Cruise Hospitality


Carnival to add teppanyaki option next year on Horizon

Teppanyaki is a traditional method of Japanese cooking with a name is derived from the combination of the words “teppan” or iron plate with “yaki” meaning grilled or pan-fried.

HAL takes new twist on dessert service

After dinner, waiters parade through the Promenade decks with trays of chocolate desserts, passing them out to passengers in the bars and lounges as they take in music or enjoy a cocktail.

Costa launches food collection program for needy in Italy

The project is being officially launched on the Costa Diadema, the Italian company's flagship, during its call at Savona, Italy.

Costa renewing its collaboration Bruno Barbieri

Barbieri has developed a range of courses from antipasto to dessert

Holland America names new VP of Food and Beverage

Frits van der Werff will oversee all of the culinary operations as well as manage beverage operations for the Holland America Line fleet, including revenue activities, product innovation and service.

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

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