Cruise Hospitality

 

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

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.

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