to the aforementioned premises, including refrigeration systems and all requisite kitchen appliances and equipment necessary for the proper performance of the contractual obligations. Thus, such type of catering contract is characterized by a notable degree of organizational complexity, inherently linked to the extended duration of voyages in maritime transport and the consequent necessity of ensuring the vessel’s continuous and adequate provisioning throughout the entire navigation period. Within this framework, the catering company assumes a composite obligation vis-à-vis the shipowner, which transcends the mere delivery of food supplies and encompasses the full provision of meal services for the crew, shore-based personnel, and passengers across one or more vessels. Said obligation constitutes an integrated catering service, encompassing all operative stages—from the procurement and logistics of foodstuffs to the execution of meal preparation and distribution—together with related ancillary services, including the upkeep and maintenance of dining facilities, bars, restaurants, storage areas, and galley spaces. For the proper performance of such services, the shipowner undertakes to make available, free of charge, the necessary onboard premises, inclusive of refrigeration systems and kitchen equipment, to the catering provider. A salient feature of this contractual arrangement resides in the employment structure of the personnel assigned to the catering service: such personnel are formally employed by the shipowner, subject to the prior approval of the catering contractor. Nevertheless, these workers are obliged to strictly comply with all technical and organizational directives imparted by the catering company concerning the execution of services and provisioning operations and remain subject to the contractor’s evaluation as to their fitness for service performance. As a result, the personnel engaged in the catering service acquire a dual legal standing: on one hand, they are employees of the shipowner, from whom they receive remuneration in exchange for the performance of their duties; on the other hand, they act as auxiliaries of the catering company, to which they owe cooperation for the effective execution of the service, and are compensated in accordance with the degree of responsibility attributed to their individual roles. It has been held that the procurement phase of food supplies cannot be regarded as autonomous and distinct but must instead be considered functionally connected and instrumental to the performance of the catering service. The latter is essentially carried out through the preparation and distribution of meals to the end users. 53 ITALY, FOOD, CONTRACTS
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