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Cruise Operations Management: Hospitality Perspectives offers a comprehensive and contextualised overview of hospitality services for the cruise industry. As well as providing a background to the cruise industry, it also looks deeper into the management issues, providing a practical guide for students and professionals alike.
Since the last edition of this book was published, there have been many important developments in the industry. This third edition has been updated to include:
New content on: health, safety and security, sustainability, environmental impacts of cruise operations, changing and emerging markets, professionalism and talent management, innovation and digital technologies
A new chapter on 'Leadership in the cruise industry'
New international case studies throughout to provide a real-world insight into the industry
Additional online resources, including PowerPoint slides for instructors and student quizzes to test knowledge
This comprehensive, accessible and engaging text is essential reading for all those seeking to study cruise operations management whether for academic or vocational reasons.
Philip Gibson is currently a Visiting Research Fellow at the University of Plymouth having recently retired as the Academic Director of the University Hotel School and Associate Head of School (Teaching and Learning). He introduced the BSc (Hons) Cruise Management in 2003 and was also the driving force in developing the University Hotel School. Richard Parkman is a lecturer in leadership and programme leader for the BSc (Hons) Cruise Management at the University of Plymouth. He is also the programme leader for Hospitality, Tourism and Cruise Management programmes for HKU SPACE in Hong Kong and the Regional Development Manager for the University of Plymouth.
Chapter 1: Contemporary Cruise Operations Chapter 2: Selling Cruises and Cruise Products Chapter 3: Maritime Issues and Legislation Chapter 4: Cruise Geography Chapter 5: Planning the Itinerary Chapter 6: Working On board Chapter 7: Guest Services Chapter 8: Managing Food and Drink Operations Chapter 9: Managing Facilities Chapter 10: Health, Safety and Security Chapter 11: Talent management and Training Chapter 12: Leadership in the Cruise Industry Chapter 13: Managing Integrated Operations Chapter 14: Cruise Management Resources
