Module 1

Week 1
INTRODUCTION TO HOSPITALITY INDUSTRY

LEARNING OUTCOMES
 Discuss the nature of the hospitality industry
 Name the characteristics of the hospitality industry
 Enumerate the scope of the hospitality industry; and 
 Define the terms used in the industry

MODULE CONTENT
Definition of Terms:
 Hospitality - derived from the Latin word hospitare, meaning "to receive as a guest." It refers to the
act of providing food, beverages, or lodging to travelers. 
 Hospitality Management- is the act of controlling of human and material resources within the
lodging, restaurant, travel and tourism, institutional management, recreational management and
meeting and convention planning industries. All of these separate yet related segments of the
hospitality industry are interrelated to deliver kind and adequate services to guests.
 The Hospitality Industry- comprises of businesses that provide travel, food accommodation and
beverage and entertainment to the traveling public.
 Front of the House - refers to department or personnel that works with direct contact with guest.
Example: front office, food and beverage, sales and marketing, security
 Back of the House - refers to department or personnel that performs behind Scene. Example:
housekeeping, finance, engineering, human resources
In an increasingly competitive employment arena, one must prepare for and secure strong, definite
jobs which lead to long-term realistic career options and opportunities. One of the fastest growing sectors of
the economy of our time is the hospitality industry. The hospitality industry alone is a multi-billion dollar
enterprise. It is exciting, never boring and offers unlimited opportunities. The hospitality industry is diverse
enough for people to work in different areas of interest and still be employed within the industry. Think
about this: It makes sense to prepare for a job in which you have numerous opportunities for advancement,
because it will be an economic advantage for you in the long run.
Characteristics of The Hospitality Industry 
 Hospitality businesses are open 365 days a year and twenty-tour hours a day. 
 The hospitality industry depends heavily on shift work (morning shift and afternoon shift).
There is a graveyard shift (which usually starts from 10:00 P.M. and lasts until 6:00 A.M. 
 The hospitality business produce guest satisfaction which is different from other business
sectors. 
 Products of the hospitality business are intangible and perishable.

Scope of The Hospitality Industry

 Lodging Segment
 Food and Beverage Segment
  Entertainment and Recreation 
 Travel and Tourism
Lodging Segment
Lodging property may be defined as an establishment that charges fees for providing furnished
sleeping accommodations to persons who are temporarily away from home or who consider these
accommodations temporary or permanent homes. Many of these establishments also provide food,
beverages, cleaning services, and a range of other services normally associated with travel commonly
sought by travelers.
    Lodging property is made up of companies that provide overnight accommodations to the travelling
public, often in conjunction with food, beverages, entertainment, recreation and meeting facilities.
 
Basic Terminologies for Lodging Facilities
 Bed and Breakfast  or B &Bs- refers to guest houses in the United Kingdom and North America;
they are smaller, more intimate, and less expensive than hotels and motels.

 Boarding House- is a residential facility that provides lodging and meals for guests who normally
consider the facility their home, whether temporarily or permanently.

 Budget Hotel- A budget hotel is relatively low price or charging low prices.

 Condominium (Condos)- refers to apartments in high-rise buildings located mostly on recreational

areas. A furnished housing unit with kitchen area, living room area, sleeping area and bath.

 Dormitory- refers to a lodging facility affiliated with some educational or other institution that
provides sleeping accommodations for those in residence.

 Eco Hotel- is a hotel or accommodation that has made important environmental improvements to
its structure in order to minimize its impact on the environment.

 Guest Houses/Tourist Homes- are privately owned homes where the owners rent individual
bedrooms to visitors.

 Hotels- are multistoried lodging facilities which range in size from 20 rooms to hundreds of rooms.

 Inn- a small, typically rural, lodging establishment that may or may not serve food.

 Lodge- a lodging establishment associated with a particular type of outdoor activity, such as ski
lodge or hunting lodge.

 Motels- a lodging establishment that caters to travelers with automobiles and provides self-service
parking on premises.

 Nursing Home- is a residential facility that provides lodging and foodservice for people requiring
nursing or related care. Those residing in nursing homes tend to be temporarily or permanently
infirm, physically or mentally. 

 Resorts- refer to lodging facilities usually located at popular vacation location s which offer
recreational activities such as golf, tennis, or casino gambling.

 Time Sharing- is the selling of vacation lodging, usually condominiums, for a specific week or
weeks over a given number of years.
CLASSIFICATION OF LODGING ESTABLISHMENTS
Function and Primary Market
a. Conventional hotel
    Convention properties are commercial properties that have the capability of hosting conferences and
meetings. They have multiple meeting rooms and often large spaces where trade shows can be held.
Conventions are the primary source of business.

     
b. Commercial hotel
    Commercial properties are generally located in center-city for the convenience of the business traveler.
These establishments have business centers, featuring office equipment for guest use, and full in-room
modem connections.

c. Resort Hotel
    A resort hotel is commonly described as lodging establishment that attract pleasure travelers or vacation
seekers and offers recreational activities such as sunning at the beach, skiing, horseback riding, physical
fitness training, golfing and playing tennis and other water activities.
d. Casino Hotel
    Casino properties offer patrons opportunities to sleep cheap, yet spend big. They offer low room and low
food costs because profits are made primarily through the gaming.

       
e. Extended Stay
    The term “extended stay” denotes lodging facilities designed for guests who need long-term
accommodations.  They usually include kitchen and sitting rooms in each unit, thus are also called “suite”
properties.

b. Another means of classifying lodgings is by their location

a. Center-city
    Center –city properties are usually located in large cities usually along the business districts. They
usually cater to business travelers and are capable of hosting large conferences.

   
b. Suburban
    Lodging properties located in suburbs often near shopping centers or recreational facilities such as golf
courses.

   

c. Resorts
        As discussed in the definition of terms, resorts refer to properties usually seen in areas of great scenic
beauty or with outstanding recreational facilities.
FAMOUS LUXURY RESORTS IN THE WORLD
1. Wakaya Club, Fiji
2. North Island, Seychelles
3. Turtle Island, Fiji
4. Fregate Island Private, Seychelles
5. Hotel Le Toiny, St. Bar
6. Burj Al-Arab, Dubai
7. Le Sirenuse, Almafi Coast, Italy
8. Armani Hotel, Dubai
9. W Hotel, Puerto Rico
10. W Hotel, Puerto Bodrum Peninsula, Turkey

LUXURY RESORTS IN THE PHILIPPINES

1. Aman Resorts: Amanpulo

2. Buri Spa and Resort
3. Eskaya Beach Resort and Spa
4. Shangri-La’s Boracay Resort and Spa
5. Plantation Bay Resort and Spa
6. Bellarocca Island Resort
7. Boracay Grand Vista Resort and Spa
8. Antulang Beach Resort
9. Misibis Resort, Cagraray Island
10. El Nido Resorts

d. Highway
    Properties that are located in isolated areas, where there is no competition wherein they can charge
higher rates.
 
e. Airports
    Lodging facilities located near the airport to cater to the flying public. These are designed to
accommodate business travelers making connections during week-long trips.

SIZE
 
    a. Small hotels        -    up to 100 rooms
    b. Medium hotels    -        100 to 200 rooms
    c. Medium-large hotels    -    200 to 500 rooms
    d. Large hotels        -    over 500 rooms

STAR QUALITY RATING

 
1. Five star- outstanding, one of the best in the country. Exhibits an exceptionally high degree of service;
striking, luxurious facilities with many extra amenities.
 
2. Four star- excellent, top quality design and service. Displays a high level of service and hospitality.
Properties offer a wide variety of amenities and upscale facilities inside the room, on the grounds and in the
common areas.

3. Three star- Offers a degree of sophistication. Additional amenities, services, and facilities may be
offered. 
AMENITIES AND FACILITIES
This refers to the amenities offered in the hotel.

Deluxe

Marriott Hotel
Maxim’s Hotel
Manila Hotel
Hyatt Casino Hotel
The Peninsula Hotel Makati
Sofitel Philippine Plaza
Pan Pacific Hotel
Crimson Hotel
Bellevue Hotel
Raffles Hotel by Fairmont
Remington Hotel
Midas Hotel
Inter-Continental Makati
Mandarin Hotel

First Class
   

Traders Hotel 
Imperial Suites
Richmonde Hotel
 G- Hotel
Manila Pavillion
Holiday Inn
St. Giles Makati Hotel
Sulo Hotel

Standard Hotel
   
City Garden Hotel Manila
Lotus Hotel Manila
 Kimberly Hotel Manila
 Citystate Hotel
  Camelot Hotel
 Great Eastern Hotel

Economy Hotel
 Sogo Hotel
 Kabayan Hotel
 Victoria Court Hotel
  Tune Hotel
 Lodging Segment

History of The Food Service Industry

Food catering establishments which may be described as restaurants were known since the 12 th
century in Hangzhou, a cultural, a political and economic center during China’s Song Dynasty.

Ma Yu Ching’s Bucket Chicken House

- was established in Kaifeng, China (1153 AD), and still serving up meals today. Probably growing out of
the tea houses and taverns that catered to travelers, Hangzhous’s restaurants blossomed into an industry
caterings to locals as well. Restaurants catered to different styles of cuisine pric3ee brackets and religious
requirements

Sobirino de Botin
- In Madrid, Spain is the oldest restaurant in existence today. It was opened in 1725.

Restaurant- - (from the French restaurer, to restore) first appeared in the 16 century, meaning “a food
which restores” and referred specially to a rich, highly flavored soup. It was applied to an eating
establishments in around1765 founded by a Parisian soup-seller named Boulanger.
          The first restaurant in the form that became standard (customers sitting with individual portions at
individual tables, selecting food from menus, during fixed opening hours) was the Taverne de Londres (the
Great Taverne of London), founded in Paris in 1782 by a name Antoine Beauvilliers, a leading culinary
writer and gastronomic authority who achieved a reputation as a successful restaurateur and later wrote
what become a standard cook book L’Art du cuisine.
        Restaurants became commonplace in place in France after the French Revolution broke up catering
guilds and forced the aristocracy to flee.

George Auguste Escofier (28 October 1846 – 12 February 1935)

- Often credited with founding class French cuisine, becoming known as the “Cook of Kings and the King of
Cooks’.
-  was a French chef, restaurer and culinary writer who popularized and updated traditional French cooking
methods.
-    near legendary figure among chefs and gourmets.
  He organized his kitchens by the brigade system, which each section run by a chef de partie.
-    He also replaced the practice of service a la francaise (serving all dishes at once) with service a la
russe (serving each dish in the order printed on the Menu).

Le Grand Véfour
Le Grand Véfour, the first grand restaurant in Paris, France, was opened in the arcades of
the Palais-Royal in 1784 by Antoine Aubertot, as the Café de Chartres, and was purchased in 1820 by Jean
Véfour, who was able to retire within three years, selling the restaurant to Jean Boissier. A list of regular
customers over the last two centuries includes most of the immortal heavyweights of French culture and
politics, along with the tout-Paris. Sauce Mornay was one of the preparations introduced at the Grand
Véfour. Closed from 1905 to 1947, a revived Grand Véfour opened with the celebrated chef Raymond
Oliver in charge in the autumn of 1948. 

McDonald’s Happy Meals

Raymond Albert Kroc (October 5, 1902 – January 14, 1984) 
- Was the pioneer of the fast-food industry with his worldwide McDonald’s enterprise (1954)
 Was an American entrepreneur, famous for significantly expanding the McDonald’s Corporation
from 1955.
-    Kroc was included in the TIME list of the world’s famous influential builders and titans of industry and
amassed a $500 million fortune during his lifetime.
In 1977, the firs McDonald’s Happy Meal was regionally tested in St. Louis. The first nationwide Happy
Meal was served in !979, part of a promotion called “Circus Wagon”.
  The very first Happy Mel in 1979 was the Circus Wagon Happy Meal. It cost one dollar and
contained either a McDoodler stencil, a puzzle book, a McWrist wallet, an ID bracelet or
McDonaldland character erasers, The original Happy Meal consisted of a hamburger or
cheeseburger, twelve ounce soft drink, a small order of French fries, and a “McDonaldland Cookie
sampled” a small portion of cookies.
 A Happy Meal is a meal specially tailored for children, sold at the fastfood chain McDonald’s sine
June 1979. A toy is typically included with the food , both of which are usually in a small box or
paper bag with McDonald’s Logo. 

 Café Anglais ( the “English Coffee Shop”)

                         - the most illustrious of all those restaurants in Paris in the 19 th century.
 Julluen’s Restarator 
                          - opening in Boston in 1794. Most however continued on the standard approach (Service a
la francaise) of providing a shared meal on the table to which customers would then help themselves,
something which encouraged them to eat rather quickly.
 Service a la Russe
                     - the modern formal style of dining, where customers are given a plate with the food already
arranged on it.
 Cafeteria
                - In 1891, the YMCA of Kansas city, established what food industry historians consider the first
Cafeteria.
 Drive-in restaurants
                      - ‘the drive-in restaurants concept, where patrons are served food in their vehicle, dates back
to pre-World War II, the concept reached its height of popularity in the early 1950’s,. The first drive in
Restaurants opened in Glendale, California in 1936.

The Foodservice Industry

    In today’s world, even children are patronized foodservice establishment at very early ages, young
children have “happy meals” at McDonald’s and “Kiddie meals” at Jollibee and then continue to patronized
McDonald’s, Jollibee and other restaurants in general in their adult years. Today, many adults eat out
several times each week-more than ever before in our history.
    Food establishment play an important role in society. Dining in restaurants or fast food outlets fulfills an
important sociological need. People need not only nourishment, but also the social interaction that takes
place in a foodservice setting. Food establishment are one of the few places where we use all of our
senses to enjoy the experiences. Our taste, sight, smell, hearing, and touch are all employed to savor the
food, service and atmosphere of the food establishments such as restaurant and fast food establishment. In
the following section, we will examine in more detail the various kinds of foodservice establishment and the
kinds of service they offer.
 
Types of foodservice establishment
Chain restaurant are those linked by some common identified characteristics such as their products, their
ownership, or their physical appearance.
    Fast-food establishment or quick service restaurants consist of diverse operation facilities whose slogan
is “quick food”. These  establishment are those that serve food which there little or no waiting.
    In fast-food restaurant, customer wait in line fir access to a counter at which they order food from a very
limited menu featuring food such as hamburgers, fries, hot dogs, and other items for the convenience of
people on the go. Customer are even encouraged to clear their own trays, which helps reduce costs.
    Fast-food restaurant have increased in popularity of their location strategies. They are found in very
convenient location in every possible area.

Table service
A table-service establishment is one in which customers are seated and served at tables. Individuals may
be escorted to their tables by an employee known by a title, such as host or hostess, or may select their
own tables. They maybe given printed menus from which to elect foods, or foods may be selected from an
equivalent device, such as a sign or a chalkboard. After taking food order, selection are conveyed to the
kitchen and served to customer when ready by the waiter, waitress, or food server. The bill presented at the
end of the meal and it is commonly called a guest check.

Ethnic
    An ethnic food service operation is one that specializes in food associated with a particular culture. The
majority of ethic restaurants are independently owned and operated. The traditional ethic restaurants
sprang up to cater to the taste of the various immigrant groups- Italian, Chinese, Mexican, Japanese,
German, and so on.
Ethic restaurant vary considerably in menu, food quality, menu prices, service, and ambiance, even within a
specific ethic grouping.

Specialty
Specialty restaurants feature a particular kind of food that is usually theme related. Steak houses
that are not upscale usually fall under this category as do seafood restaurants, brew pubs, pancakes,
vegetables, doughnuts, omelets, or sandwiches.

Fine dining
    A fine dining restaurant is one where a good selection of menu items is offered, generally at least fifteen
or more different entrees cooked to order, with nearly all the food being made on the premises from scratch
using raw or fresh ingredients. This establishment emphasizes  high quality food. Expertly prepared and
professionally served. Such restaurants are  typically among the most formal and are often among the most
expensive.
Most fine dining restaurants are independent owned and operated by an entrepreneur or a partnership. 

Theme restaurants
Many theme restaurant are a combination of a sophisticated specialty and several other types of
restaurant. They generally serve a limited menu but aim to wow the guest by a total experience.
Tops 
    Tops is a shorthand term used by some to refer to food and beverages operations located on the top
floors of hotels or other tall buildings, usually in some part of a major city where there is an interesting or
spectacular view. Tops give customers a panoramic and ever-changing view of the city as they dine.

Family restaurant
A family restaurant is one that caters to family groups-parents with children and other
contemporary family groupings. In order to appeal to families, operators must make a number of important
decisions with respect to menu, food quality, menu prices, service, and ambiance. These restaurants
usually include a sufficiently broad range of items on the menu so that there is something for everyone from
child to grandparents. Some have special menus for children under a given age.
Family restaurants are generally located in or with easy access to suburbs. Most offer an informal
setting with a simple menu and service designed to please all of the family.

Cafeteria
A cafeteria is a foodservice establishment that permits the customer to see the food available and
to make selections from among those displayed. Cafeterias impose a greater degree of self-service on their
customer than most other establishment. Food portions are individually and priced, and the customer is
typically expected to take a tray through an area where the food is displayed, make selections, place them
on the tray, and take the tray to a station where the prices are totaled.

Buffet
A buffet is a type of service characterized by a long table or counter on which a selection of varied
food is attractively displayed on plates, in bowls, and in other suitable vessels.

Catering
    Catering is preparing and serving food to a group of people gathered for a specific purpose, such as
meeting or a weeding. There are two types of catering the on-premise where the food is prepared and
served in their own hall while in off-premise catering the food is prepared in their own kitchen but served
only on premises provided by the client,
A large number of restaurant and many city hotels ar in the catering business. These restaurants
and hotels often have both special kitchen and dining facilities for catering.

Airline Catering
Airline catering is the business of providing food prepared and packaged for service by an airplane
crew during a flight. The food is prepared by an airline catering organization at a central facility, called
commissary, where it is suitably packaged in serving container. It is transported to planes in storage units
that will keep food warm or cold, as required, until is served. The storage units are stowed in specially
designed units on the plane and served by flight attendants at appropriate times.

Takeout
A takeout is an operation that prepares food for consumption off premises. Food for takeout may
either be fully prepared in advance and packages when ordered by a customer, or it may be prepared when
ordered, takeout merely means that food leaves the premises where it is sold.
Some takeout establishments have no facilities for on-premises consumption they operate exclusively as
takeout.

Types of Foodservice arrangements

1. Table Service- serves take customers’ orders selected from menus or their equivalent, then deliver
to the customer seated at their tables.
 Forms of Service:
 American service- food is dished into individual plates and served to guests.
  Russian service- restaurant service in which the entrée, vegetables, and starches are served from
a platter into the diners plate by a waiter.
 French service - restaurant service in which one waiter takes the order, does the tableside cooking,
and brings the drinks and food. The secondary or back waiter serves bread and water, clears each
course, crumbs the table, and serves coffee.
 English service – restaurant service in which the main entrée in placed in front of the host a the
head of the table, who then carves and plates it, a serve places the plates in front of the diners
2. Counter Service – customer are served food across a level surface called counter. They may be
either seated at the counter or standing, and they may consume the food at the counter or at some
other location within the establishment.
3. Room Service – are situated away from a normal dining area, typically in a hotel room or hospital
room. Food is transported to the individual’s room and “served”
4. Self Service – customer select from an array of displayed items then carry the items with or without a
tray to some location in the establishment to consume them.
5. Takeout or Delivery Service – for delivery the customer places an order by telephone or fax, the
waits for the food to be delivered, for takeout, the customer collects food on premises and carries it out
before consuming it
Bar and Beverage Industry

History
According to the history books, people have enjoyed consuming alcohol for the thousands of years.
Ancient writings on clay tablets describe the use of wine and beer for religious ceremonies and rituals. Back
then, people fermented fruits juices into wine, honey into mead and grains into beer. In some parts of the
world, alcoholic beverages were considered safer to drink than water. Plus, they could store alcohol in
barrels, and it would still be safe to drink over long journeys.

Golden Age of Greece establishments known as phatnai served traders, envoys and government officials
from variety of regions. 
The early American settlers brought the tradition of the English pub over the Atlantic Ocean and invented
the American tavern.
In 1634, the first tavern opened in Boston and was called Cole’s.
In New Amsterdam (later New York), Gov. Willem Kieft grew tired of entertaining Dutch Colonial guests in
his own home, so he opened a tavern and lodge to accommodate them.

The total number of operating liquor licenses in restaurants and bars exceeds 225,000, and beer and wine
licenses double that amount.
The Competition: other Entertainment Options
In the 21st century, the bar/club industry is more challenging than ever. The climate of entertainment began
to change in the late 20th century.
 According to Michael O’Harro, board member of the Oxford,Mississippi-based National Bar & Restaurant
Management Association

BEVERAGES
Beverages are generally categorized into two main groups:
1. Alcoholic beverages- are drinks containing ethanol.
        A. Wine is the fermented juice of freshly gathered ripe grapes.
Classification of Wine
 Stillwines are those that do not continue to ferment after the wine is bottled.
 Sparkling wine are those in which the fermentation process continues after bottling. This produces
the carbon dioxide that gives sparkling wines their characteristic ‘ ’fizziness’’ Champagne is the best
known of the sparkling wines. 
  Fortified wines are still wines to which brandy has been added, thus increasing the alcoholic
content.
 Aromatic wines are fortified and flavored with herbs, roots, flowers, and barks. Aromatic wines are
also known as aperitifs, which generally are consumed before meals as digestive stimulants.
    
   B. Spirits or liquor is made from a liquid that has been fermented and distilled. Distilled drinks are made
from a fermented liquid that has been put through a distillation process.
  Whisky is made from a fermented mash of grain to which malt, in the form of barley is added.
  Brandy is distilled from wine in a fashion similar to that of other spirits.
 Tequila is a Mexican liquor distilled from the fermented juices obtained from the hearts of blue a
gave plants grown in the tequila region.
 Rum is a distilled spirit from fermented juice of sugarcane (light run) or molasses (dark rum).
 Gin is a spirit obtained by distillation from a fermented mash of neutral grains mainly flavored with
juniper berries and other botanicals.
 Vodka is a distilled spirit made from many sources, including barley, corn, wheat, rye, or potatoes.
 Beer  is a brewed and fermented beverage made from malted barley and other starchy cereals,
and flavored with hops. Beer is a generic term, embracing all  brewed malt beverages with a low
alcohol content, varying from 4 to 16 percent.
NON-ALCOHOLIC BEVERAGES
a. Coffee is a beverage consisting of an infusion of ground coffee beans.
b. Tea is a beverage made by sleeping boiling water the leaves of the tea plant, an evergreen shrub
Camellia sinensis, or a small tree native to Asia.
c. Carbonated soft drinks a non alcoholic, flavored, carbonated beverage, usually commercially
prepared and sold in bottles or cans.
d. Juices drinks produced by squeezing or crushing fruit.
e. Mineral Water a non alcoholic beverage that contains large amounts of dissolved minerals such as
calcium, sodium, magnesium, and iron. Most mineral water comes in plastic bottles.
TYPES OF BARS
 Neighborhood Bar
 Is still a version of the pub. They’re excellent meeting places for friends and business associates.
 Sports Bar
 Sports bar can be a specific version of the neighborhood bar, or they can take on a life as big as a club.
 Brewpub or Beer Bar
 In a brewpub, you can brew your own beer right on the premises. In beer bar, you can offer a large
selection of different types of beer, including microbrews produced elsewhere.
 Specialty Bar
 Concentrate on one type of libation, from wine to martinis, or theme, like cigar bars, are gaining popularity.
 Club
 Liked the neighborhood bar, clubs can take on a number of different personalities. A medium-sized club
might look like a neighborhood bar during the lunchtime hours, then spring to life with popular band at night.
 Restaurant and Hotel Bars
 Bar is often used as holding area to allow guest to enjoy a cocktail or aperitif before sitting down to dinner. 

Travel and Tourism Segment

History of Tourism

Travel and Tourism- Is the largest and fastest growing industry in the world.
Travel is the transportation of people on a trip or journey while Tourism is a service-based industry
comprising a number of tangible and intangible components. 
The tangible elements include:
  transport
 Food and beverage
 Tours
 Souvenirs
 Accommodation
The intangible elements involved:
 education
 Culture
 Adventure 
 Escape and relaxation

Early Tourism
Tourism- is derived from the Hebrew word torah which means studying, learning and searching.
 
Early Tourism has two forms;
1. Travel for Business
    The invention of money, writing and the wheel by the Sumerians facilitated travel and the exchange of
goods. The early Phoenicians toured the Mediterranean as traders. Both the Greeks and Romans were
well-known traders and as their empires expanded, travel became necessary.
2. Religious Travel
    Travel for religious reasons took the form of pilgrimages to places of worship. Pilgrimages were made to
fullfill a vow as in the case of illness or of great danger or as penance for sins.
    In the 14th century, St. James of Galicia beside Rome and Jerusalem was the foremost destination of
English Pilgrims.
    Beginning in 1388, English Pilgrims were required to obtain and carry permits, the forerunner of the
modern passport.

Tourism in the Medieval Period

    During the Medieval period the travel declined. After the declined of the Roman Empire, roads were not
maintained and they became unsafe. Thieves inflicted harm on those who dared to travel. No one during
this time traveled for pleasure. Crusaders and Pilgrims were the only ones who traveled.

Tourism during the Renaissance and Elizabethan Eras

    The travel for education became popular in 16 century and was introduced by the British. Under
Elizabeth I, young men seeking position in court were encourage to travel to the continent to widen their
education. In 1670, it was recognize that the education of a gentlemen should be completed by a "Grand
Tour" of the cultural center of the continent which lasted for three years. 
    As young man Sought intellectual improvement in the continent, the sick sought a remedy for their
illnesses in "spa". Travelers immerse themselves in the healing water. Soon, entertainment was added, 10
dozen of watering Places become a resort hotel.    

Tourism During the Industrial Revolution

The Industrial Revolution wrote brought Not only technological changes but also an essential social
change that made travel desirable as a recreational activity. The increase in productivity, regular
employment, and growing urbanization gave more people to motivation and opportunity to go on holiday.
So to escape from their responsibility and the crowded city environment, they traveled to the countryside or
seashore for their holidays.

Tourism in the 19th century

Two technological development in the early part of the 19th century had a great effect on the growth of
tourism.
1. Introduction of the Railway- The railroad created not only more business by providing reliable and cheap
transportation but also more competition as various private companies invested heavily in hotels, resorts
and entertainment facilities. Tourism was transformed from small business catering to the elite into the start
of the mass market, that is, travel by a large number of individuals.
2. Development of steam power- Steamers on the major rivers provided reliable and expensive
transportation that led to the popular day-trip cruises and the growth of costal resorts near large industrial
town.
    A watt steam engine. The steam engine that propelled the industrial revolution in Britain and the World.

In the later years of the 19th century, travel organizer emerges. The first and most famous of these
was Thomas Cook. His first excursion train trip was between Leicester and Loughborough in 1841 with 750
passengers at a round trip fare of one shilling.

Tourism in the 20th century

         At the beginning of the 20th century, pleasure traveled continued to expand, encourage by the
increasing wealth, curiosity and outgoing attitudes of the people as well as the increasing ease of such
movement.
    World War 1 brought about many changes which influence by the volume of Tourism. Early post -war
prosperity, coupled with large-scale migration boosted the demand for international travel. Interest in
foreign travel was further enhanced bay the first-hand experience of foreign countries. Posters and the
press, the cinema, radio and television widened knowledge and interest in travel.
    After World War II, rail travel declines with the introduction of the motor car. Motorized public road
transport and improved road conditions lead to the popularity of seaside tours.
    World War II also led to increased interest in travel. The War had introduced combatants not only to new
countries but to new continents, generating new friendships and an interest in different cultures. Another
outcome of war was the progress in aircraft technology. Air travel had become more comfortable, safer,
faster and cheaper in comparison with other forms of transport.
    Improvements in air transport not only encourage the growth of intercontinental travel in the 1960's and
1970's. After the post-War recovery years there was increase in private car ownership. Travelers switched
to the use of private cars and his change affected both coach and rail services