Food & Beverage Constant Change
The key to creating a memorable dining experience for passengers is training, according to Natko Nincevic, senior vice president of hotel operations at Carnival Cruise Lines. “With 20,000 crewmembers and a turnover of some 4,000 a year, if you do not have training programs it would be very difficult to run as smooth an operation…
Costa Crociere: Raising the Bar
At Costa Crociere, CEO and Chairman Pier Luigi Foschi’s management philosophy has raised the bar for the industry. Earlier this year, Costa announced Green Ship certification for its entire 11-ship fleet by RINA, in addition to receiving Best 4 certification last year – both are voluntary, Foschi pointed out. “We want to have the best…
Shipbuilding: Chantiers de l’Atlantique: Rebuilding Market Share
In order to meet demand, the cruise lines need to introduce 10 to 12 new ships annually in the years to come, said Patrick Boissier, CEO and chairman of Chantiers de l’Atlantique. “The cruise industry is a wonderful business, it continues to grow, and it still has huge potential,” Boissier added. The French builder presently…
The Good, Bad and Ugly of Cruising
In a perfect world, Norwalk virus doesn’t exist. Neither do bedbugs. Bad weather is a mere figment of the imagination, and seasickness? Not a chance. Unfortunately, these are all things that can – and do – happen aboard cruise ships, and to the millions of passengers who set sail each year. So it comes as…
European Pax Eye New Cruise Wave
European cruising is on the upswing. According to the European Cruise Council (ECC), 2.8 million Europeans sailed on ocean cruises in 2004 – an increase of 5 percent over 2003. Fred Hitchins, director of IRN Research, the company that provides the ECC with its statistics, pointed out that while 2005 will see some increase, 2006…