Learning Objectives

By the end of the chapter the reader should be able to:

• Identify how food and drink operations are managed on board a cruise ship

• Consider issues relating to stores and supplies

• Understand the systems approach to managing food and drink

• Reflect on organizational issues on board

There are few more complex or demanding food and drink operations than those that are operated on a high-specification contemporary cruise ship. Yet, at a time when comparable shore-based operations are locked in a struggle to achieve the highest standards of output within an environment that demands cost cutting, deskilling, and centralized production, the caliber of provision of food and drink on these types of cruise ships is a veritable beacon of excellence.

Kirk and Laffin (2000) describe the unique problems faced by those who are involved in "travel catering" and, more specifically, in cruise ship catering. Below are some of the points they cover.

• The quality of the food on board is critical to the success of the cruise, yet the food product is not the main reason to choose this kind of vacation.

• The price of the vacation includes the provision of food and (sometimes) drink.

• Cruise ships operate a variety of restaurants to meet diverse customer requirements.

• There may be complicated logistics involved in setting up a supply chain.

• The facilities for dining are managed to achieve the highest possible standards.

• Passenger-to-crew ratios can be low, so the levels of service are potentially high.

• The crew is expected...