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INDUSTRY
INDUSTRY PROFILE
MARKET PERSPECTIVE
Gross registered
Tonnage
Passenger Capacity
Very small
Under 10,000
Small
10,000-20,000
200-500
Medium
20,000-50,000
500-1,200
Large
50,000-70,000
1,200-2,000
Megaship
2. PRIVATE SPACE
Private spaces are reserved for the ships personnel. These
include the crews cabins, cafeteria, gym and recreational
facilities, the bridge where the vessel is controlled, the
gallery or kitchen, and machine areas.
3. PUBLIC SPACES
These are areas dedicated to passengers usage. The public
areas in cruise ships are similar with those of land-based
hotels. The following are the areas that comprise the public
area section of cruise ships.
Reception Area
Similar to a hotel lobby, the reception area in cruise ships has
several offices. These offices have direct contact with guests.
Dining Room
This is where the guests meals are served. Similar to the food
and beverage outlets typical in land-based hotels, the size of
the dining area usually depends on the carrying capacity of
the vessel.
Showroom
This serves as the ships venue for entertainment
and business functions, such as conventions,
conferences, and meetings.
Pool Area
One of the many recreation centers in cruise ships,
this area also has food and beverage outlets and
relaxation areas for the passengers.
Gym, Spa, and Sports Facilities
Just like in land based hotels and resorts, cruise
ships provide complete gym services, like aerobics
programs, yoga, and weight machines.
Childrens Area
This area offers babysitting services to a wide range
of age groups. As compared with land-based hotels,
this service may only be availed in top land based as
part of their highly personalized services.
Gift shop
PHILIPPINE SETTING
CEBU FERRIES
NEGROS NAVIGATION
SUPER FERRY
CAREER OPPURTUNITIES
1. BRIDGE
HOTEL
The cruise director provides the guests with onboard activities and entertainment.
The executive chef manages the French kitchen
brigade on the ship.
The head housekeeper of chief steward manages
the sanitation of all staterooms, public spaces,
and private spaces.
The food and beverage manager oversees the
dining team, which is composed of the maitre, d
hotel, table captains, waiters/waitresses, busboys,
bartenders, drink servers, and wine stewards.
The chief radio or communications officer oversees
in-room satellite TV programming, ship-to-shore
phone calls, Internet service, and all other
shipboard communication systems.