Ferries & Ports

ligabue

Ferries & Ports

Ferries & Ports

Consumer satisfaction with the maximum

profitability on board and on land


Consumer satisfaction

with the

maximum

profitability on

board and on land

Management of restaurants, self

service restaurants, bars and

shops on ferries and in ports


Consumer satisfaction

with the maximum

profitability on board

and on land

Full services formula

• RESTAURANT

• CAFETERIAS & PIZZA POINT BARS

• SELF SERVICE RESTAURANTS

• SHOPS

• CATERING FOR CREWS

• ENGINEERING AND DESIGN

DEPARTMENT DEDICATED TO

THE DESIGN OF OPTIMAL

TECHNICAL LAYOUT

29 MANAGED SHIPS

78 BARS & PIZZA POINTS

10 RESTAURANTS

22 SELF SERVICE RESTAURANTS

26 SHOPS

1 MILLION

MEALS PER YEAR

200 EMPLOYEES

Figures updated to September 2010

2

Over the past few years, the ferries and port business has been

growing very fast. Ligabue’s long-standing presence and experience

in this business means it can offer a wide array of vitally important

services which vary according to the length of crossing and ship size:

from the planning, definition and management of on-board retail

activities to generating a large turnover through a focus on the total

satisfaction of consumers, all in close co-operation with ship owners.

Our vision

The Ligabue philosophy is always to understand

the needs, requirements and wishes of individual

customers (ship owner) and then develop together

a unique tailor-made product of the highest possible

standard constantly focused on the passenger.


Activities

Ligabue is the largest Food & Beverage and Retail organization

for Mediterranean ferry boat passengers.

The Division’s winning cards are:

Organization: Ferries & Ports is the business area that avails

of Ligabue Group services created through the synergies and

efficiency that only a large Group can offer.

Quality: customer satisfaction is the company’s first objective

pursued every day.

Flexibility of the commercial offer: the many cuisine formats

at the company’s disposal enable the satisfaction of every one of

both the ship owner’s and the passenger’s needs.

Planning of sales structures and lay-outs: Ligabue has a

special structure dedicated to the design of new commercial

areas and the renovation of existing structures for increased

on-board revenues.

In a nutshell: Ligabue is the partner that guarantees

the highest level of on-board revenue pro capita per

passenger by route and by type of ship.

3


Ligabue takes

Mediterranean and

Italian style and cuisine

to the world

4

Ligabue is a truly international company,

but thanks to its Venetian origins, the company

can rely on a rich local cultural inheritance.

Throughout its long history, Ligabue has always

promoted the very healthy Mediterranean way

of life and world-famed Italian cuisine.

Naturally, it will continue to develop these

distinctive features in the future.

Ligabue Test kitchen’s for

products and demonstrations

for customers


Efficiency in the kitchen

THE LIGABUE RECIPE DATABASE:

All the menus are the result of a detailed study that ensures

the greatest efficiency in the kitchen:

- Reduction of the number of kitchen operators required

for production —> lower overheads for ship owners

- Short preparation times

- High product quality level regardless of nationality of kitchen staff

- Strong sales appeal tailoring to the type of passenger

for customers

5


Human

Resources

6

The strength of Ligabue Group lies in its human

resources, which work with professional

dedication, constancy, and precision every day

in order to ensure customers high-quality

catering, dining, and hotel service.

Through its Human Resources Department,

Ligabue directly manages every step in the

delicate process of searching for and screening

personnel by availing of the services of

prestigious specialized recruiting companies

for its multi-ethnic staff.

In the context of responsible human resources

development, Ligabue Group is implementing

efficient training and awareness programs

than ensure this high levels of professional

qualification that distinguish Ligabue

personnel around the world.


Organisation chart

OPERATION

MANAGER

DATA ENTRY

BUSINESS MANAGER PRODUCT MANAGER

OPERATION

MANAGER

OPERATION

MANAGER

FERRIES & PORTS

HUMAN RESOURCES

RETAIL

MANAGER

Organisation on board *

* This organizational structure is only indicative and may vary by both season and the number

of catering and retail activities offered to passengers.

8

B.A.

DIRECTOR

OPERATION

MANAGER

MANAGER

SUPERVISORE E RESPONSABILE CATERING

CASSIERE SHOP ASSITANT

Human resources are a

vitally important resource

for Ligabue, especially

when customers must be

guaranteed service of the

highest reliability and quality.

Ligabue personnel meets

the needs for flexibility and

adaptability, organization

skills, a results-oriented and

customer-oriented approach,

and teamwork.


Professional figures and roles on board

CATERING

SUPERVISOR OR

MANAGER

SHOP

ASSISTANT

CASHIER

Our customers are our business. Our success is the

customer’s satisfaction. We obtain this by dedicating

all the attention, courtesy, and expertise necessary.

CATERING SUPERVISOR OR MANAGER

The Catering Supervisor or Manager is the representative of Ligabue Group

on board, and is responsible for the management and organization of all the

services assigned. This figure coordinates and manages the Ligabue team by

working closely with the ship owner’s personnel in general, and the kitchen

staff in particular.

On ferries, the Catering Supervisor is responsible for:

The operative, administrative and accounting management of the sales

outlets and catering activities with the objective of "transforming” the

moment of purchase into a moment of fun and continuous discovery for

passengers, offering customers dining and refreshment service at the

highest levels of reliability and quality;

The coordination and management of the Ligabue staff involved in the

catering and retail sectors;

The on the job training and education of Ligabue Group personnel.

The Catering Supervisor or Manager works daily with all the other key players

on board, and particularly with the Chef and the Chief Steward, in order to

ensure passengers high-quality service.

SHOP ASSISTANT

This person is responsible for managing the sales outlets on board and replies

directly to the Catering Supervisor or Manager.

The Shop Assistant provides for the management and setting of the shop and

the training and education of new employees. He or she is also responsible

for taking inventory and maintaining stock levels and achieving the sales

objectives assigned in general.

CASHIER

This person manages the cash register(s), replies directly to the Catering

Supervisor or Manager, and is responsible for the correct execution of all the

procedures regarding the collection and registration of money and the issue

of sales receipts.

9


Design &

Engineering

Ligabue has recently set up a new “Design &

Engineering” area dedicated to the design and

optimization of the work and commercial areas with

help from a network of experts. Ligabue is committed

to delivering the best products and services.

In particular, the design of new commercial areas and

the renovation of existing structures for increased

on-board revenues.

Before - Moby Lines After - Moby Lines

10


Advertising

11


Total Quality

Assurance

& Food Safety

The Quality Assurance Department

has the vital mission of dealing

with various aspects of quality

and safety standards. This means

assuring that all the specific

operational standards are

followed and that the food safety

programmes (HACCP and USPH)

are strictly applied. Moreover,

we comply with all the major

internationally required standards,

guidelines and operative practices,

and our Corporate Quality System

Management is ISO 9001:2000

certified.

12

Ligabue catering service quality

is the result of the continuous

monitoring of each phase in

the production of the service

provided to the customer:

- our privileged partnerships

with national and

international food suppliers

- the maximum logistic efficiency

- the study and planning of on

board catering offers

- the training given to

on-board personnel

- the on-line management

of all activities: recipes,

storeroom stock, revenues

- the flexibility of the offer suited

to the type passenger

- the extreme attention dedicated

to the development of new onboard

revenue generators


Purchasing

and Logistics

Our procurement and logistics

organisation has considerable, wideranging

experience in procuring and

supplying goods wherever our operations

are located. We always seek top quality

food products and regularly conduct

market research to update our supplies or

to meet specific customer requirements.

Thanks to a worldwide network of port

facilities, the Logistics Area is in a position

to ensure the best products are delivered

on time and in the most efficient and

professional way.

13


Excellent purchase

department and

large selection

of products

14

Ligabue manages around 3,000 leading

international branded products guaranteeing

their freshness, quality and traceability through

radio-frequency control of goods in transit

and by conducting periodic checks on the supply

network. The Ligabue warehouses include

approved C-type customs facilities for storing

foreign-status goods and food deposits, excise

duty and tobacco deposits for goods with

suspended duty, and VAT deposits for

VAT-free products.


On-time

quality service

Each branch has its own vehicles for supplies

within its distribution area and relies on specialised

contractors for differentiated-temperature transport,

guaranteeing maximum flexibility to meet all

customer requirements.

15


Ligabue

Catering Group

The pleasure

of excellent food

and service

in every corner

of the world,

since 1919

16

The entrepreneurial challenge

was taken up in 1919 by founder

Anacleto Ligabue, when the

company began supplying

food to the ships of the Società

Veneziana di Navigazione

in the port of Venice.

The company’s development

grown up in 1929 offering either

supplying food and the assistance

on board of its kitchen staff.

This marked the beginning

of ship catering subcontracting.

In 1998 the group refocused on

the ship and on&off shore divisions

creating several subsidiaries to

cover more effectively the

strategically important on&off

shore business. To boost its

operations in the area of ship

supply, in 1998 Ligabue opened

five own warehouses in Europe,

several commercial offices and

made agreements with over

150 commercial supply partners

in key ports worldwide.

Ligabue now provides all kinds

of goods, especially food, and

top-quality catering to ships,

off-shore platforms and on-shore

construction sites; recently has

entered the sector of banqueting

and catering for large events.

Ligabue_F&P_01_EXTREME.indd / 20101004


Ligabue S.r.l.

Piazzale Roma, 499

30135 Venice (ITALY)

www.ligabue.it

Ferries & Ports

email: ferries&ports@ligabue.it

T + 39 041 2705699

F + 39 041 2705621

ubisthree

More magazines by this user
Similar magazines