Cruise Ship Management and Leadership: Hospitality on the High Seas
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Cruise Ship Management & Leadership provides students with an integrated approach to learning the basics of Cruise Ship Management and cruise career opportunities. Students will receive an overview of the cruise ship management environment, the functional areas of cruise ship management, including marketing concepts and methods, to ensure long term viability and sustainability of the cruise business. At the completion of the textbook, students will have a more informed and broader perspective on the forces that shape cruise ship management.
The cruise industry and related businesses (such as spas and well-Being on ships) are one of the fastest growing segments in the travel and hospitality industry, offering a variety of hospitality and management opportunities. The geographic market of the cruise segment transcends the national borders into international destinations. Globally about 30 million passengers cruised in 2019 (a record), with the expanding Asia cruise market adding millions more.
This new publication, written by Professors Frederick DeMicco and Ryan Wootten, enhances student competencies for careers in the cruise industry both at sea and on land at corporate headquarters (in Miami, Orlando, and Seattle to name a few land based operations centers).
CHAPTER 1 Introduction to Cruise Ship Management
CHAPTER 2 Design, Construction, and the Building of a Modern Cruise Ship
CHAPTER 3 Who’s Who in the Cruise Industry
CHAPTER 4 Cruising in the Caribbean
CHAPTER 5 Selling and Marketing the Seas
CHAPTER 6 Cruise Ship Revenue Management
CHAPTER 7 Cruise Ship Hotel Operations
CHAPTER 8 Shore Operations
CHAPTER 9 Safety and Pollution
CHAPTER 10 The Future of the Cruise Industry
CHAPTER 11 The Growing Small Ship Cruise Industry
CHAPTER 12 The Cruise Ship Industry: Trends and Strategy
CHAPTER 13 Cruise Line Employment
CHAPTER 14 Cruise Ship Managers
Frederick J. DeMicco is ARAMARK Chair and Professor for the department of Hotel, Restaurant and Institutional Management at the University of Delaware. Formerly, he was Associate Director in the School of Hotel, Restaurant and Recreation Management at Penn State University, where he was Professor-in-Charge of the HRIM undergraduate program, and presently is a Penn State Conti Professor of Hotel, and Restaurant Management. Dr. DeMicco teaches courses in international management and strategy, foodservice management, with research in the areas of cost control, international strategic management, and gerontology. His research spans the human life cycle from children to older employees and mature customers in the hospitality and tourism industry. He has worked on projects with ARAMARK for the Summer Olympics in Atlanta, Sydney, and Athens.
In 1986, he completed his Ph.D. in Hotel, Restaurant and Institutional management at Virginia Polytechnic Institute and State University. In 1996, he completed a sabbatical in Hotel Management at Walt Disney World, Florida. He is on the Editorial Board of the Hospitality Research Journal, as well as author and co-author of more than 100 publications in the area of hospitality and tourism management. Dr. DeMicco is ranked 12th among the 119 most cited international hospitality faculty. Dr. DeMicco has taught and conducted research in Europe, Scandinavia, Australia, and the Caribbean (including cruise ships).
Dr. DeMicco is co-author with Dr. Marvin Cetron and Owen Davies of Hospitality 2010: The Future of Hospitality and Travel (Prentice Hall, 2006).