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Princess Cruises is always improving and at the same time consistent and predictable, according to Alan Buckelew, president and CEO. “We are always working to evolve and improve our product and our relationship with travel agents,” Buckelew told Cruise Industry News. “We believe in continuous improvement and apply this both onboard and in the marketplace. There are a lot of little things taking place all the time that add up,” he said. |
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The cruise industry is working hard at its “green” image in its marine operations and some aspects of hotel operations. It has also adopted socially responsible policies in its employment practices and in other areas, while supporting worthy causes and encouraging employees to give back to their communities. |
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Europe is on a growth course. Of 51 new ships on the orderbook, 21 are for European brands. In addition, ships ordered for American-based cruise lines may be also dedicated to European markets, year-round or seasonally, as is the case with the Independence of the Seas. |
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One of the biggest issues facing the European market is the environment. As the climate-change debate heats up, more industries are under pressure to reduce harmful emissions, and the cruise industry is no exception. |
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There is growing demand and interest in cruising in markets around the world, according to Michael Bayley, senior vice president international, Royal Caribbean Cruises. “There is probably not one economically developed country that would not do well,” he said. “We offer a great product, wonderful hardware and a tremendous value proposition. The issue is more about prioritization and dedication of resources.” Bayley is overseeing the international growth and expansion of Royal Caribbean's three U.S.-based brands. |
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Today, a cruise ship’s wake must be environmentally clean and “green.”
“It is a very complex issue, but the environment is almost everything today,” explained Karl Morten Wiklund, director of passenger ships at Det Norske Veritas (DNV). The operating challenges require the best marine engineering practices and the latest innovative technologies to ensure that no untreated airborne or liquid emissions are left behind to compromise the marine environment. |
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Cruise passengers’ glowing reviews at the end of a cruise might be legitimate and heartfelt, but that same passenger may give quite a different report a few days later in an online chat room. It’s sad but true: We remember the negative more than the positive. |
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The job of managing dining operations aboard cruise ships has changed enormously in the last decade. F&B directors who used to govern the one main dining room of cruise ships past, now find themselves in charge of a dozen restaurants on each ship, each with different menus, ambience and even clientele. |
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