Pioneers and Leaders of the Hospitality Industry. "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.
"A Bed with A Bath for A Dollar and A Half"
Famous Statler Slogan
Ellsworth Milton Statler
Father of Modern Hotel Industry
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
Statler Towers, Buffalo
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.
The King of Innkeepers
In 1919, Conrad Hilton purchased his first hotel, The Mobley, in Cisco, Texas.
In 1949, Hilton acquired one of the most famous hotels of all time founded by the legendary William Waldorf Astor, The Waldorf-Astoria.
Throughout the 1950s and 1960s, Hilton expanded domestically and internationally.
- 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
KEMMONS WILSON (1913 -2003)
Ritz worked as the first manager of the Savoy Hotel before he opened the Hôtel Ritz in Paris, France in 1898.
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, 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.