniz. Modül sonunda ise
DEĞERLENDİRME kazandığınız bilgi ve becerileri ölçmek amacıyla öğretmeniniz
tarafından hazırlanacak ölçme araçları ile
değerlendirileceksiniz.

ii
 INTRODUCTION

INTRODUCTION
Dear Student;

Marine Vehicles are used in various areas such as defending, transportation and the
need for these vehicles are increasing day by day in today‟s world which is getting smaller
and smaller. So the amount of vehicles navigating over the seas is getting higher also.
Knowledge of vocational terms is important not only in native language but also in other
languages as well. This module enables you to reach the technical English you may in your
field.

1
2
 LEARNING ACTIVITY 1
LEARNING ACTIVITY 1
AIM

 AMAÇ
You will be able to talk to guests about the service.

SEARCH

 Visit a yacht marine and interview with the marine crew or marine executives.

1.GREETING
1.1. Greeting The Guests
Be standing when your guests arrive as a mark of respect and also to show a
willingness to please. This is especially important for gentlemen when a lady enters the yacht
or a dignitary or person of important standing. Don't sit down again until all the other guests
are seated.
Shake hands and exchange verbal greetings with your guests to formally acknowledge
their presence. This is also a good time to offer an aperitif or pre-dinner snack or refreshment
and give everyone a few moments of polite conversation before moving on to the next
person.
First impressions last a life time, or at least until the guests check out, so it is
important to make a good first impression. There are numerous expressions that can be used
when first greeting people. Some are very formal and appropriate for greeting guests and
some are more informal and should only be used with friends or co-workers. Obviously,
employees of thehotel industry should use the more formal expressions, however the less
formal expressions will also be presented to give learners a well balanced repertoire to
choose from.

 Delivering Quality Service

 6 ways to meet or exceed expectations:

o professional appearance
o friendliness
o courtesy
o empathy
o responsiveness
o flexibility
3
  You can give quality service to guests and co-workers when
someone asks you for help.

o Read person
o Determine what person needs
o Work together to find solutions
o Deliver the service
o Follow up

 The steps to handling a guest complaint:

o Listen
o Respond by apologizing
o Take action to solve problem
o Follow up by monitoring actions and checking that guest is
satisfied

 Youcan everyone improve quality service?

o Share guest feedback on service quality with

o management
o Look for opportunities to improve service

 Expressions- Greetings

 Formal Expressions

o Good morning (sir/ma‟am)

o Good afternoon (sir/ma‟am). Welcome to (name of hotel/shop, etc)
o Good evening (sir/ma‟am)
o How are you this morning (afternoon, evening, today)?
 Less Formal Expressions

o Hello
o Hi
o What‟s up?
o How‟s it going?

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 Of course, after the greeting, the dialogue must be continued, and what is said then
depends on the situation. When interacting with hotel guests that continued interaction
usually involves determining what the guest wants or needs.

 A couple of standards that can be used in the tourism industry are:

 How can I help you today Ma‟am (sir)?

 Can I be of assistance?
 How may I assist you?
 May I assist you with anything?
 What can I do for you today?

 Dialogue- Greetings

 Staff: Good morning Ma‟am. Welcome to the (…Spa)

Guest: Thank you.
 Staff: How can I help you today?
Guest: I‟m here for a (….massage).
1.2. Cabin Service

It implies serving of food and beverage in guest cabins of yachts. Small orders are
served in trays. Major means are taken to the cabin on trolleys. The guest places his order
with the cabin service order taker. The waiter receives the order and transmits the same to
the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to
have a cheque prepared to take along with the food order for the guests‟ signature or
payment. Usually clearance of soiled dishes from the room is done after half an hour or an
hour. However, the guest can telephone cabin Service for the clearance as and when he has
finished with the meal. There are two types of cabin Service: Centralized cabin service: Here
all the food orders are processed from the main kitchen and sent to the cabins by a common
team of waiters. Decentralized cabin service: Each floor or a set of floor may have separate
Pantries to service them. Orders are taken at central point by order takers who in turn convey
the order to respective pantry.

1.2.1. Steward(ess)'s Responsibilities

A steward or stewardess is in charge of the interior of the yacht and is similar to a

'house'keeper or hostess.

5
 On larger yachts you will have a chief Steward / ess who may have as many as four or
five stews under his or her command. The stews job is to make sure that the interior of the
boat is kept pristine and the decor kept fresh with fresh flowers and linen etc. She is also
frequently in charge of arranging the supply of drinks to the vessel for both crew and guests.

He or she does not have to qualified although there are a number of professions that
are very advantageous to those wanting to work as steward/esses.

 Good Stewardess Training should offer the following:

 Hostessing Skills

 Food Service, Silver Service

 Interior maintenance, polishing of glassware, flatware and silverware

 Cabin service and detailing

 Setting of a proper table, napkins folding

 Laundry management, ironing of guest and crew

 Bartender, waitress

 Politeness, entertaining spirit

 Refrigerated drinks restocking

 Interior Decorator, flower arrangements

 Care properly of all the worth decorations

 Service skills of service with a smile

 Attention to detail, discretion, energetic, ability to take direction

 Positive outlook under often stressful circumstances

 Boat stowage for sea, assisting with lines and fenders on deck, teamwork
and multitasking

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1.2.2. Delivering the Order

The required Standards for Cabin Service call for some very specific
deliveryprocedures, including:

 Asking the Guest for permission to enter the room

 Reviewing the order with the Guest
 Propping the door open when you enter the room for delivery

 Knock firmly on door and identify yourself as “Cabin Service”. (Please

knock with your fist)

 Greet the Guest with the time of day, for example “Good Morning”. Use
the Guest‟s name as it is written on the check, to verify that you‟re at the
correct room.
 Ask for permission to enter the room; upon entering, ask where they
would like their meal to be served.

 If a "Do Not Disturb" (DND) sign is in place, you should first double-
check your order slip or guest check, making sure you‟re at the correct
cabin. Assuming that you are at the correct cabin, follow standard
delivery procedures. When the Guest answers the door, the Cabin Service
attendant should acknowledge that the Cabin Service request is being
honored over the "Do Not Disturb" signage in the event that the Guest
forgot to remove the "Do Not Disturb" sign.

 For safety reasons upon entering the room, use a door wedge to hold the
door open. Never allow the Guest room door to close/lock once you have
entered the room. If you do not have a doorstop or wedge with you, turn
the deadbolt so as to prevent the door from closing and locking.

 Enter the room & simply place the tray where directed.

 Review the order with the Guest - read each item on the guest check back
to Guest while pointing to or displaying (by removing lid) each item, to
confirm the order is complete.

7
  Ask if there is anything else the Guest would like.

 The tip and delivery charge posted to the guest check must be pointed out
to the Guest

 Present the guest check for settlement. Ensure that the guest print and
sign their name.

 Thank the Guest by name and just before leaving, see if any dishes or
trays are in the room from previous orders – if so, offer to take them
back.

 When leaving the Guest cabin, remove the door wedge or release the
dead bolt and close the door firmly.

1.3. Food Service

1.3.1. Take Food orders

Step 1: Tell Guests about specials

 Know the daily specials. If appropriate at your restaurant, try to tasteeach one.
 Always describe specials and chef‟s choice items, such as the soup of the day,
before guests ask.
 Describe the ingredients and the preparation of specials in anappealing way.
Always give the price specials.

8
Step 2: Ask for the food order

 Offer to help guests with menu selections. Answer any questions about the
menu.
 Ask if they are ready to order.

Step 3: Follow an order-taking system

 Know the numbering system for the chairs at each table. Chair #1 at each table
is typically the chair closest to the door or some other landmark in your
restaurant.
 When writing orders on your order pad or guest check, write the order for the
guest in chair #1 on the first line of the order form.
 Take the orders of children first, then women, and then men. Write their orders
in he corresponding place on the order pad. For instance, if the guest in chair #2
is the only women at the table, take her order first and write it on line #2 on the
order pad
 Continue to take food orders in a clockwise pattern around the table.

Step 4: Stand in the correct position to take orders

 Always stand up straight as you take orders. Do not rest the order pad on the
table.
 Look at each guest when he or she is ordering. Watch for hesitation in making a
decision. This provides you an opening to offer a suggestion.

Step 5: Ask the appropriate questions

 Pay attention to details and know your menu thoroughly.

 Know what questions to ask for each item to determine the guest‟s choices. For
instance, know if a guest must choose a salad or soup.

 Know when you need to ask for more information, such as how the guest would
like an item cooked.

9
 If you don‟t ask the right questions when taking the orders, you will have to
interrupt your guests to
findout necessary preparation and service information. This is embarrassing to
you and annoying to your guests.

 Repeat each completed order to the guest, especially if there arespecial requests
regarding preparation or service.

 Try not to sound mechanical when describing choices. Make every item sound
good.

Step 6: Suggest additional courses

 Suggest additional courses such as appetizers, soups, and salads when you take
the food order.
 Think about what the guest has selected and suggest items that will go well with
entrée (main dish).
Step 7: Suggest a bottle of wine.

 Try to sell a bottle of wine after taking the food order.

 Know which wines will go well with certain foods.
 Always know how much alcohol your guests are drinking. Don‟tsuggest wine o
r
 other alcoholic beverages if your guests are intoxicated or are close to becoming
intoxicated.

Step 8: Try to meet special requests

 Some guests may request an item to be prepared in a way not listed on the
menu.
 Write all special requests on your order pad and tell kitchen employees about
the requests when you place the order.
 You may need to check with the chef or your supervisor before making a
promise to a guest.

10
 Step 9: Ask if guests would like another beverage

 Check on drink levels. Suggest another drink if a beverage is one half to three-
fourths empty and guests are not nearing intoxication.
 If guests are drinking alcoholic beverages but do not want another, suggest a
non-alcoholic beverage.
 Clear empty glasses before serving beverages.

Step 10: Collect the menus and wine list, if you haven’t already done so.

Step 11: Change ashtrays as needed, and tidy the table to keep it as fresh as
possible

 Approach the table with a clean ashtray on a beverage round or tray.

 Invert the clean ashtray in your hand and place it on the dirty ashtray.
 Lift both the ashtrays gently to avoid ash falling on the table and placeit on the
tray.
 Place the clean ashtray on the table.
 Do not clean ashtrays with guest serviettes.

1.3.2. Serving the meal

Step 1: Time the preparation of the food

 Turn in the order for each course when guests are about three-fourths finished
with the previous one. If the kitchen is busy, turn in the orders sooner.
 Serve courses in the following order, unless guests request a differentorder:
1.Appetizers 2.Soup 3.Salads 4.Entrees 5.Desserts 6.Cordials 7.Coffee

 Check with the cook or your supervisor/captain if you are concerned that an
order is not being prepared in a reasonable amount of
time.Don‟t make guests wait without an explanation from you or yours
supervisor

 If you are too busy to pick up an order as soon as it is ready, ask another
restaurant server for help.

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Step 2: Prepare the table for each course before serving it

 Clear any empty plates or glasses from the guest‟s right with your right hand.
Always ask guests if they are finished.
 Wait to clear glasses or plates until more than one guest at a table is finished, so
guests who are still eating or drinking do no feel rushed.
 Never stack dirty plates in front of guests. Pick them up separately and stack
them away from guests.
 Bring all condiments and accompaniments to the table before serving the order.
 Only bring full-not –partially full- condiment bottles to guests.
 If you will be serving an item that guests will share, bring a plate for each guest.

Step 3: Pick up the food order

 Check the food before you take it out of the kitchen.

 Does the food look fresh and appealing?
 Have all preparation instructions been followed?
 Is the presentation garnished?
 Have all special requests been met?
 Is the plate clean?
 Is hot food hot and cold food cold?
 Ask the cook to make any corrections necessary to meet the property‟s high
standards.
 Notify your supervisor immediately of any problem in the foodpreparation so
that he or she can speak to the guests and correct the situation.
 If you are having trouble meeting guest needs, ask your supervisor or another
server for help until you can catch up.
 Don‟t let the guests suffer because you‟re busy.
 Thank the kitchen staff for their cooperation.

Step 4: Deliver food

 Use you order pad or guest check to help remember who ordered what. You
shouldn‟t have to ask the guests.
 Serve the children first, women next, then men, and the host last.

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  Serve food from the guest‟s left side with your left hand whenever possible.
Don‟t reach in front of guests.
 Place the plate with the first course on top of the base plate, if a base plate is a
included in your restaurant‟s table setting.
 Place the entrée plate so that the main item is closest to the guest.
 Place side dishes to the left of the entrée plate.
 If a guest asks for something extra, deliver it as quickly as possible so that the
meal does not get cold.
 Ask if guests would like you to bring or do anything else for them at this time.
 Remove empty beverage glasses and exchange ashtrays as needed.

1.3.3. Check back to the table

Step 1: Make sure the guests are satisfied with their meals.

 Approach the guests after they have taken a few bites.

 Ask a few specific questions about the food. Such as, “How is you sirloin” or
“Are you enjoying your salad?”
 Ask if there‟s anything else you can bring at that time. If so, deliver the item
right away.

Step 2: Replace unsatisfactory food or beverages.

 Apologize to the guest. Don‟t make excuse or blame others for the problem.
 Take care of the problem immediately.
 Tell your supervisor or captain about the problem as soon as possible.

1.3.4. Respond to dissatisfied guests

Step 1: Listen to the guest

 Listen to the details of the complaint. Give the guest time to explain how he or
she feels and what he or she wants.
 While listening, stay calm, and do not react angrily or argue with the guest.

13
 Step 2: Apologize to the guest

 Acknowledge the guest‟s feelings and apologize for the problems, no matter
whose fault it is.
 Repeat the complaint to make sure you understood everything and so the guest
knows you listened.

Step 3: Take appropriate action.

 Explain to the guest how you ARE GOING TO RESOLVE THE SITUATION.
 Excuse yourself and tell the guest when you will return.
 Call a manager immediately to talk to the guest. Let the manager know what
you have done to solve the problem.
Step 4: Thank the guest:

 While you are waiting for a manager to come over, thank the guest for bringing
the problem to your attention.
 Never argue, criticize, ignore, or challenge a guest‟s complaint.

1.3.5. Sell After-Dinner items

Step 1: Clear the entire table.

 After guests are finished, remove all unneeded glasses, silverware, plates, and
other items.
 Be as neat and quiet as possible when clearing the table.
 Remember not to stack dirty plates at the table.

Step 2: Suggest specific dessert items

 Without asking, bring the dessert cart or display tray to the table and describe
each dessert using mouth-watering terms.
 Describe in details one or two of the restaurant‟s more popular desserts. Suggest
your favorites.
 If guests say they are “too full” to have dessert, suggest light items, such as ice
cream, or suggest that guests share a dessert.

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1.4.Beverage Service
Step 1: Use your experience

 Always know how much alcohol you guests are drinking.

 Don‟t suggest alcohol if your guests are intoxicated or close to

becoming intoxicated.
 At lunch and dinner, suggest that guests start their meal with a cocktail and an
appetizer.
 Take the wine order after the food order, unless guests choose otherwise.

 During the breakfast period, offer coffee and orange juice immediately after
seating the guest.
 Know the drink available and the customary way of serving.

Step 2: Follow an order taking system:

 Take orders from women first and then from men.

 Write orders on the order pad or guest check according to how the guests are
seated. Follow a clock-wise direction.

 Listen carefully to each guest‟s order. Repeat the order.

 Note special requests on the order pad or guest check

 Find out the guest‟s preference for service such as “ on the rocks” or “straight
up.”

 Suggest the most popular call brands when a guest does not specify the brand.

 Suggest a specialty drink if a guest is not sure what to order.

 When offering cocktails, ask guests who don‟t want a cocktail if they would like
a glass of wine or non-alcoholic drink.
 Always suggest specific alcoholic and non-alcoholic drinks, such as a Beefeater
gin and tonic, Sparkling water etc.
15
1.4.1. Process beverage orders

Step 1: Set-up glasses for drink orders

 Know which drinks go in which glasses.

 If you follow a calling sequence when ordering drinks, set up the glasses in the
order you will call the drinks.

 You may need to fill glasses with ice for drinks that require it.

 Always use a scoop when putting ice in glasses.

Step 2: place drink orders

 If you need to call orders, say in a clear voice, “ordering” and then tell the
bartender your drink orders, including any special instructions.

 Call drink orders for all tables at the same time.

 Make sure you‟ve written each order clearly and correctly on a guest check or
order pad.

 Place written orders in the proper location so the bartender can refer to them.

Step 3: Garnish drinks

 Select garnishes according to the drink recipe or the guest‟spreference.

 Make sure each garnish is fresh and attractive.

 To prevent splatters, place garnishes after drinks have been poured.

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 Step 4: Set-up beverage napkins, stirrers, and straws

 Put one-beverage napkins on your tray for each drink.

 Make sure napkins are clean and free from tears, fold, and wrinkles.

 Put stirrers or straws in drinks if needed.

Step 5: Check your beverage order

 Check each beverage:

 Is it the correct beverage?

 Is it in the correct glass?

 Is the garnish correct?

 Have special instructions been followed?

 Has anything spilled over the side?

 Should it have a chaser?

1.4.2. Serve Beverage Order

Step 1: Place drink on the beverage tray

 Line the tray with linen napkin to improve the look of the tray and to absorb
spills and moisture.

 Keep an extra pen and an extra napkin on the tray.

 Center glasses so the tray will be well balanced. If possible, put heavy or tall
glasses in the center of the tray.

 Keeping mind the order in which you will serve drinks so your tray will be
balanced until the last drink is removed.

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Step 2: Serve beverages to guests

 Always serve women first and the host of the group last.

 In no-host situation, simply serve women first and men last.

 Place the beverage napkin first, in the center of the base plate or in the center of
the plate space, with the logo facing the guest.

 Avoid reaching across guests. Move around the table and serve each guest from
his or her right side with your right hand.

 Handle glasses away rim their rim or lip: handle stemmed glasses by the stem or
base.

 Place the drink glass on the center of the beverage napkin.

 Follow your order pad or guest check to serve the correct drink to each guest.

 As you serve each drink, repeat the name of the drink and any special requests
to be sure that it is correct. Do not ask who ordered the drink.

Step 3: Suggest another drink when the guest’s glass is one-half or three-quarters
empty.

 Pay attention to how much alcohol your guests are drinking. Count the drinks
each guest has had.

 Only suggest another drink to guests who are no intoxicated or close to

becoming intoxicated.

 Only serve drinks to guests who want them. Do not simply bring “another
round” for everyone if some guests do not want another drink.

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Step 4: Deny alcohol service to intoxicated guests

 Tactfully tell guests that you care about their safety and can‟t serve them
alcohol.
 Do not make accusations, judge the guest, or argue.
 Suggest non-alcoholic drinks and food instead
 Tell your supervisor whenever you deny someone alcohol service

Step 5: Pick up napkins and empty glasses and replace them when serving
additional drinks

 If a guest has not finished the first drink, ask if he or she wishes to have the
glass removed.
 Never put your fingers inside glasses when you are removing them from the
table.
 Carry used glasses on a beverage tray to the dish room.

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 APPLICATION ACTIVITY

APPLICATION ACTIVITY
GULAMA FAUYGULAMA FAALİYETİ

Steps Of Process Suggestions

 Translate the text about cargo ships
below.  Use technical English dictionary.
 Research similar texts about service
techniques.

English Service:

Often referred to as the "Host Service" because the host plays an active role in the
service. Food is brought on platters by the waiter and is shown to the host for approval. The
waiter then places the platters on the tables. The host either portions the food into the guest
plates directly or portions the food and allows the waiter to serve. For replenishment of guest
food the waiter may then take the dishes around for guests to help themselves or be served
by the waiter.

CHECKLIST

If you have behaviors listed below, evaluate yourself putting (X) in “Yes” box for
your earned skills within the scope of this activity otherwise put (X) in “No” box.

Evaluation Criteria Yes No

1. Do you know the requirements of being a
steward/ess?
2. Do you know formal greeting phrases?

3. Do you know informal greeting phrases

4. Do you know the food service tips?

5. Do you know the beverage Service tips?

EVALUATION

Please review your “No" answers in the form at the end of the evaluation. If you do
not find yourself enough, repeat learning activity. If you give all your answers "Yes" to all
questions, pass to the "Measuring and Evaluation"

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 MEASURING AND EVALUATION

MEASURING AND EVALUATION

Delivering Quality Service

1. What are 6 ways to meet or exceed expectations?

a. ____________________

b. ____________________

c. ____________________

d. _____________________

e. ____________________

f. _____________________

2. How can you give quality service to guests and co-workers when they ask for

help?

a. _______________________

b. ______________________

c. _______________________

d. _______________________

e. _______________________

3. What are the steps to handling a guest complaint?

a. ________________________

b. ________________________

c. ________________________

d. ________________________

4. How can everyone improve quality service?

21
a. ________________________

b. ________________________

EVALUATION

Please compare the answers with the answer key. If you have wrong answers, you
need to review the Learning Activity. If you give right answers to all questions, pass to the
next learning activity

22
 LEARNING ACTIVITY 2
LEARNING ACTIVITY 2
AIM

You will be able to brief the passengers about security procedures.

RESEARCH

 Visit a yacht marine and ask for the security precautions and warning signs.

2. BRIEFING THE PASSENGERS

2.1. Security Briefing

A full passenger orientation or safety briefing for your vessel's passengers is an

important step to take in promoting safe boating. The passenger safety briefing is a critical
part of your routine pre-departure checklist. Completing a pre-departure checklist can help
you avoid unforeseen problems and can prevent many common boating mistakes or
problems.

The safety briefing is very basic. It points out the locations of important safety
equipment and how to use it. Picture what the passenger should know in an emergency
without additional assistance. Construct the briefing to match your boat and its
idiosyncrasies. No two boats are alike. Rigging and equipment locations differ even among
sister ships. There is nothing wrong with providing additional information to interested
passengers throughout the voyage.
Consider printing your vessel's unique safety briefing on a card that can be handed out
to passengers and posted aboard. Commercial operators often put together notebooks made
available to customers that contain information on local sites, geography, history, and
wildlife, and include their vessel safety data as part of the presentation.
Read on to find out what your passengers need to know.

 Safety Briefing Points:

 Passengers should be checked for appropriate clothing

 Location of personal floatation devices (PFD) and how to use them
23
 Picture 2.1: Personal Floatation Devices (PFD)
 Show passengers how to don an immersion suit if they are carried
aboard

Picture 2.2: Immersion suit samples

Picture 2.3. How to wear an immersion suit

 Give instructions for use and location of fire extinguishers.
 Give instructions for use and location of VHF marine radio. Review
basics of a Mayday distress call

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 Picture 2.4: VHF marine radio

 Demonstrate how to use installed Global Positioning

System (GPS) equipment and find the current vessel location

Picture 2.5: Marine Global Positioning System (GPS)

 Explain actions to be taken for a man overboard and location of throw

bags, liferings and life slings

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 Picture 2.6: Lifering Picture 2.7: Man Overboard

Picture 2.8: Throw bag

Picture 2.9: Usage of a throw bag

 Show passengers the locations of EPIRB, survival equipment, visual distress
signals and first aid kit

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Picture 2.10: Emergency Position Indicating Radio Beacon (EPIRB)

Picture 2.11: How EPIRBs work

27
Picture 2.12: Visual Distress Signals

28
 Ask passengers to help maintain a lookout for hazards to navigation like logs or
rapidly approaching boats.

 Explain waste management practices in place on the boat and how to use the
head.

 Point out unique features and idiosyncrasies of your boat to passengers.

 Demonstrate basic boat operations like starting, stopping, shifting gears and
steering.

 Leave the safety orientation open for additional passenger questions.

29
2.2. IMO Security and Warning Signs

Lifeboat Safety Boat Life Raft Davit

Launched Life
Raft

ISSA code: 4754100 ISSA code: 4754101 ISSA code: 4754102 ISSA code:
4754103

Embarkation Ladder Evacuation Slide Lifebuoy Lifebuoy With

Line

ISSA code: 4754104 ISSA code: 4754105 ISSA code: 4754106 ISSA code:
4754107

Lifebuoy With Light Lifebuoy With Light Lifejacket Child's

And Smoke Lifejacket

ISSA code: 4754108 ISSA code: 47.541.09 ISSA code: 47.541.10 ISSA code:
4754111

Immersion Suit Survival Craft Portable Navigation Guide Radar

30
 Radio EPIRB Transponden

ISSA code: 4754112 ISSA code: 4754113 ISSA code: 4754114 ISSA code:
4754115

Survival Craft Rocket Parachute Line Throwing Assembly

Pyrotechnic Distress Flares Appliance Station
Signals

ISSA code: 4754116 ISSA code: 4754117 ISSA code: 4754118 ISSA code:
4754119

Assembly Station Medical Locker Emergency Phone Stretcher

ISSA code: 4754119 ISSA code: 4754127 ISSA code: 4754131 ISSA code:
4754121

Emergency Escape Lifejacket Under Seats First aid Anti Exposure

Breathing Devices Suit

ISSA code: - ISSA code: 4754130 ISSA code: 4754170 ISSA code:
4754123

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 Emergency Eye Wash Drinking Water Emergency Shower Emergency
Stop

ISSA code: 4754152 ISSA code: - ISSA code: 4754145 ISSA code:
4754151

 PS: ISSA (International Shipsuppliers & Services Association)

2.3. Introducing a Yacht

2.3.1. Physical Features of the Yacht

 Describing sizes and dimensions
 It‟s 7 meters wide and 20 metres long
 It‟s 7 metres by 20 metres
 It‟s square/rectangular/round
 It‟s L-Shaped
 It‟s shaped like and H
 It has a seating capacity of 20
 It can take up to 20 people

32
  Talking about the contents of a room

 It‟s got (a video…)

 It‟s contains ……..
 It‟s equipped with ……..
 It‟s set out (for a cocktail party,……)
 It‟s arranged (for a wedding ceremony……..)

 Some phrases about features and benefits

 Loose footed main (inifinite sail adjustments possible - easy to power up

or down)
 Roller reef jib (or battened) - self tacking (easy - no tangling on shrouds)
 Light weight with single axle trailer (don't need a prime mover to trail,
easy to move trailer about yard)
 Easily launched in 10 inches (250mm) of water
 Winches not necessary
 Designed by …………… (the architect name)
 Responsive dinghy like , with neutral steering and adjustments.
 Dry planing hull - above 20knts - with fine entry.
 Self righting with built in bouyancy (see video below). The test is shown
with the drop keel version. The second test is with keel down with Colin
Thorne (boat designer) actually perched on the mast. The righting
moment is so strong he is almost catapulted off the mast!
 Large cockpit area
 Sleeps four with large forward berth (good for tall sailors & family
friendly)
 Portable toil-et behind bulkhead
 Standard design rig for fair competition
 Sail up the beach for easy boarding (great for cruising)
 Strong Association - great for tips/set up and National competition
 Maintained resale value.

Most yachts offer their guests many luxury cabins and saloons for their use and
enjoyment. A yacht may also include a pool, a sauna or a steam room, etc. Throughout the
day a guest may ask a cabin employee about any one of them. Questions that guests might

33
have are; does the cabin have a particular facility, where is it located, what time are the
operation hours, how much does it cost, do the facility staff speak English, etc.

Guests may also ask about activities outside the yacht. Such yachts may be a diving
program, an historical site to visit, a hot night club stop, or a panoramic vista. The list could
be endless. The more experienced the cabin staff is about the yacht entertainment and points
of interest, the better service they will be able to give to the guests.

2.3.2. Sample cabin and upper deck Introductions

Most yachts offer their guests many luxury cabins and saloons for their use and
enjoyment. A yacht may also include a pool, a sauna or a steam room, etc. Throughout the
day a guest may ask a cabin employee about any one of them. Questions that guests might
have are; does the cabin have a particular facility, where is it located, what time are the
operation hours, how much does it cost, do the facility staff speak English, etc.

Guests may also ask about activities outside the yacht. Such yachts may be a diving
program, an historical site to visit, a hot night club stop, or a panoramic vista. The list could
be endless. The more experienced the cabin staff is about the yacht entertainment and points
of interest, the better service they will be able to give to the guests.

Picture 2.1: General view of the yacht

2.3.2.1. Upper decks

Upper deck is a permanent covering over a compartment or a hull of a ship. On

a boat or ship, the primary or upper deck is the horizontal structure which forms the 'roof' for
34
the hull, which both strengthens the hull and serves as the primary working surface. Vessels
often have more than one level both within the hull and in the superstructure above the
primary deck which are similar to the floors of a multi-story building, and which are also
referred to as decks, as are specific compartments and decks built over specific areas of the
superstructure.

 You can have a sunbath on upper decks

 There are five upper desks with high standards which offer you a relax and
comfortable personel area.
 There are 3 upper decks at the front an 2 upper decks at the back oft he super
yacht.
 You can have beverage service whenever you wish on our desks.

Picture 2.3: Yacht Decks

2.3.2.2. Yacht Dining

 This luxury motor yacht at 71m.

 She is new on the charter market and will be available in both the Caribbean
and Mediterranean Seas.

 She provides sumptuous accommodation for up to 12 guests in 6 cabins

35
 Picture 2.4: Yacht Dining
2.3.2.3. Yacht Saloon

 Interior itself is emphatically not a standard one.

 Whatever your taste in interior design, you cannot fail to be impressed by the
atmosphere created in the yacht by its highly talented designers.
 Falling within a narrow colour band, all the components of the interior are
illuminated by light that pours in through huge windows while, by night,
carefully placed downlighters and cornice lighting create a delightful
atmosphere.
 Pale maple and sycamore wood with a variety of grain is contrasted here and
there with darker items of furniture made from bleached wengé, all of which
combines well with white walls, teak Venetian blinds and floors from the same
material, partially covered by white carpet.

Picture 2.5: Yacht Saloon

36
2.3.2.4. Master Cabin

 Master cabins span the full width of the vessel (and occupies the entire bow on
main deck) offers all the comforts of home and is the largest cabin available on
any dive boat that we know of.
 A King Size bed offers relaxing and restful sleep.
 A spacious lounge with a love seat provide the perfect place to watch videos on
the HD flatpanel TV with Blueray DVD player, listen to music, read, or work
on your laptop -- in total privacy.
 The bathroom is contemporary and features top of the line rainforest shower and
vanity fittings.
 This cabin, like all others, is air conditioned with private control.

Picture 2.6: Yacht Master Cabin

2.3.2.5. Vip Cabin

 The VIP cabins offer fresh, bright environments for guests.

 From the spacious floor plan, to the wall art and the smallest decor details, these
cabins evoke a feeling of tranquility and restfulness.
 Both of these cabins feature a walk-around, queen-size bed and separate
daybed. No need to climb over your partner in the middle of the night to reach
the bathroom or in search for a drink!
 Hanging bedside tables and large drawers under the beds offer guests ample
space to store personal items.
 Adjustable, high-intensity reading lights hang from the headboards for
convenient night-time reading.
 Spaciousness extends into the beautiful bathrooms featuring a glass shower
area, a big vanity with spa-like fixtures and great lighting.
 These cabins are, of course, air conditioned with private controls.
37
 Picture 2.7: Yacht VIP Cabin
2.3.2.6. Twin Cabin

 This is another efficient cabin choice for divers needing less spacious
accommodations.
 The standard cabin features two single beds arranged opposite each other.
 One bed is elevated with port holes by the waterline for stunning views along
the surface of the ocean. The other is standard bed height.
 Built-in storage below the elevated bed provides place for stowing personal
items.
 Some cabins also have a newly-remodeled bathroom with shower and toilet and
is air-conditioned with private control.

Picture 2.9: Yacht Twin Cabin

38
2.3.2.7. Master Bathroom

 Further doors open inwards from the dressing rooms to the centrally positioned
bathroom that, stylishly lined with white Thassos marble.
 offers a pair of head and bidet compartments, double wash basins of hammered
nickel, a shower compartment with steam option.
 A two-person bath overlooked by a novel „zen garden‟ set in an alcove which,
in reality, is a well camouflaged emergency escape.

Picture 2.9: Master bathroom

39
 APPLICATION ACTIVITY

APPLICATION ACTIVITY

Use vocational language and terms when necessary.

Steps Of Process Suggestions

 Translate the text about the yacht given

below  Use technical English dictionary.
 Research similar texts about yacht
introductions

This sleek British-built Sunseeker 105 Yacht offers the rare combination of opulent,
five-star luxury and the power to whisk you across the waves at an exhilarating top speed of
30 knots.
The Sunseeker 105 Yacht's elegant interior is a blend of cool, art-deco design
concealing state-of-the-art technology and discreet lighting, and finished in soothing, natural
colour tones. The spectacular master cabin with its cavernous jacuzzi bathroom - and the
luxurious en-suite VIP cabin - are both fitted with flat-screen plasma televisions and DVD
players, writing desks and spacious wardrobes.
In the main saloon, eight guests can feast on the exotic international cuisine prepared
by our professional chef around the large dining table, or sink into the plush leather sofas in
the lounge area.
For cocktails or aperitifs, the saloon's sliding glass doors open onto a sheltered aft
deck with sumptous al fresco seating for ten.
The full streamlined beauty of this stunning Sunseeker 105 Yacht is visibile from the
from the large sundeck, where charter guests can bask on sun-loungers as they are looked
after by our attentive staff, or enjoy a full range of water sports activities including jet-skis,
water-skiing and diving.

40
CHECKLIST
If you have behaviors listed below, evaluate yourself putting (X) in “Yes” box for
your earned skills within the scope of this activity otherwise put (X) in “No” box.

Evaluation Criteria Yes No

1. Do know the security briefing points?
2. Can you recognize the security and warning signs used in
a yacht?
3. Can you classify a yacht‟s cabins generally?

EVALUATION

Please review your” No" answers in the form at the end of the evaluation. If you do
not find yourself enough, repeat learning activity. If you give all your answers "Yes" to all
questions, pass to the "Measuring and Evaluation".

41
 MEASURING AND EVALUATION

MEASURING AND EVALUATION

Write true or false according to the matchings below.

1. Medical Locker (…….)

2. Assembly Station (…….)

3. Lifebuoy With Light (…….)

4. Child's Lifejacket (…….)

5. Survival Craft Portable Radio (…….)

6. Evacuation Slide (…….)

7. Lifeboat (…….)

8. Drinking Water (…….)

EVALUATION

Please compare the answers with the answer key. If you have wrong answers, you
need to review the Learning Activity. If you give right answers to all questions, pass to the
next learning activity

42
 MODULE EVALUATION

MODULE EVALUATION
Read the sentences and then write “True” or “False”

1. Always serve men first and the host of the group last.

2. Clean empty glasses before serving beverages.

3. Clean the ashtrays with guest serviettes.

4. Delivering the food Serve the children first, women next, then men, and the host last.

5. Don‟t suggest alcohol if your guests are intoxicated or close to becoming intoxicated.

6. Delivering beverages always serve men first and the host of the group last.

7. Place the drink glass on the right of the beverage napkin.

8. Line Throwing Appliance

9. Assembly Station

10. Life Raft

EVALUATION

Please compare the answers with the answer key. If you have wrong answers, you
need to review the Learning Activity. If you give right answers to all questions, pass to the
next Module.

43
 ANSWER KEY

ANSWER KEY
LEARNING ACTIVITY-1

MEASURING AND EVALUATION

1.a professional appearance

1.b friendliness

1.c courtesy

1.d empathy

1.e responsiveness

1.f flexibility

2.a. Read person

2.b Determine what person needs

Work together to find

2.c
solutions

2.d Deliver the service

2.e Follow up

3.a Listen

3.b Respond by apologizing

3.c Take action to solve problem

Follow up by monitoring
3.d actions and checking that
guest is satisfied

Share guest feedback on

4.a service quality
withmanagement
Look for opportunities to
4.b
improve service

44
 LEARNING ACTIVITY-2

MEASURING AND EVALUATION

1 F

2 F

3 T

4 T

5 T

6 F

7 F

8 T

MODULE EVALUATION

ANSWER KEY

1 F

2 T
3 F

4 T
5 T

6 F
7 F

8 F

9 F
10 F

45
 REFERENCES

REFERENCES
 D.A Taylor “Introduction to marine engineering” , Oxford 1983
 H.D Mcgeorge “Marine Auxiliary Machinery” , Oxford 1952
 D.J House “Seamanship Techniques” , Oxford 1987
 ÖĞÜTOĞLU Nedret, “Essential Maritime English” , Istanbul 2006
 DEMIR Cengiz, “Maritime English” , Kocaeli 2003
 DODMAN Frank, “Ships”, London 1999
 Oxford Dictionary Thesaurus, Great Britain, 1997

46