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 Worlds Fair –In 1908, Ellsworth Milton Statler opened what many believed to be the first modern hotel, the Buffalo Statler. Statler Towers, Buffalo Ellsworth Milton Statler
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.
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. Barron Hilton (William Barron Hilton) was born on Sunday, October 23, 1927 in Dallas - 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.
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.
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.
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.
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. 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. 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.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.
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.
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.