[Narrator] The world’s biggest cruise ship is nearly as long as the Empire State Building is tall. It’s got 20 decks, a waterpark, and seven pools. But its main amenity is its food.
Our research tells us that our guest’s number one priority before they make a vacation decision is they want to know what they’re gonna eat and drink.
[Narrator] Feeding up to 7,600 passengers and 2,300 crew members means a staff of more than 1,300 people work around the clock, stocking, preparing, and serving an incredible amount of food. So guests get an all-you-can-eat experience, all while the company tries to minimize waste and the complicated process of food prep all start here.
(mellow music)
Before every voyage, Icon of the Seas stocks up with massive amounts of ingredients. Everything from flour to butter, fresh produce, and meat. Food enters on deck two of the ship through a main passageway they call I-95, after the highway. It goes all the way from the front to the back end of the ship, connecting the stock rooms to the prep rooms, to kitchens, also known as galleys.
Every week when we turn our ships around, a truck will deliver the amount of beef we order. That may be a truckload that shows up. It gets put into the inventory, which is our large storage system.
[Narrator] Staff plan the shipments based on historical data of what passengers eat on certain routes. It can adjust sourcing based on how many of its travelers are children. When it’s projections miss the mark, the company will go to significant lengths to keep everything on the menu in stock.
You know, it’s not like a shore side restaurant or hotel where if you don’t have the product, you can go to the convenience store next door or the supermarket and pick it up. Once we’re at sea, we’re at sea. Just a couple of days ago, there was a special product we needed for a ship and we air freighted that from Miami to make sure that we had it on board the ship.
[Narrator] But usually there’s plenty of food because the company knows it’s one of the main reasons guests are on the ship.
(mellow music)
Ingredients are stored in 22 inventory rooms, including fridges and freezers. Twice a day, chefs from each restaurant put in orders for what they’ll anticipate they’ll need later that day and the next day. And inventory staff gather the ingredients. Then they’re taken to prep kitchens.
Here, staff cut all the produce they’ll need for each meal, at least 30,000 per day. There are other prep kitchens for butchering beef and cutting seafood. Staff work hours in advance, so these ingredients will have time to go to the 37 kitchens around the ship.
Like this one where a team prepares tens of thousands of desserts and baked goods. Staff mix, roll, cut and bake with machines to automate a lot of the process. So they end up with about 5,000 mini baguettes.
We have 32 first years to manage the operation. We have a night team and we have a day team.
(upbeat music)
[Narrator] Staff in this kitchen go through about 250 pounds of sugar every day, making items like baked Alaska. 1,600 of them. Before dinner, food has to be approved by the ship’s executive chef, who checks that dishes follow the recipes.
(mellow music)
It’s important to get them right because these dishes are being made on a massive scale. 4,000 lobster tails, 1000 New York strip steaks and over 40,000 portions of dessert for just one night.
– How many pounds onion you use for this?
– I use almost 100 pounds.
– Good job. Thank you, Chef.
(mellow music)
– Our main dining room feeds over 6,000 guests every single evening with a la carte menus that change every single day.
[Narrator] There are also nearly 40 other restaurants, bars, and lounges serving food. From sit down supper clubs to buffets, a pizza shop that’s open late and a 24-hour cafe, the goal is to cook enough that guests can eat whatever they want, but also to reduce waste.
Every year, Royal Caribbean Group ships produce a huge amount of waste. Over 50,000 cubic meters in 2022. That’s enough to fill about 13 Olympic sized swimming pools with compressed trash. Leftovers mean Royal Caribbean is paying for too many ingredients and wasting labor. And it also means the ship has to deal with more trash.
There’s also an environmental impact. Cruise ships collectively dump more than a billion gallons of sewage into the oceans each year, according to environmental non-profit Friends of the Earth. That includes food waste that can be toxic to marine life if it’s not treated properly.
(upbeat music)
To reduce waste, staff at some self-serve locations, like the main buffet, have started weighing certain foods before they’re brought out and then weighing what comes back. It uses this data to decide how much of each item to order and put out at different times and how large to make portions.
– At the beginning of the shift, we measure all of the items that go out to the buffet and as they come back, at the end of the day, we measure all of the wasted items. That allows us to provide an actual versus theoretical, what was produced versus what we should have used. That allows our chefs to provide better information to their teams to make decisions about production and how much food to make every single day for our guests.
[Narrator] The company says it’s reduced waste by 24% since 2019, and it’s aiming for a 50% reduction by 2025. There will always be some waste.
– To be completely honest, our kitchen never sleeps, so we’ve got people getting to the butcher room at four in the morning. We’ve got people at the bakery at midnight, baking bread for the next morning. It’s a significant 24-hour day operation that continues while our guests are asleep as well.
Source: The Wall Street Journal
WORD BANK:
cruise ship /ˈkruːz ʃɪp/ [B2] (n): tàu du lịch
amenity /əˈmen.ə.t̬i/ [B2] (n): tiện ích, tiện nghi
number one priority /ˌnʌm.bɚ ˈwʌn praɪˈɔːr.ə.t̬i/ (n): ưu tiên hàng đầu
around the clock /əˌraʊnd ðə ˈklɑːk/ [C1] (idiom): suốt ngày đêm, liên tục
stocking /ˈstɑː.kɪŋ/ (v): bổ sung hàng dự trữ
all-you-can-eat experience /ˌɔːl.juː.kənˈiːt ɪkˈspɪr.i.əns/ (n): trải nghiệm ăn uống không giới hạn
voyage /ˈvɔɪ.ɪdʒ/ [B2] (n): chuyến đi bằng đường biển
flour /ˈflaʊ.ɚ/ [B1] (n): bột mì
fresh produce /freʃ ˈproʊ.duːs/ [B2] (n): nông sản tươi
deck /dek/ [B1] (n): boong tàu
passageway /ˈpæs.ɪdʒ.weɪ/ [C1] (n): hành lang, lối đi
after the highway /ˈæf.tɚ ðə ˈhaɪ.weɪ/ (phr): theo tên tuyến đường cao tốc
prep room /ˈprep ruːm/ (n): phòng sơ chế thực phẩm
galley /ˈɡæl.i/ [C1] (n): khu bếp trên tàu
truckload /ˈtrʌk.loʊd/ [C1] (n): một xe tải chở đầy hàng
inventory /ˈɪn.vənˌtɔːr.i/ [B2] (n): hàng tồn kho; công tác kiểm kê
shipment /ˈʃɪp.mənt/ [B2] (n): lô hàng, chuyến hàng vận chuyển
sourcing /ˈsɔːr.sɪŋ/ [C1] (n): hoạt động tìm kiếm và thu mua nguồn cung
projection /prəˈdʒek.ʃən/ [C1] (n): dự báo, sự ước tính
miss the mark /mɪs ðə mɑːrk/ [C1] (idiom): dự đoán sai, không đạt mục tiêu
go to significant lengths /ɡoʊ tə sɪɡˈnɪf.ɪ.kənt leŋθs/ [C1] (phr): nỗ lực rất nhiều để làm gì
air freight /ˈer freɪt/ [C1] (n/v): vận chuyển hàng hóa bằng đường hàng không
on board /ɑːn bɔːrd/ [B1] (adv): ở trên tàu
freezer /ˈfriː.zɚ/ [B1] (n): tủ đông
put in orders /pʊt ɪn ˈɔːr.dɚz/ (phr): đặt hàng
anticipate /ænˈtɪs.ə.peɪt/ [B2] (v): dự đoán, dự kiến trước
butcher /ˈbʊtʃ.ɚ/ [B2] (v): pha lóc thịt
in advance /ɪn ədˈvæns/ [B1] (adv): trước, từ trước
baguette /bæˈɡet/ (n): bánh mì baguette
go through sth /ɡoʊ θruː/ [B2] (phr v): sử dụng hết một lượng gì đó
executive chef /ɪɡˈzek.jə.t̬ɪv ʃef/ [C1] (n): bếp trưởng điều hành
approve /əˈpruːv/ [B1] (v): phê duyệt, chấp thuận
on a massive scale /ɑːn ə ˈmæs.ɪv skeɪl/ [B2] (phr): ở quy mô khổng lồ
lobster /ˈlɑːb.stɚ/ [B2] (n): tôm hùm
strip steak /ˈstrɪp steɪk/ (n): bít tết thăn lưng bò
portion /ˈpɔːr.ʃən/ [B2] (n): khẩu phần, phần ăn
à la carte /ˌɑː lə ˈkɑːrt/ [C1] (adj/adv): theo hình thức gọi món riêng từ thực đơn
lounge /laʊndʒ/ [B2] (n): phòng chờ, khu vực thư giãn
supper club /ˈsʌp.ɚ klʌb/ (n): nhà hàng phục vụ bữa tối theo phong cách câu lạc bộ ăn uống
leftovers /ˈleftˌoʊ.vɚz/ [B1] (n): thức ăn thừa
cubic meter /ˈkjuː.bɪk ˈmiː.t̬ɚ/ (n): mét khối
compressed /kəmˈprest/ [B2] (adj): bị nén, được ép chặt
collectively /kəˈlek.tɪv.li/ [C1] (adv): tổng cộng, xét trên toàn thể
sewage /ˈsuː.ɪdʒ/ [C1] (n): nước thải
marine life /məˈriːn laɪf/ [B2] (n): sinh vật biển
put out /pʊt aʊt/ [B2] (phr v): bày ra, đưa ra phục vụ
versus /ˈvɝː.səs/ [B2] (prep): so với, đối chiếu với
theoretical /ˌθiː.əˈret̬.ɪ.kəl/ [B2] (adj): thuộc lý thuyết, mang tính giả định
production /prəˈdʌk.ʃən/ [B1] (n): hoạt động sản xuất, chế biến
meal window /ˈmiːl ˌwɪn.doʊ/ (n): khung thời gian phục vụ bữa ăn
dispose of sth /dɪˈspoʊz əv/ [C1] (phr v): loại bỏ, xử lý thứ gì
butcher room /ˈbʊtʃ.ɚ ruːm/ (n): phòng pha lóc thịt
ỦNG HỘ READ TO LEAD!
Chào bạn! Có thể bạn chưa biết, Read to Lead là một trang giáo dục phi lợi nhuận với mục đích góp phần phát triển cộng đồng người học tiếng Anh tại Việt Nam. Chúng tôi không yêu cầu người đọc phải trả bất kỳ chi phí nào để sử dụng các sản phẩm của mình để mọi người đều có cơ hội học tập tốt hơn. Tuy nhiên, nếu bạn có thể, chúng tôi mong nhận được sự hỗ trợ tài chính từ bạn để duy trì hoạt động của trang và phát triển các sản phẩm mới.
Bạn có thể ủng hộ chúng tôi qua 1 trong 2 cách dưới đây.
– Cách 1: Chuyển tiền qua tài khoản Momo.
Số điện thoại 0947.886.865 (Chủ tài khoản: Nguyễn Tiến Trung)
Nội dung chuyển tiền: Ủng hộ Read to Lead
hoặc
– Cách 2: Chuyển tiền qua tài khoản ngân hàng.
Ngân hàng VIB chi nhánh Hải Phòng
Số tài khoản: 012704060048394 (Chủ tài khoản: Nguyễn Tiến Trung)
Nội dung chuyển tiền: Ủng hộ Read to Lead
Lớp luyện thi IELTS online
Bạn đang có nhu cầu thi chứng chỉ IELTS cho đầu vào đại học, đi du học, xin việc hay xin cư trú và đang phân vân chưa biết học ở đâu?
Nếu bạn đang tìm kiếm dịch vụ luyện thi IELTS online với giáo viên uy tín và chất lượng, cũng như học phí phải chăng, thì lớp học online của thầy Trung (Admin và dịch giả chính của Read to Lead) có thể là một lựa chọn phù hợp dành cho bạn.
Hãy liên hệ (nhắn tin) tới trang Facebook cá nhân của mình (https://www.facebook.com/nguyen.trung.509) để tìm hiểu về lớp học và được tư vấn cũng như được học thử nha!
