Cruise operations management: (Record no. 10092)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 06869nam a2200229 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250721142757.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250719b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781032220864 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 387.54 |
| Item number | GIB |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gibson, Philip |
| 245 ## - TITLE STATEMENT | |
| Title | Cruise operations management: |
| Remainder of title | hospitality perspectives |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 3rd |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Name of publisher, distributor, etc. | Routledge |
| Place of publication, distribution, etc. | New York |
| Date of publication, distribution, etc. | 2019 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xix, 379 p. |
| 365 ## - TRADE PRICE | |
| Price type code | INR |
| Price amount | 1995.00 |
| 500 ## - GENERAL NOTE | |
| General note | Table of contents:<br/>Chapter 1: Contemporary Cruise Operations<br/><br/>The Elements of Cruising<br/><br/>A History of Cruising<br/><br/>The Image of Cruising<br/><br/>The Cruise Market<br/><br/>Acquisitions and Mergers<br/><br/>Cruise Brands<br/><br/>The Economics of Cruising<br/><br/>Summary and Conclusion<br/><br/>Chapter 2: Selling Cruises and Cruise Products<br/><br/>The Market<br/><br/>Cruise Operators<br/><br/>The Travel Agent<br/><br/>Marketing Actions and Alliances<br/><br/>Loyalty<br/><br/>The Cruise Product<br/><br/>Accommodation<br/><br/>Dining Onboard<br/><br/>Bars<br/><br/>Entertainment<br/><br/>Shore Excursions<br/><br/>Wellness – including spa, beauty, therapy and haircare<br/><br/>Shops<br/><br/>Photography<br/><br/>Casino<br/><br/>Weddings and Renewal of Vows and Celebratory Items<br/><br/>Brand Values and Vessel Classification<br/><br/>Summary and Conclusion<br/><br/>Chapter 3: Maritime Issues and Legislation<br/><br/>The Shipping Industry<br/><br/>The Legal Environment<br/><br/>Ship Nationality, Registration and Flag<br/><br/>Marine Pollution<br/><br/>Safety of Life at Sea<br/><br/>Sanitation and Cleanliness<br/><br/>Marine Security<br/><br/>Cruise Ships and the Environment<br/><br/>Financial Responsibility<br/><br/>Maritime Organisations<br/><br/>Summary and Conclusion<br/><br/>Chapter 4: Cruise Geography<br/><br/>Destinations<br/><br/>Tropical Zones<br/><br/>Tourists and Climate<br/><br/>Cruise Ports by Type<br/><br/>Primary Cruising Regions: the Caribbean<br/><br/>Primary Cruising Regions: Europe and the Mediterranean<br/><br/>Primary Cruising Regions: North America<br/><br/>Primary Cruising Regions: Oceania and South Pacific<br/><br/>Other Cruise Destinations<br/><br/>Summary and Conclusion<br/><br/>Chapter 5: Planning the Itinerary<br/><br/>What is a Cruise Destination?<br/><br/>What makes a Good Port of Call?<br/><br/>Analysis and Evaluation<br/><br/>Tourist Motivations<br/><br/>Logistics, Positioning and Planning<br/><br/>Shore Excursions<br/><br/>Summary and Conclusion<br/><br/>Chapter 6: Working Onboard<br/><br/>The Roles and Responsibilities on a Cruise Ship<br/><br/>The Management of Hotel Services<br/><br/>The Shipboard Culture: Managing a Multicultural Crew<br/><br/>Working Onboard: Practical Considerations<br/><br/>Recruitment Practices<br/><br/>Challenges for Leaders<br/><br/>Uniforms at Sea<br/><br/>Summary and Conclusion<br/><br/>Chapter 7: Guest Services<br/><br/>Service and Quality<br/><br/>Quality for Products and Services<br/><br/>Operations and Management<br/><br/>Managing Guest Services<br/><br/>Information<br/><br/>Influences on Guest Services: Tipping<br/><br/>The Human Side of Service Quality<br/><br/>Guest Service Systems for Cruise Companies<br/><br/>Demography, Profiles of Cruise Guests and Specific Needs<br/><br/>Providing Guest Service<br/><br/>What is Good Practice for Guest Service?<br/><br/>Orientation for Guest Service<br/><br/>Summary and Conclusion<br/><br/>Chapter 8: Managing Food and Drink Operations<br/><br/>The Provision of Food and Drink On board<br/><br/>Supplies and Services<br/><br/>Food Production and Service Delivery Systems<br/><br/>Organising People, Products, Processes, Premises and Plant<br/><br/>Guest Demands and Operational Capabilities<br/><br/>Control Actions for Food and Drink Operations<br/><br/>Planning Wine Lists<br/><br/>Food Safety, Health and Safety and Consumer Protection<br/><br/>Summary and Conclusion<br/><br/>Chapter 9: Managing Facilities<br/><br/>Revenue or Yield Management<br/><br/>Costs, Sales and Markets<br/><br/>Administering Accommodation<br/><br/>Aesthetics and Ergonomics<br/><br/>Accommodation Systems<br/><br/>Work Schedules and Routines<br/><br/>Dry Dock<br/><br/>Environmental Issues<br/><br/>Summary and Conclusion<br/><br/>Chapter 10: Health, Safety and Security<br/><br/>Travelling safely<br/><br/>Centers for Disease Control and Vessel Sanitation Program<br/><br/>Norovirus<br/><br/>Vessel Sanitation Program Inspection<br/><br/>Safety at Sea<br/><br/>Assessing Risk<br/><br/>Providing a Service to Guests who have Special Needs<br/><br/>Summary and Conclusion<br/><br/>Chapter 11: Talent Management and Training<br/><br/>Talent and Training<br/><br/>Talent at Sea<br/><br/>Developing a trained crew<br/><br/>Learning Cultures<br/><br/>Training Needs Analysis/Assessment (TNA)<br/><br/>Skills Development<br/><br/>Planning a Training Session<br/><br/>Mentoring<br/><br/>Learning and Motivation<br/><br/>Summary and Conclusion<br/><br/>Chapter 12: Leadership in the Cruise Industry<br/><br/>The Context of Leading on Cruise Ships<br/><br/>Leadership and Management<br/><br/>Leadership Theories<br/><br/>Emotional Intelligence<br/><br/>Emotional Labour<br/><br/>Surface Acting and Deep Acting<br/><br/>Leading with Emotions<br/><br/>Situational Leadership<br/><br/>Leader-Member Exchange Theory<br/><br/>Transformational Leadership<br/><br/>Work Communities and Cultural Communities at Sea<br/><br/>Formal Power Structures Hierarchies and Community-Based Power<br/><br/>Team Leadership<br/><br/>Working and leading on board cruise ships – common influencing factors<br/><br/>Summary and Conclusion<br/><br/>Chapter 13: Managing Integrated Operations<br/><br/>Researching Graduate Employment on Cruise Ships<br/><br/>Research Planning<br/><br/>Results and Findings<br/><br/>Implications<br/><br/>Developing an Understanding of the Cruise Environment<br/><br/>The Purser’s Office and Integrated Practice<br/><br/>Summary and Conclusion<br/><br/>Chapter 14: Cruise Management Resources<br/><br/>A consideration of resources<br/><br/>Conclusion<br/><br/>[https://www.routledge.com/Cruise-Operations-Management-Hospitality-Perspectives/Gibson-Gibson-Parkman/p/book/9781138505179?srsltid=AfmBOoqgt9_cTLLTQaL7_sHMtX5N2gTJgz7TeCGdVPfgcb33W5VIqFIH] |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Cruise Operations Management: Hospitality Perspectives offers a comprehensive and contextualised overview of hospitality services for the cruise industry. As well as providing a background to the cruise industry, it also looks deeper into the management issues, providing a practical guide for students and professionals alike.<br/><br/>Since the last edition of this book was published, there have been many important developments in the industry. This third edition has been updated to include:<br/><br/><br/>New content on: health, safety and security, sustainability, environmental impacts of cruise operations, changing and emerging markets, professionalism and talent management, innovation and digital technologies<br/><br/>A new chapter on 'Leadership in the cruise industry'<br/><br/>New international case studies throughout to provide a real-world insight into the industry<br/><br/>Additional online resources, including PowerPoint slides for instructors and student quizzes to test knowledge<br/>This comprehensive, accessible and engaging text is essential reading for all those seeking to study cruise operations management whether for academic or vocational reasons.<br/><br/>(https://www.routledge.com/Cruise-Operations-Management-Hospitality-Perspectives/Gibson-Gibson-Parkman/p/book/9781138505179?srsltid=AfmBOoqgt9_cTLLTQaL7_sHMtX5N2gTJgz7TeCGdVPfgcb33W5VIqFIH) |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cruise industry |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cruise--Hospitality management |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Parkman, Richard |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Book |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Bill No | Bill Date | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Accession Number | Date last seen | Copy number | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Public Policy & General Management | TB909 | 09-07-2025 | Indian Institute of Management LRC | Indian Institute of Management LRC | General Stacks | 07/16/2025 | Technical Bureau India Pvt. Ltd. | 1386.52 | 387.54 GIB | 008880 | 07/16/2025 | 1 | 1995.00 | 07/16/2025 | Book |