Tomislav Skračić, MA Undergraduate English Course for MARI NE ENGINEERS 1st Semester

1. Tomislav Skračić, MAUndergraduate English Course forMARINE ENGINEERS1st Semester Essential reading: SPINČIĆ, A., An English Textbook For Marine Engineers I., Pomorski fakultet, Rijeka 2008. LUZER, J., SPINČIĆ, A., Gramatička vježbenica engleskog jezika za pomorce, Pomorski fakultet, Rijeka 2003.

2. Lesson 6 – MANNING OF VESSELS KEY WORDS Captain - kapetan trgovačkog broda, zapovjednik Master - kapetan trgovačkog broda, zapovjednik Master Mariner - kapetan duge plovidbe (unlimited) Commander - zapovjednik vojnog broda deck department - palubna služba catering department - opća služba, bijelo osoblje radio department - radio služba Deck Officer = Mate - časnik palube Chief Officer / Chief Mate - prvi časnik palube Bosun - vođa palube, ‘noštromo’ petty officer - dočasnik, podoficir Deck Hand - mornar na palubi Efficient Deck-Hand (EDH) - priučeni mornar, stariji mornar Able-bodied Seaman (AB) - kormilar (zvanje) Ordinary Seaman (OS) - mlađi mornar

3. Lesson 6 – MANNING OF VESSELS KEY WORDS a middle grade - srednji stupanj, vrsta run (v.) - upravljati upkeep (n.) = maintenance - održavanje attendance (n.) - rukovanje, održavanje, posluživanje, služba forward windlass - pramčano sidreno vitlo berthing (n.) - pristajanje, manevar pristajanja look-out (n.) - osmatranje, osmatrač Chief Steward - prvi konobar catering (n.) - opskrba hranom, namirnicama Catering Officer = purser - časnik zadužen za opskrbu galley (n.) - brodska kuhinja Galley Boy - mali od kuhinje galley stores - namirnice, zalihe hrane linen (n.) - rublje, posteljina, stolnjaci itd. ['linin]

4. MANNING OFVESSELS LESSON 6 The crew on the majority of vessels is divided into three departments: • Engine Room • Deck • Catering Each department is headed by an officer in charge, who is responsible to the Master.

5. THE MASTER Overall responsibility He has complete responsibility for running the ship while at sea and for the safety of the crew, passengers and cargo. He does not stand a watch but in reality he is on duty 24 hours a day. He is also the last to abandon ship in case of a disaster.

6. THE MASTER Supervision The Master has to supervise the work of any other officer or crew member on board. This means that he is a kind of Personnel Manager – it is important to maintain a good morale, team spirit and atmosphere on board.

7. THE MASTER Coordination The Master is the agent of the company that owns the ship. This means that he represents the company business in every operation both at sea and in port. He has to be able to coordinate both of these aspects. All this involves quite a lot of paperwork. There are quite a number of documents concerning the navigation, cargo, ship’s safety and security. Today port security regulations have become very strict – the ISPS Code has increased paperwork as well.

8. DECK DEPARTMENT The running of this department is the responsibility of the Chief Officer or First Mate. He is assisted by two, three or more Mates, depending on the size of the ship. The Deck Department also include a Petty Officer, the Bosun, and a number of Deck Hands.

9. DECK DEPARTMENT The duties of THE CHIEF OFFICER / THE CHIEF MATE second in command = will take command in the event of the Master’s death or inability to command. stands a watch on the bridge like the other mates when the ship is at sea. plans and supervises the loading and unloading of cargo, distribution of cargo and cargo documents. makes sure that loading gear, cranes, ramps, doors, lifts and hoses are in good order. (That’s why he closely cooperates with engineer officers).

10. buying and controlling the food supplies and provisions on board in consultation with the Master. • planning a healthy diet for the crew, deciding on the menus and supervising meals. • He is assisted by cooks, galley boys / messmates, waiters / waitresses and assistant stewards. CATERING DEPARTMENT This department is under the control of the Chief Steward, or Catering Officer. He is in charge of: