Catering Management, Vol. 1

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Excerpt from Catering Management, Vol. 1: A Comprehensive Guide to the Successful Management of Hotel, Restaurant, Boarding House, Popular Café, Tea Rooms, and Every Other Branch of Catering, Including a Section on the Law and the Caterer Public catering is one of the most necessary services in present-day social affairs. It is many-sided, and when carried out conscientiously plays a useful part, whether in town or country. From the most ancient times public rest-houses and hostelries have been an integral part of the daily life of the nation. Centvu-ies ago these were oft times under the wing of some great monastery, the most frequent goal of the traveller. In modern times it has been regarded as essential to the business prosperity of any town to be possessed of good hotels and restaurants, for these are admitted conveniences to civilised life in any community. Most certainly to-day, with our many activities, our constant goings and comings, we cannot do without them. It is a curious fact that in Great Britain the social and commercial revolution brought about by the coming of railways reacted detrimentally against catering in our midst. Railways withdrew traffic from the highways, diverted the stream of travellers to new channels, and shortened the stay of guests in hostelries. Consequently the old inns - with their many bedrooms and their great stables for posting business, largely deserted by man and beast - suffered terribly, and many fell into decay. The old coffee-houses and better class eating-houses, too, felt the effects of Times changing hand, though this was due in some substantial measure to clubs springing up and taking their place. It was not, perhaps, to be wondered at, under the circumstances, that many of the best men in the catering trade sought openings for their boys in business and industrial fields which were widening out and offering such alluring prospects. As a natural sequence, therefore, the art of public catering fell into a curious disrepute, and further decay followed. Not until well past the mid-Victorian period did the growing prosperity of the nation, and the greater influx of visitors from abroad, with our own increasing habit of travelling far and near, make the need for improvement felt. From that time on the development of matters relating to all branches of public catering advanced with steady acceleration. Cafe-restaurants, somewhat after the style of those on the Continent, were opened, sound business men came into the hotel world with plenty of capital, built new establishments, or re-modelled old ones, introducing new systems of management. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.