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Anna Wu
HMGT1101
Chapter Summary #1
February 2nd, 2015
Since the ancient times, Hospitality Management has lived and been put to use, for it literally means what it means (in French): “to provide care or shelter for travelers”. Everything all began around the time when the Summarians started up places called Taverns, which became a spot for people to relax and have friendly conversations. As well as a place that served food and drinks. (They even killed people who tried to cheat buyers by putting water into the beer, meaning only giving them a cup w/half beer and half water, instead of a whole beer.) Next, Rome thought up a great idea; to spread out inns along the roads for the weary travelers to rest and spend money at the place. Now, Rome wasn’t the only country, many others, through the decades following and into the new world, began to pop up with resturants, cafe’s and taverns. Even famous presidents were associated with a tavern at one point. So hotel/bar history goes way back.
Moving onto the culinary side; due to the French Revolution costing chefs their job, many citizens fled to New Orleans, America “the New World”. Which in turn helped diversity the culinary arts of that time. It brought new flavors, sauces and books about cooking filled with recipes. By the 19th Century, thirty-five NYC restaurants had lived longer then most of their owners by turning 100 years old. (Unless the owners were 100 years and above.) After WWII and the baby boom generation, progress has significantly gone up along with the profits and prices of hotels and restaurants. However, now WE are the future of Hospitality Management and we must learn from those before us as they pass down their knowledge.
Last but not least; Pineapples equal friendship with welcome arms and a ready warm smile.
[Although, from my experience pineapples are simply a delicious fruit that is sweet, but if you bite on a piece too long it turns bitter.]
Great Job!