Dates back to the colonial period in the late 1700s.
Significant developments influenced by world wars, the depression, and social changes.
The modern hospitality industry took form in the early 1950s and 60s.
The term "hospitality" derives from the French word "hospice," meaning to provide for the weary.
Ancient Greece, Rome, and biblical times recognized the importance of hospitality, particularly in religious contexts.
Hospitality was intertwined with the travel of missionaries, priests, and pilgrims.
Travelers included mostly English nobility and merchants.
Inns were often private homes; nobility favored monasteries for lodging.
The emergence of stagecoaches increased travel.
Persian ‘khans’ provided structured accommodation; Roman taverns catered to various travelers.
Inns were large mansions; guests needed "letters of eviction" for permission to stay.
The quality of inns and taverns generally poor.
Roman taverns (tabernas) had attached inns (caponas).
High demand for inns and taverns; first hotel (Hotel de Henry) built in 1788 for $17,500 with 60 beds.
Coffee houses gained popularity.
Taverns emerged in New York/New England and inns in Pennsylvania.
The Southern colonies saw the rise of ordinaries, and coffee houses became popular spots in Europe.
A commercial establishment providing lodging, meals, and services for travelers.
Accommodates both short and long stays at a set fee.
Based on Location: City center, motels, suburban, airport, resort, rotels, floating hotels, boatels.
Based on Size: Small (less than 25 rooms), medium (25-99), large (100-299), mega (more than 299).
Based on Target Market: Commercial, convention, suite, casino hotels.
Based on Level of Service: Economy/budget, mid-market, luxury hotels.
Based on Star Rating: Ranges from 1 to 7 stars.
Based on Length of Stay: Transit hotels, residential, semi-residential.
Based on Theme: Heritage, ecotels, boutique hotels, spas.
Based on Ownership and Affiliation: Independent hotels, chain hotels, timeshare, and condominium hotels.
Define an organization's purpose, primary objectives, and aspirations.
Clear statements can motivate teams and direct the organization towards its goals.
Front Office: Responsible for guest arrivals and departures, revenue generation.
Reservations: Focus on bookings and room availability.
Housekeeping: Keeps hotel premises clean, ensuring rooms are ready for sale.
Night Audit: Reconciles financial transactions at night.
Security: Ensures safety of hotel guests and staff.
Rooms Division Manager: Oversees staff and operations of the rooms division, maintains communications within the hotel.
Front Office Manager: Handles daily operations and guest relations at the front desk.
Executive Housekeeper: Manages housekeeping staff and maintains cleanliness standards.
Essential for operational efficiency, includes staff deployment and management of cleaning supplies and services.
Tools include trolleys for cleaning supplies, vacuum cleaners, and laundry service protocols.
Bed Linen: Hygiene and comfort purposes - includes sheets, pillow covers.
Table Linen: Covers for tables, including tablecloths and napkins.
Bath and Kitchen Linen: Towels and other fabric items for drying and cleaning.
Standard Sizes: Size specifications for bed sheets, pillowcases, bath items, and table linens including measurements in inches and feet.
Single Bed: 3 feet wide, 6 feet 3 inches long.
Double Bed: 54 x 75 inches (full size).
Queen Size Bed: 60 x 80 inches.
King Size Bed: 76 x 80 inches.
California King Bed: Longer and narrower than standard king beds.