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In a demise (or bareboat) charter, the charterer takes responsibility for the crewing and maintenance of the ship during the time of the charter. S/he assumes the legal responsibilities of the owner, and is known as a disponent owner. [citation needed] In a time charter, the vessel is hired for a specific amount of time. The shipowner manages ...
It has historically been commanded by a captain, assisted by a first sergeant as the senior-most non-commissioned officer (NCO), and consisted of approximately one hundred soldiers. Soldiers were divided between three and five platoons of around thirty each and led by a lieutenant. However the exact size and composition of a company has varied ...
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The Fleet Marine Force (FMF) was established on 7 December 1933 by Secretary of the Navy Claude A. Swanson's General Order No. 241, which defined the organization and its relationship with the Navy, [1] on the recommendation of the Major General Commandant of the Marine Corps, John H. Russell. [2]
Lieutenants and Captains are still operational officers but are often found in administrative duties. When there is a local BIA Police Chief Lieutenant will be the highest designated rank for corrections personnel. In the absence of local BIA Police and thus a BIA Police Chief the highest ranked Corrections Officer will be designated a Captain.
The PPS uses a similar ranks system to the RCMP, with the director being a chief superintendent on secondment from the RCMP. [5] The officer-in-charge of PPS operations holds the rank of superintendent, team managers hold the rank of sergeant, supervisors hold the rank of corporal, and officers with no leadership responsibility hold the rank of constable.
Captain Emergency Services Deputy Command Technician Master Pilot The specific responsibilities of a Captain vary depending upon where they are assigned within the Agency. For example, a Captain may be a Troop Commander in the Patrol Bureau or a Division Commander in one of the other Bureaus. Captains wear two gold-colored bars on each epaulet.
The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. [2]