It takes a staff of 2,400 people working day and night to keep Royal Caribbean's Symphony of the Seas sailing. From tiny cruise-ship kitchens, chefs whip up 30,000 meals a day. All waste onboard is dealt with in secret, crew-only areas of the ship. And the engine room and captain's bridge work together to power and move the floating city. We go below deck on one of the world's largest cruise ships.
This is just an interesting clip for Business Management students: it costs $1million per day to run Royal Caribbean's Symphony of the Sea, a boat with 6,000 passengers per week, with a crew of 2,400 staff.
How is this achieved? It's the relentless pursuit of efficiency, with 30,000 meals produced every day in small kitchen, all waste disposed of, and the ship kept afloat.
It's a fascinating illustration of everything from ship design and touches on all elements of Business Management.