The protagonist returns to work by seeking employment on a cruise line. He was awarded the lead position to manage the food and beverage services of three ships located in Miami and California.
The seafarers’ culture on board is quickly adopted, and he takes the liberty to implement service improvement and cost efficiencies. Interactions with vacationing passengers proved fruitful in various ways. He makes friends with the international crew, provides the working tools, improves working conditions, and earns respect by honoring their culture. He receives admiration from his superiors for the results in passenger satisfaction and operating profits.
A dark cloud appears on the horizon with the discovery of embezzlement by his predecessors. The hunt to neutralize this is now getting in full gear.
|Publication date||September 22,2023|
|Interior Color||Black and White|
|Book Size||6.000" x 9.000" (229mm x 152mm)|
Trebbiano was born and raised in Southern Germany. Its pristine valley provided an ideal environment for his childhood and learning independence. Basic schooling led him to learn his father’s profession. Unhappy to play second place to his first-born brother, he pursued a second learning period that led to cooking and the profession which became a lifelong passion.
The world opened its gates for Trebbiano to explore different cultures and enhance his culinary skills. He progressed into management and senior hotel management positions. Marriage, family, and raising a boy had been a part of this journey.
Still hungry to see the world, he pursued a career in managing cruise liners. Finally, a hotel acquisition set up self-employment and subsequent retirement for him. At the height of COVID, he was motivated to write Tales—telling all his stories.
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