Transcript Pioneers and Leaders of the Hospitality Industry

Pioneers and Leaders of
the Hospitality Industry
• 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.
• 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 World’s
Fair
Ellsworth Milton Statler
– In 1908, Ellsworth Milton Statler opened
what many believed to be the first
“modern” hotel, the Buffalo Statler.
Statler Towers, Buffalo
• It is considered to be the precursor of the modern hotel because of its
many innovations that includes:
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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.
• 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.
• 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.
• 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.
• 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
Barron Hilton (William Barron
Hilton) was born on Sunday,
October 23, 1927 in Dallas
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.
• There are six factors (management principles) upon which
Hilton Hotels operate:
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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.
• 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.
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In 1972, J.W. Marriott Jr., succeeded his father as chief
executive officer.
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In 1980s, Marriott divested itself of much of its food service
holdings, positioning itself as a lodging and contract services
company.
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Today, Marriott is a widely recognized name with several hotel
brands under management.
• 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.
• 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.
• 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)
• César Ritz (February 23, 1850–October 24, 1918) was a
famous Swiss hotelier and founder of several hotels,
most famously The Ritz Hotel.
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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.
• Ritz worked as the first manager of the Savoy Hotel before
he opened the Hôtel Ritz in Paris, France in 1898.
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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.
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.
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.
(Richard "Dick" McDonald, c.19091998 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.
George T. Yang built the first Golden Arches
in the Philippines in 1981.
As of 2005, McDonald’s Philippines is a 100%
Filipino-owned company. From its first
restaurant along Morayta, Manila in 1981,
McDonald’s has grown to become one of the
leading fast food chains with close to 300
restaurants nationwide!
With Kenneth S. Yang at the helm,
McDonald’s is now a multi-billion peso company
that continues to expand and serve Filipinos
all over the country.
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.
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.
The End