Hi Bloggers,
Back onboard after a very nice vacation. Had a splendid time over in California, went both to Las Vegas and Napa Valley. Now let me tell you a little bit about our food and beverage storage operation onboard Australia’s first superliner. On this ship approximately 2700 passengers and crew consume around 13 tons per day. For example we consume about 3700 Eggs and 300kg of watermelons per day.
Our Provision team
For cruises up to two weeks we load all of our items in our home port Sydney part from some top ups of fresh items during our voyage. So a normal size loading in Sydney for a 10 day cruise is around 130tons or 260 pallets all stored onboard in some of the finest storage facilities I’ve seen at sea.
Thomas Karlsson
Food & Beverage Director
Liquor storeroom
Our Chief Butcher in the freezer at -24C
- Booked on a P&O cruise? Join the official “Roll Call” (Events)
- Share a photo or video? Visit Photos
- Got a question? Ask the P&O Facebook community
{ 1 comment… read it below or add one }
Really like reading all the behind the scenes stories about what staff & crew do. This blogg has very good information. I know all crew work so hard. Thank you P & O for making passengers feel relaxed on your wonderful ships.
I still have a video of the Final Fairstar voiage I recorded off TV. Yes there was nothing like the Fairstar, I hope the LWC’s have tried P & O current ships, more room, larger more modern ships. Pacific Sun is my favorite so far. I am going on Dawn and Jewel next year, 2010. I have never been on the same ship twice, so I will only have Pacific Pearl to try (I always liked the ships with their own cinema).