In traditional shipboard victualling, the Master with the assistance of the Chief Cook usually takes charge of the Catering function and in some cases, the shore office looks after the provision purchases. However, there are number of weaknesses in this system:

• The personnel handling the victualling on board are generally less qualified than those ashore in similar hospitality services.
  
  
• The Master spends most of his time in performing these functions including associated paper work and is responsible for its proper functioning and cost controls.

• Varied levels of interest and involvement in performing these functions result in lack of uniformity and standards across fleets. Some ships have happy and content crew while some ships portray a different sorry picture.

• Traditional approach to supply chain management results in costs / quality compromises.

• Scientific nutritional balance is not maintained due to lack of knowledge and training.

• Wastage, excess ordering, losses due to obsolescence become invariably inevitable and this leads to either cost over - runs or deterioration in overall quality of food on board.

• Special Meal requests cannot be satisfied especially for multi national crew composition on few vessels.