According to The meal of the day. However, they differ in some essential points. On the one hand, while many restaurants receive frequent deliveries of fresh produce, meat, dairy and other items to meet the daily needs of the service, this is not the case for cruise ships, who are often at sea for several days at a time. Instead, the ship receives a delivery before it departs, and the ingredients are chilled or frozen and diligently cataloged for freshness and organization. Of course, on longer voyages some ships are able to restock themselves with basic necessities when they stop over during the voyage.
Another obvious difference is that cruise ship restaurants have to increase their revenue in order to accommodate large numbers of passengers. According to Royal Caribbean Cruises website, the company currently owns the largest ship in the world with a massive capacity of 6,988 passengers and 2,300 crew. This means that whatever the menu, there must be plenty.
Finally, perhaps the most important difference between a kitchen on a cruise ship and one on land, according to the American College of Culinary Language and Arts, is that there are no open flames on a cruise ship, as they would present a fire hazard. Instead, food is cooked with electric stoves and ovens, rather than gas appliances – with the exception, of course, of torch sugar on creme brulee.