Sustainable cruise ship employment for the Caribbean region – a conceptual perspective

Abstract

Purpose

The purpose of this paper is to explore the opportunities and approaches needed to ensure the long-term sustainability of cruise companies as a source of employment for Caribbean nationals.

Design/methodology/approach

The format is one of a concept paper and not a review of primary data collected, but based on the authors observations, industry knowledge and review of secondary literature available in the public domain.

Findings

Some recommendations are made as to the facilitation of this concept in sustainable cruise employment for the Caribbean region that will provide not only economic sustainability but also social benefits to the Caribbean region at large through poverty reduction through employment and global travel exposure.

Practical implications

The paper puts forth a proposal for a centralized organization representative of the multiple stakeholders within the Caribbean Cruise community: to manage and facilitate a fund to assist Caribbean nationals desirous of working on cruise ships and to meet the necessary standards of training not only in hospitality qualifications but also in basic training standards of safety, security and watch keeping for seafarers.

Social implications

The employment opportunities for Caribbean persons on cruise ships have not been fully exploited with the majority of Caribbean nationals working on cruise ships found predominately within the Royal Caribbean Cruise Lines, Celebrity Cruises, Norwegian Cruise Lines and Carnival Corporation brands based in the USA.

Originality/value

This paper provides readers with insight into the existing Caribbean employment and shipboard employment scenarios, with the view of presenting an option for stimulating and supporting sustainable employment on cruise ships for Caribbean nationals.

Citation

Adams, S.-A. (2017), "Sustainable cruise ship employment for the Caribbean region – a conceptual perspective", Worldwide Hospitality and Tourism Themes, Vol. 9 No. 1, pp. 60-69. https://doi.org/10.1108/WHATT-11-2016-0060