History of the Hospitality Industry

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History of the Hospitality Industry

• Dr. Brian Miller

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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.

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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)

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Hospitality

• From the French word hospice
• to provide for the weary
• take care of those traveling

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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

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Medieval Period

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

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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

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The New World(18th Century)
Eating and Sleeping Places

• New York / New England - taverns
• Pennsylvania - inns
• Southern colonies - ordinaries

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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

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Nineteenth Century

• 1898 Savoy Hotel opened in London
• General Manager was Cesar Ritz
• Chef was Auguste Escoffier
• Delmonicos in New York City
• expensive
• 1827 - 1923
• Bilingual menu

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Twentieth Century Travel

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

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Twentieth Century Restaurants

• 1921 White Castle
• 1927 Howard Johnsons
• 1927 Marriott Hot Shoppe
• 1965 TGI Fridays
• 1982 Chilis

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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