Holland America Line
A Signature of Excellence
This Research project on Holland America Line will cover 3 main topics
1. The Crew
-Positions
-Training
2. Passengers
-Voyagers Taken
-Target Passengers
3. Cruise Liners
-Ships in the fleet
-New Ships
The Holland America Line has been in operation for over 140 years and been a leader in the cruise line industry. It controls 3.5% of all passengers and 5.0% of all revenue in the cruise industry, making it one of the top 10 largest cruise brands in the world. Carnival Corporation owns Holland America, which is the largest owner/operator of cruise ships in the world comprising of over 100 ships and 10 million passengers yearly between its various brands.
Crewing of Holland America Line
The Crewing of a Holland America ship follows the trend of all major cruise lines in the world.
In general there are two major people in control of the ship, the master and the hotel manager. The captain is responsible for the operation and maintenance of the vessel and all the crew who are part of this. Under him/her are all of the deck officers, engineers and able bodied seaman. The Hotel Manager is responsible for the other half of the ship, the guest side, which is equally important. Under him/her is everyone from reception to chefs to the cleaners. This compiles 80-90% of the crew on board. This means the deck is split into two distinct groups; navigation and hotel.
Deck/Engine
The Master and Chief engineer are not so heavily involved with day to day running of the ship. They are more involved with the overall voyage and management of the ship rather than actually keeping watches and so on. They are the ultimate decision makers on board the ship....
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...oard cruise ships as passengers tend to be particular on how they want their cruise ship experience to go.
Cruise Director
The cruise director is in charge of the entertainment side of the hotel and organisers all of the entertainment and excursions for the guests.
Chief House keeper
Is responsible for the cleanliness of the inside of the ship, from cabins to stairways and they report directly to the Hotel Manager.
Food and Beverage Manager
The food and beverage manager is in charge of the restaurants and bars on board the ship. They play the exact same role as a restaurant manager on land.
Purser
The purser on board Holland America is in charge of the hotel administration and supplies and works closely with the hotel manager to make sure there is a constant supply of everything needed on board a ship for the passengers.
Training of Holland America crew
· Works closely with tourism businesses, associations and other destinations to encourage tourism to grow, · Secures grants and additional funds for new tourism activities, · Funds market research to keep up-to-date with tourism trends, · Provides advice and support to local businesses, · Participates in several marketing partnerships with tourism businesses and councils.
Cruise lines companies compete with other vacation alternatives, such as land-based resort hotels and sightseeing destinations for consumers’ leisure time. Demand for such activities is influenced by political and general economic conditions. Companies within the vacation market are dependent on consumer discretionary spending. The year 2012 was overall a very difficult for the cruise industry. Carnival International is still recovering from the effects of sinking of Costa Concordia off Italy in January 2012. On other hand, Royal Caribbean’s biggest challenge in 2012 was due to one-time impairment charges of nearly $385 million related to Spanish line Pullma...
MAINTENANCE: Keep our station and boats running and looking great. Preventative maintenance, material condition, and house-keeping are the responsibilities of everyone.
There is a Director of Food and Beverage that oversees the kitchen, catering, Banquets, restaurants, room service, minibars, lounges, bars and stewarding (Walker, 2013). There are several members of Management that report to the Director of Food and Beverage. The assistant Director of food and Beverage who assist the Director of Food and Beverage and helps to k...
Another major role for the captain is to be committed to talk to the players and the coaches and be the link between them. The captain must ensure that there is a constant flow of communication between the players and coaching staff. To accomplish this, the captai...
Hilton Worldwide carries out business through three segments: (1) management and franchise; (2) ownership; and (3) time-share. These business segments enable management to capitalize on strengths like brand recognition and economies of scale. The company focuses primarily on the management and franchise segment which consist of 3,918 hotels with 610,413 rooms. Managing the properties, rather than owning them, allows the company t...
Abrashoff shares the valuable management skills he developed and effectively illustrates examples of how one can translate the same success in today’s businesses. Highlighting key concepts such as: see the ship through the eyes of the crew, communicate purpose and meaning, lead by example, and build up your people. The vivid examples he uses from his naval history make the reading interesting while educational. It’s Your Ship is a great book for any manager wanting to learn more on effective ways to better manage his employees.
The Cruise lines from all over the world have been hit hard with outbreaks of the “Stomach Flu.” This concerning illness is known as gastroenteritis and it can be caused by a handful of different bacteria and viruses. However, according to the Centers for Disease Control and Prevention (CDC), the “norovirus is the most common cause of acute gastroenteritis in the United States.”(cite cdc overview). Cruise lines have taken large measures to prevent and contain the spread of the norovirus but the latest cruise ship, Royal Caribbean, has been greatly impacted by the norovirus with over 600 passengers infected.
The first of these strategies that will be rejected deals with segmentation. Sea Goddess Cruises has not adequately considered enough segments in the market, which has been a major contributor to the lack of market share. SGC should eliminate all plans for monosegmenting. As stated in earlier reports, the segment that SGC is trying to target (i.e. lawyers, doctors, CEOs, etc.) is not large enough to make consistent profit. SGC must look at some other segments to a greater variety of passengers, which may then lead to increased market share and revenue. We have found that the current segment is far too narrow and complex. SGC may want to try and market more to the upper-middle class or middle class portion of the population. In addition to this rejected strategy, it is important that SGC does not oversegment in their efforts to improve the company. Oversegmentation is extremely expensive and a majority of segments do not have the financial abilities it takes to enjoy a Sea Goddess cruise. Also, the current facilities are very limited, considering SGC only employs to ships.
Carnival’s strategy focused on the "Fun Ship" concept, beginning with the Mardi Gras, which targeted people of all ages. In recent years the driving force behind why a person needs to take a vacation has changed. Today vacationers look to get away from everyday stress, and opt for a stress-relieving cruise.
In British Virgin Islands (BVI), there are mainly five upscale hotels and WIYCR is one of them which is famous for its boat collection as well as its top of the line sailing instruction programs. The resort staff is composed of expatriate managers and local employees. This results in cultural communication problems and arises issues on cross-cultural management for the managers. After the investigation, there are mainly four problems including the high level of expatriate turnover, the remarkable rising of the number of guest complaints, the tension between the expatriate and local staff, and finally the lack of motivation of the locals in their work. All the problems above are not caused by the lack of technical or professional staff, however, they can be explained by cultural differences within the organization, and the strict regulations imposed by the local government. The followings are the brief causes of those problems.
The well-being of staff members, colleagues and guest should always come first to a leader. Respect is the key in maintaining these relationships, leaders are able to sharpen their “people skills” when they open a dialog that makes it clear on what is their expectations. A person holding a leadership position should have a clear vision on how to communicate effectively, or else they will lead the team to an unfortunate future. Great hospitality leaders have learned to be good team players because that is how they set examples, they treat others in a Manner that they would want to be treated. In the hospitality industry, leaders can build or break down what was built
Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ...
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .
...me under the training and educating the pilots. The pilots must be aware of the manuals that talk about the computer systems in the flight deck. They themselves are responsible for updating their knowledge on the improvement of these systems. These procedures must be communicated through the company so that all the other staff is aware of the changes as well.