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History of the Hospitality Industry

History of the Hospitality Industry

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Published by: Juppy Joopz on Sep 07, 2011
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History of the Hospitality Industry

Dr. Brian Miller

History of the Hospitality Industry Overview □ The history of the hospitality industry dates all the way back to the Colonial Period in the late 1700s. leading the way for growth into the dynamic industry we know today. Goal □ To understand the factors that influenced the development of the hospitality industry. The Depression and various social changes. Things have changed quite a bit since then. the hospitality industry has experienced significant development over the years as it has faced World Wars. . The industry as we know it today began to take form in the early 1950s and 60s.

Objectives At the end of this lesson students will be able to: □ Define hospitality and describe its characteristics □ Identify and describe the characteristics of various historical periods □ Identify the multiple factors influencing the hospitality industry □ Chronicle the developments in the hospitality industry (from early beginnings to present) .

Hospitality □ From the French word “hospice” □ □ to provide for the weary take care of those traveling .

Early Hospitality □ Greek/Roman culture □ □ Noted as early as 40 BC Social and religious purposes □ Roman businessmen traveled □ Romans were the first pleasure travelers □ After fall of roman empire. public hospitality fell to religious orders .

Medieval Period □ English travelers □ Inns were actually private homes □ Nobility stayed in monasteries □ Stagecoach became favored transportation .

500 60 beds □ Coffee houses .Renaissance Period (16th Century) □ High demand for inns and taverns □ 1st hotel .Hotel de Henry IV 1788 □ □ built at cost of $17.

taverns Pennsylvania .ordinaries .The New World (18th Century) Eating and Sleeping Places □ □ □ New York / New England .inns Southern colonies .

The French Revolution □ □ □ Changed the course of culinary history Escoffier □ brigade system “father of modern restaurant” called soup he sold “restorantes” M. Boulanger □ □ □ Revolution caused some of the chefs to come to the New World .

Nineteenth Century □ 1898 Savoy Hotel opened in London □ □ General Manager was Cesar Ritz Chef was Auguste Escoffier expensive 1827 .1923 Bilingual menu □ Delmonico’s in New York City □ □ □ .

travel began 1950’s .Trans-Atlantic flights First motel in California Resurgence of inner city lodging properties Increased interest in cruises .advent of crosscontinental flights 1958 .Twentieth Century Travel □ □ □ □ □ □ After WWII.

Twentieth Century Restaurants □ □ □ □ □ 1921 1927 1927 1965 1982 White Castle Howard Johnsons Marriott Hot Shoppe TGI Friday’s Chili’s .

1960 to Today □ Major growth in casual dining □ Increase in the number of hotel chains □ Mass tourism □ Package travel □ Baby Boomers □ Living longer □ Mergers and acquisitions .

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