Features of Providing Services on Cruise Ships

• Main Authors: Iryna Antonenko, Iryna Melnyk
• Format: Article
• Language: English
• Published: KNUKiM Publishing Centre 2019-12-01
• Series: Ресторанний і готельний консалтинг: Інновації
• Subjects: horeca; круїзний корабель; інновації; круїзний туристичний продукт; еногастрономічний продукт; послуги
• Online Access: http://restaurant-hotel.knukim.edu.ua/article/view/188201

Actuality. The study of the features of the services development of HoReCa cruise tourism product gives an opportunity to evaluate and destinguish the determinants of the active growth of this segment in the world tourist market. The assortment and level of quality of hotel and restaurant services has been the focus of cruise ship organizers since the beginning of cruise tourism (40-50 years of the 19th century). Today, when designing cruise ships, the engineering specifications take into account the profile of HoReCa services at the level of decisions on the organization of leisure on board. For example, to implement the concept of sustainable development, new mega-liners are installing waste treatment systems, thus heading towards a closed (autonomous) operational cycle. The HoReCa cruise ship provides more than half of the guest service operations and has the most powerful staff reporting to the cruise director. The relevance of the chosen topic is determined by the need to find the determinants for maintaining cruise tourism positions by implementing innovative solutions at HoReCa. Purpose and methods. The purpose of the study is to evaluate the capacity use of the services of HoReCa cruise ships in the formation of cruise tourism product. Methods have been used in the study: systematic method, comparative and structural analysis. Results. The study found that HoReCa services could form the basis of the cruise product concept, in particular when organizing enogastronomic tours. Mega-liners are increasing their number and expanding the number of restaurants, bars and other catering facilities to suit the tastes of different consumer groups, without using HoReCa as a cruise base, focusing on cruise ship leisure, while yachts support a single HORECA concept through themed products. Conclusions and Discussion. The scientific novelty of the study determines the rationale for the concept of HoReCa as a base in the structure of enogastronomic products on cruise ships. The practical significance of the research is revealed by defining the direction for the development of HoReCa thematic proposals.