Hospitality in the Medieval Period

Hospitality in the Medieval Period

• The Roman Catholic Church assumed responsibility for providing food and shelter to travelers, catering to both religious and lay individuals.
• Monasteries operated as self-sufficient units, cultivating vegetables and herbs, raising animals, and producing wine.
• The Hospice of St. Bernard, situated in the Alps at 8,110 feet, was a notable monastery offering free lodging to travelers, expecting donations from those who could afford it.
• Charlemagne established rest houses for pilgrims in Europe, with the Abbey at Roncesvalles serving as an exemplary hospitality center.
• Medieval guilds also provided accommodations for pilgrims, mirroring monastery services, with The Steelyard in London representing the Hanseatic League's endeavors.
• The Protestant Reformation led to overcapacity in monasteries and challenges in providing hospitality services, especially to the middle class.
• A rise in taverns, inns, and wine shops emerged to meet the needs of middle-class travelers as monastery space became limited.

Renaissance Era and the Evolution of Dining

• During the Renaissance (1350-1600), dining establishments like restaurants did not exist; taverns and inns prevailed, primarily avoiding service for upper-class patrons.
• Social etiquette surrounding dining evolved, prohibiting practices like using fingers to serve food and burping at the table.
• A significant case led to a decree allowing traiteurs and restaurateurs to serve guests, leading to the emergence of public dining rooms.
• Boulanger is credited with creating the first restaurant, introducing diverse food options for public consumption.
• Post-French Revolution, unemployed aristocratic cooks opened eateries, increasing the number of restaurants in Paris.
• The café, initially serving snacks, grew into a culinary hotspot with elaborate dishes praised by customers.

Impact of the Industrial Revolution on Hospitality

• The Industrial Revolution initiated in the mid-1700s in England, dramatically reshaping the hospitality industry.
• Railroad networks spurred the establishment of inns, taverns, and hotels near railway stations.
• Notable examples include the Charing Cross Hotel and St. Pancras Hotel in England, and Biltmore and Commodore Hotels in the U.S.

Hospitality Developments in the 19th Century

• Public dining declined in the late 19th century, with many hotels lacking dining facilities, leading guests to dine in their rooms.
• The Savoy Hotel, opened in 1889, became renowned for luxurious accommodations and fine dining, employing food industry pioneers Cesar Ritz and Auguste Escoffier.
• Auguste Escoffier contributed significantly to culinary practices with his famed book, "Le Guide Culinaire," and developed the Kitchen Brigade System.
• Delmonico’s, the first elite restaurant in the U.S., became known for its Swiss-French cuisine and bilingual menus.

Notable Figures in 20th Century Hospitality

• Walter Anderson and Billy Ingraham launched White Castle in 1921, marking the inception of the fast-food industry.
• Ellsworth Milton Statler revolutionized hotel comfort for middle-class travelers, introducing modern amenities such as telephones in rooms.
• Conrad Hilton established a standard operating procedure for hotel chains, becoming a key figure in hotel finance.
• Thomas Cook pioneered modern travel agency concepts, facilitating world travel for the middle class.
• Howard Johnson advanced brand franchising in the 1930s, establishing a prominent restaurant chain.
• Ray Kroc of McDonald's emphasized quality and service standards, transforming the fast-food landscape.
• Isadore Sharp founded Four Seasons Regent Hotels, creating a significant global hotel empire.

Tourism in the Philippines

• Tourism activities prior to WWII were hard to discern due to the lack of statistical data.
• Post-1947, tourism organized more orderly with the introduction of steamships and airlines servicing the Philippines.
• The Philippine Tourist and Travel Association (PTTA) was established in 1952 to enhance travel services and promotions.
• Political and economic crises in the 1960s stunted tourism growth, resulting in inadequate accommodations and airline promotion.
• The declaration of martial law in 1972 improved tourism conditions, leading to increased foreign visitor interest and a temporary tourism boom.