Marine Weight Control & Weight Estimating Methodology

Instructor: 

Mark Redmond, Manager Naval Archicture, Alion Corp Andy Schuster, Northrop Grumman Newport News, Virginia Dominick Cimino, NAVSEA Christos Filiopoulos, NAVSEA David Tellet, NAVSEA

Class Description: 

The instructors have combined a vast amount of Maritime experience and varied backgrounds and perspectives to create a very interesting and useful classroom course to be held at the conference hotel. It is a full day class split between the fundamental of weight control and weight estimating for marine vehicles. While the requirement processes and methods describe current practice for Naval Surface Ships, the technology can be applied to any project. The class will be split between into two portions: One on Weight Control and the other on Weight Estimating.

The Weight Control portion will progress from an in-depth review of the fundamentals of Weight Control, through how to identify weight margins for Naval surface ships, ending with a presentation on Submarine weight control and stability. The processes covered in the class include how and when weight estimates are prepared; how design and building weight margins are established; and how to track weight trends. The class will describe the appropriate weight control for the life cycle of the ship from early stage design through deactivation for ships under NAVSEA cognizance.

The Weight Estimating portion will review the weight estimating methods described in SAWE Recommended Practice 14 "Marine Weight Estimating & Margin Policy Guideline". The class will cover the theory, and application of these methods on specific examples and for whole ship design. The appropriateness of each method for each stage of ship design, construction and operation will be discussed. The students will develop practical examples of method usage in class. Classroom materials and exercises will be provided. Students should have reviewed Chapter 24 in the Weight Engineers Handbook, and SAWE RP 14 found on the SAWE web site.