Cruise Hospitality


Carnival's "Ecstasy" outfitted with new dining venues

Carnival Ecstasy’s schedule from Charleston encompasses year-round four- to seven-day cruises visiting popular destinations throughout The Bahamas and Caribbean.

Emmanuel Renaut to develop menu for Princess China ship

“La Mer – A French Bistro by Emmanuel Renaut” will debut aboard Majestic Princess in April 2017

Culinary offerings announced for NCL China ship

Norwegian's new Breakaway-Plus Class vessel will start sailing from Shanghai on June 28, 2017.

Seabourn and Molton Brown launch fragrance line

Available onboard all three ships as complimentary bath amenities in guest suites, Seabourn Signature Scents will be available for sale early next year.

NCL to bring high-speed Wi-Fi to three brands

Norwegian Cruise Line, Oceania Cruises and Regent Seven Seas Cruises’ passengers get quadrupled speed by mid-summer

Global scope of cruise industry to test suppliers, says MHA President

Parts of the world that were strangers to cruising now represent the biggest growth in the industry. Australia and New Zealand were two examples Piejs gave. However, the industry is grooming itself for an even bigger player in the future.

Marriott executive heads Carnival hotel operations

Richard Morse will be joining the company next week.

Royal Caribbean commits to cage free eggs and gestation-crate free pork

Royal Caribbean Cruises Ltd. will provide passengers meals made with 100% cage-free eggs by 2022, building on an initiative that first introduced cage-free eggs into its supply chain in 2010.

AIDA Cruises and dnata plan passenger excursions in Bahrain

The company expects to serve approximately 25,000 to 30,000 tourists over the next year as it services AIDAstella

Etihad offers onsite airline check-in at new cruise terminal

The airline will fly more than 1,000 MSC cruise passengers per week into and out of Abu Dhabi

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