Pioneers and Leaders of the Hospitality Industry

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Pioneers and Leaders of the Hospitality Industry
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"The Statler Service Code"
"A Bed with A Bath for A Dollar and A
Half" Famous Statler Slogan
Ellsworth Milton Statler
Father of Modern Hotel Industry
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• Ellsworth Milton Statler, at the age of fifteen,
  became the head bellman with only two years
  experience as a bellboy in one of the leading
  hotels in Wheeling, West Virginia.
• Some fifty years later, he was to have a hotel
  chain named after him and to be considered one of
  the premier hotelman of all time.

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• In 1901, he opened a 2100 room temporary hotel,
  the Outside Inn to house visitors to the Pan
  American Exposition in Buffalo. He had his second
  opportunity to operate a 2257 room temporary
  hotel, the Inside Inn, at St. Louis Worlds
  Fair
• In 1908, Ellsworth Milton Statler opened what
  many believed to be the first modern hotel, the
  Buffalo Statler.

Ellsworth Milton Statler
Statler Towers, Buffalo
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• It is considered to be the precursor of the
  modern hotel because of its many innovations that
  includes
• Fire doors
• Installation of light switches inside the door so
  that guests could enter a lighted room
• Private bathrooms
• Key holes placed directly above doorknobs for
  easy access
• Circulating hot and cold water in each room
• Full-length mirrors
• Morning newspaper

The Hotels Statler Company, Inc., was sold to
Conrad Hilton's (Hilton Hotels) in 1954 for
111,000,000 in what was then the world's largest
real estate transaction.
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Conrad Hilton
The King of Innkeepers
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• In 1919, Conrad Hilton purchased his first hotel,
  The Mobley, in Cisco, Texas.
• In 1925, he built his first hotel to carry the
  Hilton name in Dallas.

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• In 1938, Conrad Hilton opened his first hotel
  outside Texas, the Sir Francis Drake in San
  Francisco.
• In 1943, Hilton had properties from coast to
  coast.
• In 1945, as World War II ended, Hilton purchased
  what was the largest hotel of its time, The
  Stevens Hotel, and renamed it the Chicago Hilton
  and Towers.

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• In 1949, Hilton acquired one of the most famous
  hotels of all time founded by the legendary
  William Waldorf Astor, The Waldorf-Astoria.
• In 1954, Hilton purchased the Statler Hotel
  Company in what was then the largest real estate
  transaction to date with the amount of 111
  million dollars.

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• Throughout the 1950s and 1960s, Hilton expanded
  domestically and internationally.
• In 1979, the founder, Conrad Hilton, died. His
  son, Barron Hilton became the president and
  continued to run the company today.

- Being born on Oct 23, Barron is a Scorpio.-
his ethnicity White.- his mother's name Mary
Adelaide Barron.- his father's name Conrad
Hilton.- Brothers Conrad Nicholson Hilton,
Eric Michael Hilton.- Sister Francesca.
Barron Hilton (William Barron Hilton) was born on
Sunday, October 23, 1927 in Dallas
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• There are six factors (management principles)
  upon which Hilton Hotels operate
• Time and Motion studies
• Job Analysis
• Job Standards
• Safety Programs
• Pricing Policy
• Strict Budget Control
• Hilton believed in absolute cost control. He is
  credited with introducing new methods of
  forecasting and control techniques into the hotel
  business.

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J. Williard Marriott
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• Another contemporary in the hotel industry is J.
  Williard Marriott. Who began as a restaurateur in
  Washington, D.C. in 1927.
• In 1937, Marriott, exhibiting his trademark
  innovation, offered the first ever in-flight food
  service to airlines servicing the old Hoover
  Airfield in Washington.
• Marriott opened his first hotel, called Twin
  Bridges, in 1957.

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• Throughout the 1950s and 1960s, Marriott expanded
  its restaurant and hotel operations.
• In 1972, J.W. Marriott Jr., succeeded his father
  as chief executive officer.
• In 1980s, Marriott divested itself of much of its
  food service holdings, positioning itself as a
  lodging and contract services company.
• Today, Marriott is a widely recognized name with
  several hotel brands under management.

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Kemmons Wilson
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• Kemmons Wilson, frustrated with the long
  distances for vacations or to visit friends and
  family that affected the nature of lodging,
  created the Holliday Inn concept to provide a
  clean, low-priced room for families like his.
• The first Holiday Inn was opened in Memphis in
  1952.

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• He incorporated the theory of brand loyalty to
  his chain hotels.
• Brand loyalty is defined as the institutionalized
  preferences of a consumer for a product or
  service based on a brand name or logo.

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• This philosophy of consistency has lead many to
  credit Kemmons Wilson as the founder of the
  modern hotel chain.
• Kemmons Wilson is widely considered to be the
  first hotelier to put two beds in one hotel room.
  

KEMMONS WILSON (1913 -2003)
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Cesar Ritz
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• César Ritz (February 23, 1850October 24, 1918)
  was a famous Swiss hotelier and founder of
  several hotels, most famously The Ritz Hotel.
• His nickname was "king of hoteliers, and
  hotelier to kings," and it is from his name and
  that of his hotels that the term ritzy derives.

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• Ritz worked as the first manager of the Savoy
  Hotel before he opened the Hôtel Ritz in Paris,
  France in 1898.
• He went on to open The Ritz Hotel in London,
  United Kingdom and the Hotel Ritz Madrid in
  Madrid, Spain. Ritz enjoyed a long partnership
  with Escoffier, the famous French chef and father
  of modern French cooking. The partnership lasted
  until Ritz's breakdown.
• Ritz was born in Niederwald, Switzerland, and
  died in Küsnacht, near Lucerne, Switzerland.

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Ray Kroc
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Raymond Albert "Ray" Kroc (October 5, 1902
January 14, 1984) was an American fast food
businessman who joined McDonald's in 1954 and
built it into the most successful fast food
operation in the world. Kroc was included in Time
100 The Most Important People of the Century,
and amassed a fortune during his lifetime.
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In 1954, a fifty-two-year-old milk-shake machine
salesman saw a hamburger stand in San Bernardino,
California, and envisioned a massive new
industry fast food. In what should have been his
golden years, Raymond Kroc, the founder and
builder of McDonald's Corporation, proved himself
an industrial pioneer no less capable than Henry
Ford. He revolutionized the American restaurant
industry by imposing discipline on the production
of hamburgers, french fries, and milk shakes.
By developing a sophisticated operating and
delivery system, he insured that the french fries
customers bought in Topeka would be the same as
the ones purchased in New York City. Such
consistency made McDonald's the brand name that
defined American fast food.
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(Richard "Dick" McDonald, c.1909-1998 and Maurice
"Mac" McDonald, -1971) Originators of the Speedy
Service System and McDonald's restaurants.
Built first McDonald's franchised restaurant with
Golden Arches in Phoenix Contrary to popular
belief, the first McDonald's franchise, and the
first McDonald's to feature the infamous golden
arches was located not in California, nor in
Illinois. It was built right here in Phoenix, two
years before Ray Kroc met the McDonald brothers.
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George T. Yang built the first Golden Arches in
the Philippines in 1981. As of 2005, McDonalds
Philippines is a 100 Filipino-owned company.
From its first restaurant along Morayta, Manila
in 1981, McDonalds has grown to become one of
the leading fast food chains with close to 300
restaurants nationwide! With Kenneth S. Yang at
the helm, McDonalds is now a multi-billion peso
company that continues to expand and serve
Filipinos all over the country.
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Georges Auguste Escoffier
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Georges Auguste Escoffier 28 October 1846, 12
February 1935) was a French chef, restaurateur
and culinary writer who popularized and updated
traditional French cooking methods. He is a
legendary figure among chefs and gourmands, and
was one of the most important leaders in the
development of modern French cuisine. Much of
Escoffier's technique was based on that of
Antoine Carême, one of the codifiers of French
haute cuisine, but Escoffier's achievement was to
simplify and modernize Carême's elaborate and
ornate style. Referred to by the
French press as roi des cuisiniers et cuisinier
des rois ("king of chefs and chef of
kings"though this had also been previously
said of Carême), Escoffier was France's
pre-eminent chef in the early part of the 20th
century.
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Alongside the recipes he recorded and invented,
another of Escoffier's contributions to cooking
was to elevate it to the status of a respected
profession by introducing organized discipline to
his kitchens. He organized his kitchens by the
brigade de cuisine system, with each section run
by a chef de partie. A chef de partie is a cook
who is in charge of one area of a restaurant's
kitchen. In smaller kitchens, he or she may work
alone, while in larger ones, a chef de partie may
supervise others working at the same station.
This position also might be termed a line cook or
station chef, and is responsible for preparing
specific dishes. As with any position in a
restaurant's kitchen, this cook needs to thrive
in a high-pressure environment time management
and organization are as vital as culinary skills
to this position. Escoffier published Le Guide
Culinaire, which is still used as a major
reference work, both in the form of a cookbook
and a textbook on cooking. Escoffier's recipes,
techniques and approaches to kitchen management
remain highly influential today, and have been
adopted by chefs and restaurants not only in
France, but also throughout the world.
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The End