Program Web Address
hospitality.fiu.edu
Abstract
Food service on a cruise ship presents some unique challenges. A review of food service in the cruise industry is presented along with some ideas on the future. The case is made for a change in traditional operations with a move toward greater use of computer-driven management techniques.
Recommended Citation
Escoffier, Marcel R.
(1995)
"Food Service Operations in the Cruise Industry,"
Hospitality Review: Vol. 13:
Iss.
1, Article 3.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol13/iss1/3
