Part 2 Lodging.
They are not all known by the same name: throughout time, inns, taverns, coaching inns, public houses, hotels, motels, resorts, lodges, and conference centers have offered travellers places to stay. They do not offer the same services: The Holiday Inn in Ft. Meyers, Florida, nightly provides milk and cookies for its guests; the Anderson House in Rochester, Minnesota, provides a cat (complete with food and litter box) for the night. They certainly do not have the same ambiance: Haute-country decor, lush gardens, and eighteenth-century cobblestone streets provide the serenity of a bygone era at the Chewton Glen Hotel in Chewton, England; the Club Sonoma in San Francisco operates as a hotel version of Fantasy Island, creating for its guests adventures of their own choosing. They are not even built for the same reasons: The Trapp Family Lodge in Stowe, Vermont, provides activities and accommodations for skiers in the winter and music groups in the summer; the Sheraton New Orleans Hotel and Towers provides meeting rooms and accommodations for convention groups.
Each has its own identity, operating style, goals, and loyal following. But from eastern hemisphere to western, from luxury to budget, there is one thing they all have in common--extending the spirit of hospitality to overnight guests.
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|Author:||Chon, Kye-Sung, "Kaye"; Sparrowe, Raymond T.|
|Publication:||Welcome to Hospitality, An Introduction, 2nd ed.|
|Article Type:||Brief article|
|Date:||Jan 1, 2000|
|Previous Article:||3 Global issues and hospitality.|
|Next Article:||4 Dynamics of the lodging industry.|