Two port calls, one clearly allocated requisition
SVC supplies vessel provisions and ship stores for Vung Ang and Son Duong enquiries against the confirmed order and receiving arrangements. Name the actual terminal, berth or anchorage before the list is priced. These are separate receiving instructions even when both calls are in the same Ha Tinh area.
For a vessel moving between calls, allocate each item to its intended receiving point. Tell the supply officer which food is needed first and what can follow at the next call. A changed berth or sailing time needs a revised dispatch instruction, not an assumption that a quotation covers every position.
Prepare the galley order by product, quantity and storage needs
Separate fresh produce, chilled goods, frozen products and dry provisions. Give the required quantity and unit on each line: kilograms, individual pieces, bottles, cartons or cases. State pack size and brand where they matter; a carton count without its contents can change the delivered quantity.
Add crew numbers, intended days of supply and dietary requirements as purchasing inputs. Identify any products needing item-specific Halal certification or other documentation, and review the proposed product before confirmation. SVC agrees acceptable alternatives before purchasing rather than treating a similar description as permission to substitute.
- Fresh fruit and vegetables; chilled galley requirements.
- Specified meat, poultry and seafood; frozen and dry staples.
- Bottled water, requested beverages and galley consumables.
Keep bonded stores on a separate order
Send the bonded-stores requisition separately from ordinary provisions and technical stores. Include the exact product, brand, pack size and number of units, together with the vessel call and receiving instructions. SVC reviews the requested items and confirms the proposed supply arrangement and available documentation before accepting dispatch.
The quotation identifies the items actually offered and any conditions to be resolved for that call. A request alone does not confirm stock, duty treatment or permission to bring goods aboard. Do not substitute ordinary provisions for a bonded-stores line without the buyer’s agreement.
Pack against the receiving sequence
Agree handling for the chilled and frozen order against the actual journey and vessel receiving window. Keep product groups identifiable and confirm that the vessel can receive and store them when they arrive. A berth change or delayed acceptance matters to food delivery even when the item list is unchanged.
SVC prepares the confirmed lines and records quantities presented to the receiver. Mark agreed substitutions, shortages and any items left for a later dispatch on the delivery record. If a launch transfer is needed, establish the appointed transfer point and arrangements before loading the order.
Combine the call without mixing the orders
Deck stores, engine consumables, cleaning materials and technical spares can accompany a food enquiry as separately identified lines. For machinery parts, retain the maker/model and component reference; supplying a part does not automatically include fitting or operating tests. See ship stores and marine supply and marine spare parts.
The Cam Pha provision and welding-stores work record is a separate example of keeping different requisition groups identifiable. It is not presented as a delivery at Vung Ang or Son Duong.
Also serving Cua Lo, Hon La and Nghi Son
SVC also accepts provision and stores enquiries for Cua Lo, Hon La and Nghi Son. Give each port its own berth or receiving point, latest ETA and quantities. The agreed order and delivery arrangements determine which items travel to each call.
For repair, diving or cargo attendance at this cluster, use the Vung Ang-Son Duong service guide. Keep those work scopes separate from the stores delivery.
Can the vessel split its order between Vung Ang and Son Duong?
Yes - identify which lines and quantities belong to each receiving point before confirmation. If the schedule changes, agree any reassignment before dispatch and keep the delivery records distinct.
What should the first provision enquiry include?
Email the galley list, quantities and pack sizes, dietary needs, acceptable alternatives, exact terminal or anchorage, latest ETA and the person or party receiving the order. Include the separate bonded-stores list where required. See the broader Vietnam provisions service for the food-order scope.