Cruise ship hospitality management and tourism development / edited by Bal Krishan Dev

Contributor(s): Dev, Bal Krishan [editor]
Language: English Publisher: New Delhi, India : Random Publications, [2019]Copyright date: c2019Description: viii, 297 pages : illustrations ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9789352693740 (hardcover)Subject(s): Ocean travel | Cruise lines -- Management | Cruise ships -- Management | Ocean travel -- ManagementDDC classification: 387.542068 LOC classification: G550
Contents:
Preface. I. Introduction. Cruise ship tourism. Traditional approach in hotel management. Consumer motivation in tourism industry. Hospitality management. Management styles. Internal marketing. The scramble for third world destinations. The hotel-tourism industry. 2. Cruise ships and passenger satisfaction in tourism. Linking to the cruise industry. Passenger growth. The passenger ship industry. The cruise industry development. 3. Cruise ships and the environment: the state of the situation in tourism. Impacts of cruise tourism on the environment. Environmental impact of shipping. Global environmental impacts affects tourism. Environmental management of tourism development. Promotion of cultural tourism and heritage site management. Integrated planning for sustainable tourism development. Local communities in sustainable tourism development in the Republic of Korea. Local communities in sustainable tourism development: Philippine experiences. Continuity and change in tourism industry at the new millennium. Policy proposal: arrival fees as an environmental tax on cruise ship tourism. 4. The cruise operators in hospitality management. Hospitality service and staff management. Basis of hotel. Classification of hotels. Hotel occupations. Hotel staff management. The nature of services. Challenges facing the hospitality industry. 5. Shipping industry and tourism development. Shipping. History and development. Global shipping industry. Sustainable tourism development: principles and practices. 6. Customer relationship management in hospitality and tourism industry. Customer relationship management. Managing customer interactions. Customer interaction. Modifying customer behavior. Managing customer relationships. Firm's precious asset customer equity. Management and supervision in hospitality services. 7. Maritime shipping industry and tourism development. Maritime industry background. Development in tourism. The world scenario tourism. Tourism trends in developing regions. 8. Bar, food, and beverages industry. Bar. Kinds of bars. Criteria to qualify as a bar. Economics of the food and beverage industry. Food and beverages. Preparation of starter culture. Distillation and colouring of wine. Production of Jann, Sez, and wine from a common cycle of fermentation. Policy initiatives in the food processing sector. Large operations use a receiving record. Storage areas. Food product quality and safety. Food expense and food cost percentage. determining actual food expense. Point of sale system for restaurants and bars. Off premises catering. Bibliography. Index.
Summary: Cruise ship hospitality industry has one of the most exciting careers. It includes luxury resorts, premiere casinos, cruise lines. There is an increasing demand for qualified skilled managers. The cruise ship business accumulated a growth of 7.7 per cent in the international tourist arrivals in the period 1990-1999. In 1990 there were 4.5 million international cruise arrivals which increased to 8.7 million in 1999. This book describes the business entity and communications in the shipping industry.
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BOOK BOOK COLLEGE LIBRARY
COLLEGE LIBRARY
SUBJECT REFERENCE 		387.542068 C8883 2019 (Browse shelf) Available CITU-CL-49691
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Includes bibliographic references and index.

Preface. I. Introduction. Cruise ship tourism. Traditional approach in hotel management. Consumer motivation in tourism industry. Hospitality management. Management styles. Internal marketing. The scramble for third world destinations. The hotel-tourism industry. 2. Cruise ships and passenger satisfaction in tourism. Linking to the cruise industry. Passenger growth. The passenger ship industry. The cruise industry development. 3. Cruise ships and the environment: the state of the situation in tourism. Impacts of cruise tourism on the environment. Environmental impact of shipping. Global environmental impacts affects tourism. Environmental management of tourism development. Promotion of cultural tourism and heritage site management. Integrated planning for sustainable tourism development. Local communities in sustainable tourism development in the Republic of Korea. Local communities in sustainable tourism development: Philippine experiences. Continuity and change in tourism industry at the new millennium. Policy proposal: arrival fees as an environmental tax on cruise ship tourism. 4. The cruise operators in hospitality management. Hospitality service and staff management. Basis of hotel. Classification of hotels. Hotel occupations. Hotel staff management. The nature of services. Challenges facing the hospitality industry. 5. Shipping industry and tourism development. Shipping. History and development. Global shipping industry. Sustainable tourism development: principles and practices. 6. Customer relationship management in hospitality and tourism industry. Customer relationship management. Managing customer interactions. Customer interaction. Modifying customer behavior. Managing customer relationships. Firm's precious asset customer equity. Management and supervision in hospitality services. 7. Maritime shipping industry and tourism development. Maritime industry background. Development in tourism. The world scenario tourism. Tourism trends in developing regions. 8. Bar, food, and beverages industry. Bar. Kinds of bars. Criteria to qualify as a bar. Economics of the food and beverage industry. Food and beverages. Preparation of starter culture. Distillation and colouring of wine. Production of Jann, Sez, and wine from a common cycle of fermentation. Policy initiatives in the food processing sector. Large operations use a receiving record. Storage areas. Food product quality and safety. Food expense and food cost percentage. determining actual food expense. Point of sale system for restaurants and bars. Off premises catering. Bibliography. Index.

Cruise ship hospitality industry has one of the most exciting careers. It includes luxury resorts, premiere casinos, cruise lines. There is an increasing demand for qualified skilled managers. The cruise ship business accumulated a growth of 7.7 per cent in the international tourist arrivals in the period 1990-1999. In 1990 there were 4.5 million international cruise arrivals which increased to 8.7 million in 1999. This book describes the business entity and communications in the shipping industry.

300-399

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