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Major Changes In Catering And Food Supply On Cruises Generated By Covid 19 Pandemic

Author

Listed:
  • Catrinel Dridea

    (Romanian American University in Bucharest)

  • Gina (Lefter) Dobrotă

    (Romanian American University in Bucharest)

Abstract

The 1970s have represented the most flourishing period of mass tourism and at the same time the growth of cruises for leisure. From that period on to the present day, for over 50 years, this relatively new industry, has undertaken a spectacular evolution. The debut of SarsCov19 virus, at the beginning of this pandemic (February 2020) had a major influence on cruising. When the cruise ship Diamond Princes of Princes Cruises Company has registered over 700 cases of Covid 19, with 15 deaths, from a total of 3700 passengers, the decline of cruising industry has begun. The cruising industry has been shut down completely and it started with a slow revival. All operational procedures on board have undergone changes, especially in regard to the safety of tourists. This paper tries to analyze the catering and food supply changes of different cruising companies.

Suggested Citation

  • Catrinel Dridea & Gina (Lefter) Dobrotă, 2021. "Major Changes In Catering And Food Supply On Cruises Generated By Covid 19 Pandemic," Romanian Economic Business Review, Romanian-American University, vol. 16(4), pages 43-50, december.
    • Handle: RePEc:rau:journl:v:16:y:2021:i:4:p:43-50
    as

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    File URL: http://www.rebe.rau.ro/RePEc/rau/journl/WI21/REBE-WI21-A5.pdf
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    References listed on IDEAS

    as
    1. Jeff Wilks & Donna Pendergast & Peter A. Leggat & Damian Morgan, 2021. "Issues in Tourist Health, Safety and Wellbeing," Springer Books, in: Jeff Wilks & Donna Pendergast & Peter A. Leggat & Damian Morgan (ed.), Tourist Health, Safety and Wellbeing in the New Normal, pages 1-22, Springer.
    Full references (including those not matched with items on IDEAS)

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