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The aim of the article is to examine the concept of flexibility from a shipping perspective. Flexibility is examined in order to develop strategies, theoretical and applicable, in the field of Function Based Manning (FBM), for achieving optimized manning, which is not the same as reduced manning, with a healthy crew. This is a complex concept in many aspects. Based on research on working life and work organizations conducted by social scientists, two aspects of flexibility are examined; functional flexibility including job enrichment and competence training, and working time flexibility. These issues are analyzed from a shipping perspective. The concept is double-edged in the sense that it entails both having flexibility and being flexible. Does flexibility only serve the interests of the employer? Or, do workers also benefit from flexibility? By combining these two aspects of flexibility, a win-win situation benefiting both employers and employees can be achieved. This article highlights and discusses strategies intended to promote the implementation of a model of optimized manning.

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.

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