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Weekly Round Up
19 July 2018
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Michelin-inspired cuisine on Crystal River Cruises
The Michelin-inspired, farm-to-table food and beverage concept on Crystal River Cruises’ fast-expanding river fleet is unlike anything else on the waterways of Europe. Elly Earls meets the cruise line’s senior vice-president of hotel operations, Toni Neumeister, to find out how they’ve done it.

Hit by depressed market, specilialised shipbuilders look towards cruise sector
Specialist shipbuilders feeling the squeeze from struggling oil prices have begun expanding into the cruise sector, but what services are they offering? How difficult a transition might it be? And should established yards have cause for concern? World Cruise Industry Review speaks to experts from across the industry to find out.

Cruise ships doubling as hotels
Cruise ships are pulling double duty as hotels at major events all over the world, but a month-long dockside charter is no small feat. How can operators make the most of the trend? Eleanor Wilson speaks to Joyce Landry of events organiser Landry and Kling, Katina Athanasiou at Norwegian Cruise Line and Silversea’s Freddy Muller.

Demand for right staff heats up with booming expedition market
As the expedition cruise market grows, the race for staff is heating up. Kit van Wagner, expedition leader and manager of expedition product support at Silversea, speaks to Patrick Kingsland about developing the talent that can lead to growth.

Ritz-Carlton hotels to cruise on high seas
Ritz-Carlton hotels have long offered guests luxury in beautiful destinations. Now the company is taking to the ocean. Bradford Keen speaks to Fredrik Johansson, director of Tillberg Design, and Douglas Prothero, co-managing director of the Ritz-Carlton Yacht Collection, about applying more than a century of hotel knowledge to the high seas.

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