More than 420 ocean cruise ships are currently travelling the world’s oceans. Demand from travelers remains high and cruise lines are investing heavily in new ships. 29 new cruise ships, to be launched between now and 2018, fill the order books of European shipyards alone, representing a total investment volume of 16 billion euros. The current boom benefits not only the shipyards themselves, but also the businesses specializing in the supply of fittings, furniture and equipment for these ships. At the Seatrade Europe, the leading European trade fair for the cruise sector, suppliers will be exhibiting their latest products, services and trends along the entire value-added chain in Hamburg from September 9 through 11, 2015. The Newcomers’ Pavilion at the trade fair is the ideal platform for new entrants to the market for establishing contacts with cruise lines and shipyards.
“Cruise ships are hotel, restaurant, spa, theme park and municipal utilities rolled into one – at the very highest level. In the construction of large and complex cruise ships, we as a shipyard work closely with a great number of suppliers and partner companies in an effort to build these ships to the highest standards in all these various fields. Without their commitment and expertise, we would not be able to carry out these large-scale projects,” explains Ralf Sempf, Head of Procurement and Materials Management for the shipyard Meyer Werft.
A Complex Supply Chain
Supplying cruise ships during their journey calls for comprehensive logistics planning activities. On board of a cruise ship, several tons of food are prepared and consumed every day. The complex planning activities to meet the food requirements of a cruise must be individually tailored to suit each cruise. For example, the provisions must be selected in such a way that the bulk will keep for the duration of the voyage. Moreover, the meals to be prepared also vary, depending on the route travelled. There may be a Mediterranean buffet in the Mediterranean Sea, and a Scandinavian buffet in the Baltic Sea, for example.
Numerous Challenges in Logistics
Taking care of the logistics of food supplies on cruise ships is the job of the Chief Purser in charge. Together with his team, he ensures the supply, storage and quality of the merchandise. “For example, on a 12-night cruise on board the MSC Splendida, some 27 tons of fresh vegetables will be consumed. Over that time, our guests also consume about 41,000 litres of milk, 10 tons of fish and 2.5 tons of cheese. But not only do we need to ensure that the right quantities are loaded on board; we must also adapt the menu plan to suit the various nationalities on board,” says Michael Zengerle, CEO of MSC Kreuzfahrten Deutschland.
Seatrade Europe will be held from 9 to 11 September 2015 on the Hamburg fair ground in the heart of the Hanseatic city close to the Elbe port.
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