Published at Monday, May 14th 2018. by beky audrey in Cruise Ship Cabins.
After acquiring the ship it will require some more investment to put it into service. At this point the joint owners will need to reach some agreements on many points. The cost of putting a cruise ship into service as a megayacht (very large private yacht) is much less than putting the ship into commercial service. However if you can afford to buy a ship can easily meet SOLAS 2010 requirements and can afford to flag and register it as a commercial ship then you can use the ship commercially to produce income and ROI (return on investment).
Let`s look at the numbers on this ship. 100% of the acquisition cost would have been $500000. 1% thus = $5000. One hundred buyers could own one percent each. There are 120 cabins so each co-owner could have a private cabin with 20 cabins left over. However these cabins are a bit on the small side. Every cabin does have a bath and shower but the size is just too small to be comfortable for most people especially if the owners intend to live onboard full time. On a ship this size I would recommend that there be no more than 60 joint owners so each can have two cabins and will have the option of converting those two cabins into a two room suite. To keep the numbers simple lets say that this ship has 50 buyers who each buy 2% of the ship. Buy in cost per owner would then be $10000. If there were only ten buyers then the acquisition cost per buyer would be $50000. $50000 will not buy much of a house on land but on this ship it would buy 10% of a ship like the Vergina Sky and twelve cabins that could be converted into a fairly large home.
On paper it seems to make good sense to man the ship with a Philippine crew. I love the Philippines. I have been there several times. English is still widely spoken and usually spoken quite well. The people are usually friendly and happy to see foreign tourists. A large percentage of ships worldwide are manned by crews from the Philippines. The Philippine government has a pretty good structure and system to facilitate the export of Philippine labor. In spite of how attractive it seems on paper I would recommend NOT hiring a crew from the Philippines. Philippine workers tend to be envious of others and especially of everybody else`s wages. They tend to think they are getting the raw end of the deal. It is rare to find a Filipino who is happy with his employment. While I am sure there are many good employees from the Philippines there are more who are dissatisfied than satisfied with their employment. There seems to be a cultural anomaly in the Philippines where people feel that employers are bad guys. I would hesitate to recommend a crew from the Philippines in spite of the apparent advantages on paper.
The biggest value of all onboard cruise ship is in labor costs. The better cruise ships tend to be labor intensive providing passengers with unrelenting attention and extravagant pampering. The hotel staff on all cruise ships provides the basic services including food preparation and serving laundry cabin stewarding entertainment casino operation beauty shop operations This is one area where I would prefer to not scrimp because of the very good value in these services due to the low cost of international labor. I would prefer to go beyond the level that most cruise ships go in the area of spas. Land based luxury and specialty resort spas are very expensive but the exact same level of service professionalism skill and treatments can be provided on a cruise ship at extremely low cost. Labor is the key and the primary reason for most of the expense of spas. Labor is a tremendous value on a cruise ship because the cruise ship managers can choose workers from the global marketplace where it is easy to get the best value for the money.
On this pre-inaugural cruise I tried two of the specialty restaurants Cagney`s steakhouse and Moderno Churrascaria a Brazilian all-you-can-eat barbeque in which guests signal their servers with a green card (OK I`m ready for more) or a red card (No more please. I`m stuffed). My wife and I have raved about Cagney`s steakhouse on several other Norwegian cruise ships (e.g. the NCL Dawn the NCL Gem and the NCL Jewel) and we enjoyed it just as much on the Epic. On the other hand we were not nearly as impressed with the Epic`s Moderno Churrascaria which is the first such restaurant on any cruise ship. The salad bar was absolutely fabulous (especially the plump shrimp and fantastic gourmet cheeses) but other than the sirloin (which the servers cut right in front of you) my wife and I were both disappointed with the quality of the meats. Ironically my son Greg (who is CEO of Direct Line Cruises) and several of our staff members tried Moderno Churrascaria and really liked it. So don`t take my word for it.
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