Carnival Case Study Essay
The Carnival Corporation and plc is the largest global cruise line operator and one of the largest vacation companies in the world. Carnival is headquartered in Miami Florida and London England. It operates a fleet of over 80 ships and typically has over $150,000 guests and 65, 000 shipboard employees sailing at any given time.
Carnival is part of the North American market which is dominated by 3 organizations; Carnival, Royal Caribbean, and Norwegian Cruise Line.
The ships director of food operations, Luigi Giordano, has received a memo from his new boss, the senior vice president of operations that in order to meet the needs of its shareholders and customers, a strategic …show more content…
3. How can Giordano reduce the impact of food consumption variability? * By taking advantage and utilizing the “Predicting Onboard Material Requirements” page on his corporate databases to predict their weekly needs with greater precision.
4. What metrics should Giordano use to substantiate his recommendations to management? * The weekly food consumption profile in the company’s database and the comparison charts with royal Caribbean cruise lines. * Implement the use of Eatwell’s inventory control system (EWICS). Their module includes a vast array of reports and leading edge performance metrics related to inventory consumption and orders.
5. How can Chef Rousseau contribute to the 20% cost-reduction target? * By looking for ways to reduce the amount of over preparation, spoilage, other miscellaneous was to cut costs. Since he is the head chef, he is actually in the best position to discover why there is so much waste and can implement changes to improve the process.
6. Which supplier recommendations should he include in his report? * He should maximize the