Abstract
Philip Gibson's monograph provides a comprehensive overview of the hotel, restaurant and corporate office sides of managing a cruise line and cruise ship and its associated systems. Taken as a whole, this book provides a much welcome addition to the area of management of hospitality and tourism enterprises, and in particular in the cruise sector. With its focus on the service economy, this book meets a long overdue need for a text on hospitality management processes and issues facing the cruise services sector. It is designed for newcomers and veterans alike, interested in developing or shaping their perspectives on cruise tourism and managerial work in tourism studies. It is relevant both as a textbook for degree-level programmes on tourism and as an important reference for human resource practitioners who are keen to be informed of the discussion of impacts and issues in modern cruise tourism management.
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