Norwegian Cruise Line said it will allow passengers to take food from restaurants to their staterooms, reversing a controversial month-old policy.
Allure of the Seas emerged from its 18-day drydock at Navantia with 10 new suites, a revamped Izumi Hibachi & Sushi restaurant, a Sabor Taqueria & Tequila Bar, a Coastal Kitchen and new boutiques.
Celebrity Cruises and Diageo Global Travel Americas have partnered to launch the first permanent World Class Bar. The space on board Celebrity Eclipse provides interactive and luxurious drinks experiences created by World Class-certified mixologists.
Service and staff rank tops among cruise attributes, new ships usually (but not always) beat older ships and the most-talked about elements in cruisers' online reviews are the basics—dining, service and accommodations.
In time for the start of Pullmantur’s European summer season, STI Freight Management has taken over the transport logistics for the cruise line.
John Suley, who has served as associate vp food and beverage operations for Celebrity Cruises, is moving to Royal Caribbean International as vp F&B operations, reporting to Mark Tamis, svp hotel operations.
Distillery tours from the makers of Jim Beam, Buffalo Trace, Four Roses, Wild Turkey and Woodford Reserve highlight American Queen's July 4 bourbon cruise.
Seabourn announced a partnership with world-renowned US chef and restaurateur Thomas Keller. The culinary genius behind a trio of Michelin-starred restaurants—The French Laundry, Per Se and Bouchon—Keller will bring his award-winning French and American cuisine to the line in 2015, adding new flavors and flair to complement Seabourn's already noted cuisine.