B.A. (Culinary Arts) Introduction to Maritime Hospitality Operation Syllabus - Mumbai University
This is the TY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2026-27. The University is still examining the older Choice Based scheme for the third-year students teaching out on it - her Winter 2026 timetables for Semesters V and VI are headed "T.Y.B.A. Culinary Arts (Choice Based)" - so check which scheme your exam form names before you use this.
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Syllabus for Introduction to Maritime Hospitality Operation
Module 1: Module no.1
- Introduction To Maritime Hospitality Operation
Module 2: 1
- Maritime Hospitality on Cruise Liners
Module 3
- I Introduction to Maritime Hospitality
- Introduction to Cruise Line Industry
- Staff Organization of Large Cruise Liners
- Staff Organization of Hotel Division in Cruise Liners
- Duties & responsibilities of hospitality staff on a cruise ship.
- Planning a career – Personal Traits required to work on board.
- Raw Material Management on board – Victualling Procedure.
- Monthly Consumption Report.
- Precautions during rough weather.
- Crowd & Crises Management :-
- Assist Passengers en route to assembly & embarkation
- Mustering Procedures.
- Communication in case of emergency
- Emergency alarms.
- Reaction to alarm.
- A Pre-Planned Drill.
- Cruise Galley :-
- Features of good galley
- Specialized equipment’s required in galley
- Care and maintenance of galley equipment
- USPH inspection and Vessel Sanitation Program(VSP)
Module 4: Module no.2
- Merchant Shipping.
Module 5: 2.1
- Introduction to Merchant Shipping
- Organization chart of a Merchant Ship
- Signing on/off
- Articles of Agreement, and its content ,Personal documents for Seafarers .Passport, CDC,
- Awareness of recruitment and placement rules.(R&P) 2005
- Offences against Discipline
- Introduction to Shipping Legislations – Merchant shipping act, DG Shipping, MMD , Health, Customs, Immigration, Dock Safety Inspector, IMO, MARPOL, SOLAS, STCW 95, ISM Code, Port State Control, ISPS.
Module 6: 2.2
- Basic Ship Knowledge
Module 7
- Types of Ships and Cargo
- Disposal of garbage under Marpol 73/78
- Safety and Safe Working Practice.
- Personal protective gear : Helmets, Types of gloves, Boiler suits, Ear muffs, Goggles, Safety shoes, Safety harness and Safety belt.
- Safe lifting of weights
- Galley Safety- Fire prevention, Handling Galley fire, Equipment
- safety, Handling Knives, Cold room safety, MSDS, Climbing stairs,
- Slips, trips and falls.
Reference Books
- 1 "Catering Management" by R. Paul Singh and T. R. Singh
- 2 "Maritime Safety and Environmental Protection"
- 3 "Introduction to Hospitality" by John Walker and Josielyn T. Walker
- 4 Kitchen a float galley management & meal preparation, Joy Smith, 2002, Warsash
- 5 Nautical Books 6, Dibles Road, Warsash, Sonthampton 5031, 9 H2, UK
- 6 Catering and Housekeeping for Merchant Ship by Board of Examination for Seafarers Trust
- 7 "Maritime Hospitality and Catering" by Peter Jones
- 8 "Introduction to the Cruise Industry" by Philip Gibson
- 9 "Cruise Operations Management" by Philip Gibson and David G. Harris
Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.
The complete syllabus
This subject is cut from the University circular for its year. Open a document here if you want the whole thing rather than a single subject.