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. 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.

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

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

The New World (18th Century)

Eating and Sleeping Places
New York / New England - taverns Pennsylvania - inns Southern colonies - ordinaries

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

Delmonicos in New York City

Twentieth Century Travel

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

Twentieth Century Restaurants

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

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