Editor’s Note: This is another story in an ongoing series about managing food service operations and passenger expectations. – Corridorrail.com Editor
By Joe Baker, Ship Technology; November 27, 2018
As the cruise market grows, the quality of food on board ships has become as important to some passengers as the exotic locations they can visit and the suites they snooze in between them.
In response to rising expectations, a number of dining trends have emerged on board today’s resort-like cruise ships. Operators such as Oceania and Viking are sustainably sourcing fresh ingredients and meals from local vendors in ports, while others are introducing full-blown culinary schools on board.
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