The document describes the typical daily routines and roles of crew members aboard a ship. It discusses the organizational structure and different departments on the ship, including the deck, engine, and catering departments. It provides details on the responsibilities and tasks of key roles like the master, chief engineer, bosun, cooks, and others. The regular activities and duties that each crew member performs are outlined.

1. D E S C R I B E A B O U T :
R E G U L A R A C T I V I T I E S
H A B I T
R O U T I N E W O R K S
DAILY ROUTINE
ABOARD SHIP
Compiledby Hamka, S.S., M.Hum

2. ORGANIZATION OF THE S H I P
MASTER /
CAPTAIN
CHIEF MATE
CH IEF
ENGIN EER
SERVICE
MANAGER
B O S U N /
BOATSWAIN
2nd OFFICER
1st ENGIN EER
2nd ENGIN EER
3rd OFFICER
CH EF
COOK
CLEANER
H ELMSMAN/
A.B (ABLE
BODIED)
GREASER

3. P E R S O N R O L E S
MAS T E R -
-
ACT S A S COMPANY’S AG E N T.
HA S O V E R A L L R E S P O N S I B I L I T Y F O R T H E S A F E
AND S A F E T Y O F C R E W S , PA S S A N G E R AND
C A R G O .
C H I E F MATE/CHIEF
O F F IC E R
- S E C O N D IN COMMAND O F T H E S HI P U N D E R A
MASTER.
- S U P E R V I S E S T H E O P E R AT I O N S O F T H E D E C K
D E PA RT M E N T.
- IS R E S P O N S I B L E F O R T H E V E S S E L’ S C A R G O.
2N D
OFFICER
3 R D
O F F I C E R
B O S U N /
B OAT S WAIN
-
- TA K E S O R D E R S F R O M T H E C H I E F O F F I C E R F O R
T H E MAINTENANCE W O R K ON D E C K .
A L LO C AT E S W O R K TO T H E D E C K R AT I N G S .
H E L M S M A N / A B S E A M A N - S T E E R S T H E V E S S E L D U R I N G T H E S E A V O YA G E .
- C A R R I E S O U T M A I N T EN A NC E ON D E C K D E P T.
D E C K D E PA R T M E N T
- I S R E S P O N S I B L E F O R NAVIGATIONAL E Q U I P M E N T.
- I S R E S P O N S I B L E F O R S H I P ' S S A F E T Y E Q U I P M E N T.

4. R O L E S
P E R S O N
C H I E F E N G I N E E R -
-
Is t
ENGINEER
2n d ENGINEER
- I S IN C H A R G E O F MAIN E N G I N E .
- IS IN C H A R G E O F A U X I L I A R Y E N G I N E AND
O T H E R E L E C T R I C A L E Q U I P M E N T.
3 r d
E N G I N E E R
G R E AS E R /O IL E R
DONK E Y MAN
- I S IN C H A R G E O F P U M P.
E N G I N E D E PA R T M E N T
H A S T H E O V E R A L L R E S P O N S I B I L I T Y F O R
T H E M A I N T E N A N C E A N D S M O OT H
O P E R AT I O N O F A L L M A C H I N E R Y.
A D V I C E S T H E M A S T E R O N O I L C O N S U M P T I O N .
- L U B R I C AT E S T H E M A I N E N G I N E A N D
A U X I L I A R Y E N G I N E .
- A S S I S T S I N G E N E R A L M A I N T E N A N C E A N D
C L E A N I N G I N E N G I N E R O O M .

5. P E R S O N R O L E S
S E R VIC E M A N A G E R
/ C H I E F S T E W A R D
R E S P O N S I B L E O F T H E E N T I R E
O P E R AT I O N S W I T H I N T H E
C AT E R I N G D E PA RT M E N T.
C HE F
O V E R S E E S AL L T H E F OOD
PREPARATION AND QUALIT Y
CONTROL.
C OOK
C L E ANE R
R E S P O N S I B L E F O R VARIOUS
CLE A N I N G D U T I E S W I T H I N T H E
C AT E R I N G D E PA RT M E N T.
C AT E R I N G D E PA R T M E N T
P R E PA R E F O O D F O R A L L
C R E W S O F T H E S H I P.

6.  F o o d f o r v e s s e l c r e w i s p r e p a r e d b y ……………………………
 …………………………… s u p e r v i s e t h e o p e r a t i o n o f t h e d e c k
d e p a r t m e n t a n d h a s r e s p o n s i b i l i t y o f t h e v e s s e l ’s c a r g o .
 …………………………… i s r e s p o n s i b l e f o r a l l c o m m u n i c a t i o n
w h i l e a t s e a .
 …………………………… i s i n c h a r g e o f e v e r y t h i n g a n d
e v e r y o n e a b o a r d s h i p .
 M a i n e n g i n e a n d a u x i l i a r y e n g i n e a r e m a i n t a i n e d b y
……………………………
 …………………………… s u p e r v i s e s o t h e r c r e w i n d e c k
d e p a r t m e n t u n d e r t h e c h i e f m a t e ’s o r d e r.
 …………………………… i s i n c h a r g e o f t h e e n g i n e d e p a r t m e n t
a n d a l l o f t h e e n g i n e r o o m c r e w.
 T h e e n g i n e i s l u b r i c a t e d b y ……………………………
 …………………………… i s i n c h a r g e o f c a t e r i n g d e p a r t m e n t .
 T h e m a i n t e n a n c e a n d o p e r a t i o n o f a l l e l e c t r i c a l
e q u i p m e n t a r e c h e c k e d b y ……………………………
 N a v i g a t i o n o f t h e s h i p a n d t h e v e s s e l ’s s a f e t y e q u i p m e n t
a r e o v e r s e e n b y ……………………………
EXERCISE 1

7. S I M P L E P R E S E N T
S + V 1
S
I
WE
Y O U
THEY
V1
V 1
H E
SH E
I T
V1+S/ES
• THE M A S T E R GIVES ORDER
TO MANEUVER THE SHIP
• CHIEF ENGINEER REPORTS
FUEL CONSUMPTION
• 1st ENGINEER OVERSEES
THE MAINTENANCE OF
DIESEL ENGINE.
• 2nd ENGINEER CHECKS
PUMP’S PRESSURE.
• THEY CLEAN FORECASTLE
EVERY MORNING.
• I LUBRICATE THE ENGINE AT
1400.
DAILY ROUTINE

8. "
"
"
THE MASTER GIVES ORDERTO
MANEUVER THE SHIP.
CHIEF ENGINEER REPORTS FUEL
CONSUMPTION.
THEY CHECK PUMP’S PRESSURE.
POSITIVE
NEGATIVE
"
"
"
THE MASTER DOES NOT GIVE ORDER TO
MANEUVER THE SHIP.
CHIEFENGINEER DOES NOT REPORT
FUEL CONSUMPTION.
THEY DO NOT CHECK PUMP’S
P R E S S U R E .
"
INTEROGATIVE "
DOES THE MASTER GIVE ORDERTO
MANOUVER THE SHIP?
DOES CHIEF ENGINEER REPORT FUEL
CONSUMPTION?
" DO THEY CHECK PUMP’S PRESSURE?
DAILY ROUTINE

9. - PREPARE
- ORDER
- WRI TE
1. THE CAPTAIN USUALLY ............... HIS
SIGNATURE ON IMPORTANT
DOCUMENTS EVERY WEEK.
2. THE ENGINEER ALWAYS ............... THE
ENGINES CAREFULLY.
3. CHIEF MATE ............... THE OPERATION
OF LOADING AND DISCHARGING.
4. COOKS ............... THE BREAKFAST AT
0500
5. I ............... GREASER TO LUBRICATE THE
ENGINE.
6. CHIEF ENGINEER OFTEN ...............
ENGINE SPAREPARTS.
EXERCISE 2
- SUPERVISE
- HELP
- OVERHAUL
Choose the best
answer to fill in
the blank

10. THANK YOU FOR YOUR
COOPERATION