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Soc. Sci. 2016, 5(3), 38; doi:10.3390/socsci5030038

Safety on Passenger Ferries from Catering Staff’s Perspective

1
Department of Social and Behavioral Studies, University West, S-46132 Trollhattan, Sweden
2
Faculty of Textiles, Engineering and Business, University of Boras, S-50190 Boras, Sweden
*
Author to whom correspondence should be addressed.
Academic Editor: Martin J. Bull
Received: 1 June 2016 / Revised: 18 July 2016 / Accepted: 27 July 2016 / Published: 1 August 2016
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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. View Full-Text
Keywords: catering staff; risk; passenger ferries; safety; safety awareness; security catering staff; risk; passenger ferries; safety; safety awareness; security
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Ljung, M.; Oudhuis, M. Safety on Passenger Ferries from Catering Staff’s Perspective. Soc. Sci. 2016, 5, 38.

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