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History of the Hospitality Industry

History of the Hospitality Industry. Dr. Brian Miller. History of the Hospitality Industry. Overview

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History of the Hospitality Industry

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  1. History of the Hospitality Industry Dr. Brian Miller

  2. 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. 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 Depression and various social changes. The industry as we know it today began to take form in the early 1950s and 60s, 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.

  3. 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)

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

  5. 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

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

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

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

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

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

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

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

  13. 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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