Analysis

  • Destination Expectations

    Nigel Ash talks to Octavio Sanchez, manager of port operations for Crystal Cruises, who says that thorough homework is the best way to ensure a destination will fulfil passenger expectations.

  • European Solidarity

    David Dingle, chairman of the European Cruise Council and CEO of Carnival UK, tells Rebecca Burgess about the European market’s robust appeal.

  • The Fun Factor

    Joe Farcus has been Carnival Cruise Line’s chief naval architect for over three decades. With a child-like sense of fun, he has created 30 ships, nearly ten ships in part,...

  • Small is Beautiful

    Eschewing the trend for mega-ships, one cruise line is sailing against the tide and offering small, intimate luxury. With its new liner Odyssey under construction, Selwyn Parker examines how Seabourn...

  • Great Expectations

    A flurry of shipbuilding activity is bringing in a wealth of innovative designs to improve operations. Rebecca Harris talks to Carnival’s Ben Clement, Aker Yards’ Kai Levander and RCCL’s Harri...

  • Secrets and Size

    Royal Caribbean International is not giving much away about its next generation of Genesis-class ships. However, its last Freedom-class vessel, to debut in 2008, is causing a stir with both...

  • Grand Design

    The $522m Queen Victoria is one of Fincantieri’s most challenging ventures to date. Ilene Grifen talks to Pierluigi Punter, project manager for the Italian shipbuilder, about what made him so...

  • Screen Test

    Crime on cruiseships makes big news and can deal a hefty blow to the value of a brand. Maintaining high standards means starting at the recruitment stage, Regent Seven Seas'...

  • Question of Taste

    The logistics puzzle takes on an added dimension as operators penetrate new markets. When catering for international palates, Royal Caribbean Cruise Line’s Jeff Danis explains to Roger St Pierre why...

  • Culinary Crusade

    The image of cruiseships is changing along with passenger demographics, creating a rise in dining standards. Phin Foster examines the trend of working with big-name chefs in the effort to...

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