Benassi covers important topics of today’s shipboard operation, spanning the deck, engine and hotel divisions, with a focus on recent innovations in the culinary arts, entertainment, spa and beauty facilities and specifics about onboard revenue generation across a wide array of areas. One chapter is dedicated procedures aimed at preventing viral outbreaks including norovirus and coronavirus.
For anyone seeking an understanding of today's cruise industry
According to Universal Publishers, 'World Class Shipboard Hospitality' is intended for anyone who wants to get an understanding of today’s cruise industry, such as tourism and hospitality college teachers, cruise industry administrators, suppliers, crew manning agencies, business executives and media. It also can be a guide for marine, tourism and hospitality students and a tool to encourage candidates interested in a career in the industry, as well as to assist existing cruise employees to be eligible for a promotion.
The perspective is from a seasoned insider with a wealth of first-hand professional information to draw on.
About Paolo Benassi
Benassi began his shipboard hospitality career at 21 in Italy and worked his way up to hotel director. Later he joined Costa Cruises as VP hotel operations and was sent to Florida to oversee the launch of Costa Riviera and the 'Cruising Italian Style' marketing concept for the brand in the US.
Benassi remained in Florida when Costa was acquired by Carnival Corp. and moved its operations back to Genoa. Now with Maritime Holdings Group, he has managed the hospitality services for the Scholar Ship and the Peace Boat and created a Shipboard Management Hospitality Training Program certified by the University of California, Riverside, while serving as an adjunct professor in food management at Johnson & Wales' South Florida campus and in hospitality & tourism at Florida Atlantic University.
Where to buy
The 322-page 'World Class Shipboard Hospitality' ($45.95) may be ordered from Universal Publishers, Amazon.com or Barnes & Noble.
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