EVOLUTION OF THE HOTEL INDUSTRY

INTRODUCTION TO THE HOTEL INDUSTRY

EVOLUTION OF CATERING

The evolution of catering follows closely with the history of travel.  The hotel industry is perhaps one of oldest commercial endeavors of the world. The first inns go back to the 6th century B.C, earliest inns where invented by husband and wife teams who provided large houses for travelers, where the guest were allowed to make their own beds and sleep on the floor. They also provided modest wholesome food and thirsty ventures like wine, beer etc. They also provided places for their horses or stable facilities. Entertainment and recreation were provided by host's wife and children. They prepared meals from whatever food was available. Through out the Middle Ages these functions were often performed by monks from various monasteries and also to some extent by castles of great land owners, for the benefits of traveling merchants, wandering ministerial, troops and pilgrims.

 At strategic points along the vast Roman, Spanish and European high ways rest houses were erected where travelers, military, civil would find food and shelter. At a much later date the stage coach brought into being the coach inns where food, shelter and rest, were provided for those who travel the road by horse.

These conditions prevailed for several years. The advent of the industrial revolution in England brought ideas and progress in the business of inn keeping. The industrial revolution also changed travel from social to business. There was a need for quick and clean service. Mean while drift to the towns from the country side has started, already in 1650 an American named Pascal had introduced the cafe in Paris and the coffee shops in London.

The development of railways and steam ships made travel more prominent. The advent of the railways in the early part of the 19th century opened up vast possibilities travel and in a short while railway hotel refreshment rooms and eventually the first dinning car came into being. The noble and wealthy had their exclusive clubs and from all these the hotels as we know them today evolved. Ocean lines and eventually air travel brought matters to a stage further and the countries of the world came into closer contact.

By 1800 A.D, United States was leading in the development of modern first class hotels. European hotels operated as luxury establishments to cater for only aristocrats, where as American hotels were run for equilateral enjoyments that are for any one who pays the normal rates. These factors added a great effect on the hotel industry.

In 1874 A.D. a city hotel building was erected in New York. It is interesting to note that this was the first sky scraper in New York and it was called "ADULPHI", a building of six storied construction.

In 1908 Mr Stalker started first modern commercial hotel in Buffalo, U.S.A and it was in this hotel the first fire proof system and two main stairways were introduced.

The catering industry as we know it today took some three hundred years to evolve. It is today one of the world's large industries offering amenities to the entire population.

A FEW LAND MARKS

1048 A.D: The knights of Saint John of Jerusalem established many cathedrals and monasteries to protect pilgrims traveling to and from Jerusalem.

1400 A.D: A few inns or "ALE HOUSES" were erected in major towns of England.

1634  A.D: Mr.Samuel Cole opened the first tavern of America in Boston by the name Cole's Ordinary.

1827  A.D: Delmonico's -The first U.S. restaurant was opened in New York.

THE SPIRIT OF SERVICE

In catering there are two distinct divisions, the practical and administrative. Both are very important and we have to turn our attention not only how to prepare or cook and present but also how well it is organized. The client is little concerned with the business aspect except the price paid for the food, drink and service received. To the professional caterer operating on a commercial basis is of course of important consideration.

Cooking of food is one half of the battle, the presentation and service is the other half. Many a times it is not the food but the great show in the service that attracts and wins customer to your side. No client should ever be kept waiting. Prompt and courteous service loses nothing but pays dividend. Every possi­ble thing should be done to impress your clientele. Above all professional service counts. The client likes to be known and likes to have his requirements also known. The personal touch is more important than anything else for success in catering industry.

THE IMPORTANCE OF A WAITER.

No other career gives so much scope to one as the waiter in the catering industry. He / She can work in towns, at the sea side, in sea, in air, in luxurious hotels and elite establishments of the society. But where ever he goes he must have a sound foundation and aptitude for the work.

     1) He is the last link in the chain of food production.

     2) He is the technical salesman of the industry and on his ability depends the business out put of 

         the establishment.

For the success he must regard himself as team with the cooks and management. Besides he must have the knowledge of the food that he is serving.

OPPORTUNITIES IN THE CATERING INDUSTRY

Until quite recently the catering industry in India had to rely to a very large extent on unskilled and technically untrained personnel. This was on account of the fact that people by large extent failed to realize catering itself is an art and science which required technical training. For this reason caterers had to rely on the services of the people who had acquired their skill and training by sheer experience as a result the service given to the customer were unsatisfactory. With the inception of catering colleges, it is giving the opportunity for the people in the trade to acquire a training designed to impart a technically sound knowledge and also for those wanting to join the trade.

The different types of establishments in hospitality industry are below [grouped according to their style of service and type of organization].

1. Hotels and motels [five-star restaurants, wine bars, brasseries and bistros].  

2. Restaurants [classical, international and specialty cuisines].

3. Receptions \ conference centers. [Weddings & Conventions]

4. Self service outlets [cafeterias and canteens]

5. Clubs [service clubs and sports clubs]

6. Fast food outlets [hamburger, chicken, fish, pizza and Pancakes].

7. Snack bars [coffee shops, cafes and sandwich bars].

8. Private catering firms [dinner parties, large parties, Business lunches and conventions].

9. Hospitals [National Health Service and private nursing homes].

10. Institutions [live in colleges, boarding schools, hostels and camps]

11. Transport catering [train, ship and airline].

12. Armed forces [army, navy and air force].

Catering provides a large variety of prospective careers for energetic, imaginative and technically trained persons. Opportu­nities offered are receptionists, cashiers, headwaiters, contractors,  bakers, confectioners, chefs, pantry men, stewards, valets, waiters, cooks, chamber maids, house keepers, counter and  still room  staff, managers for inns, hotels and restaurants, store keepers and  scores more for prospective young men and women.

THE PARTNERS OF THE CATERING INDUSTRY

Just like any other industry a successful catering establishment depends on these partners.

1. The management, which is the same as in any other industry.

2. The cook who is linked to the manufacture.

3. The waiter who is equal to the sales man. In other words food materials are brought by the   

    management, prepared by the cooks and sold by the waiters. They all have different parts to play 

    but  they all belong to a united team.

POINTS TO BE KEPT IN MIND REGARDING TOURISM IN OUR COUNTRY.

1. Tourism is one of the largest and fastest growing industries in the world. It represents 11% of the  

    world’s gross product.

2. Till eighties India's share in the world tourism was negligible and was 0.28%. In 1981 India's share 

    was  0.44%. In 1994-95 India has a foreign exchange reserve of 4295 crores. In 1995-96 there were 2 

    million tourist arrivals.

3. The number of registered and approved hotels in the country has increased from 166 in 1960 to 976  

    in 1996, with a total capacity of 1, 50,907 rooms.

4. If the number of tourist arrivals continues to register the same rising trend then the shortage of 

    rooms over the next five years would be 70000 rooms and by the end of the century the requirement 

    would be 1.90 lakhs.

5. According to a survey by the year 2005 Asia Pacific region alone will need 8 lakh managers and

    executives, 3.4 million supervisory staff and 12.8 million front line staff thus the need to train 29000 

    persons every day.

A FEW LANDMARKS FOR THE GROWTH OF HOTEL INDUSTRY IN INDIA

1. The credit for opening the first western style hotel under the name of British Hotel in Bombay in 1840 goes to Pallonjee Pestonjee. The existence of Auckland Hotel was as far back as 1843. This hotel was renamed as the Great Eastern Hotel in 1858. In Madras Connemara Hotel which originally belonged to the Nawab of Wallajal was owned by John Binny Snr. It was purchased by E.P.Oalshot in 1891.

2. In 1903 there was a significant event in Hotel business. The Indian Hotel Company, Bombay was incorporated on 1 st April 1903; Mr Jamsetji Tata opened the Taj Mahal hotel in Bombay. In 1912 Spencers entered into the hotel industry by purchasing Connemara Hotel Madras and opened hotels at Bangalore (West-End) Malabar Hotel at Cochin and Mascot Hotel at Trivandrum.

3. In the year 1922 Mr. M.S Oberoi became a partner in the Cecil hotel (now Clark’s hotel) at Shimla. He took over Grand Hotel Calcutta on lease in 1933. In 1943 Mr. Oberoi bought the controlling interest in the Associated Hotels of India Limited with establishments in Rawalpindi, Peshawar, Lahore and Delhi. In 1946 the Oberoi Hotels Pvt Ltd was established.

4. U.P. Hotels and Restaurants Ltd (Clarks Group of Hotels) was established on 13 th Feb 1961. This is called Clarks Groups of Hotels.

5. The ITDC (India Tourism Development Corporation) a public sector undertaking was established in the year 1966.

6. In July 1971 Air India set up a wholly owned subsidiary called Hotel Corporation of India (HCI).

HCI opened the Centaur Hotel at Bombay Airport in 1974.

7. The India Tobacco Company (ITC) entered the Hotel Industry in 1957 with the opening of Chola in Madras.