CARIBBEAN
PRINCESS
TOUR AND
COMMENTARY
PRINCESS
TOUR AND
COMMENTARY
| CARIBBEAN PRINCESS |
| PRINCESS CRUISES |
The tour contines with Accommodations.
CLICK HERE TO CONTINUE THE TOUR
CLICK HERE TO CONTINUE THE TOUR
The bridge on Caribbean Princess is both spacious and modern. Above left: Captain Guerrini checks the
ship's position on the electronic chart. Such systems superimpose data from the GPS and radar systems onto a
graphic depiction of a navigational chart. Above right: Officers huddle around the chart table adjacent to the
ship's central control console. Below left: The wheel on a modern cruise ship, even one the size of Caribbean
Princess, is rather small. Below center: On either side of the bridge are duplicate sets of controls used when
the ship is docking. Having these controls in these locations allows the officers to have a better view of the
ship's relation to the pier. Below right: Captain Marco Fortezze at the bridge wing controls.
ship's position on the electronic chart. Such systems superimpose data from the GPS and radar systems onto a
graphic depiction of a navigational chart. Above right: Officers huddle around the chart table adjacent to the
ship's central control console. Below left: The wheel on a modern cruise ship, even one the size of Caribbean
Princess, is rather small. Below center: On either side of the bridge are duplicate sets of controls used when
the ship is docking. Having these controls in these locations allows the officers to have a better view of the
ship's relation to the pier. Below right: Captain Marco Fortezze at the bridge wing controls.
Executive Chef Antonio Cereda leads 234 galley
personnel in a never-ending quest to satisfy the
appetites of Caribbean Princess' 3,000+ guests.
Accordingly the galleys operate 24 hours a day.
personnel in a never-ending quest to satisfy the
appetites of Caribbean Princess' 3,000+ guests.
Accordingly the galleys operate 24 hours a day.
Left: The waiters bring their orders to the
chefs. While there is preparation beforehand,
the chefs prepare and assemble each main dish
as the orders come in.
Below: The waiters bring orders for drinks
and wine to the galley bar.
chefs. While there is preparation beforehand,
the chefs prepare and assemble each main dish
as the orders come in.
Below: The waiters bring orders for drinks
and wine to the galley bar.
Preparing the meals is a combination of individual effort
(left) and the use of large ovens and cauldrons (below).
(left) and the use of large ovens and cauldrons (below).
Dishes such as salads are produced in
volume and then stored until a waiter
calls for one.
volume and then stored until a waiter
calls for one.
A WORKING SHIP
CARIBBEAN PRINCESS TOUR 1
CARIBBEAN PRINCESS TOUR 2
CARIBBEAN PRINCESS TOUR 3
CARIBBEAN PRINCESS TOUR 4
CARIBBEAN PRINCESS TOUR 5
CARIBBEAN PRINCESS TOUR 6
CARIBBEAN PRINCESS TOUR 7
CARIBBEAN PRINCESS TOUR 8
CARIBBEAN PRINCESS TOUR 2
CARIBBEAN PRINCESS TOUR 3
CARIBBEAN PRINCESS TOUR 4
CARIBBEAN PRINCESS TOUR 5
CARIBBEAN PRINCESS TOUR 6
CARIBBEAN PRINCESS TOUR 7
CARIBBEAN PRINCESS TOUR 8
Left: Computer screens display safety systems. Center: Adavanced radio systems allow the officers to communicate to nearby
vessels as well as to locations around the world. Right: While naviagtion is done primarily with electronic charts and systems,
the ship carries paper charts, which are used as a back-up.
vessels as well as to locations around the world. Right: While naviagtion is done primarily with electronic charts and systems,
the ship carries paper charts, which are used as a back-up.
