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Marriott-Hot Shoppes, Inc., 1966 Annual Report
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Marriott International, Inc.; Marriott Hot Shoppes. Marriott-Hot Shoppes, Inc., 1966 Annual Report - Image 8. 1966. Hospitality Industry Archives, Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston. University of Houston Digital Library. Web. November 18, 2019. https://digital.lib.uh.edu/collection/hiltonar/item/62/show/37.

Disclaimer: This is a general citation for reference purposes. Please consult the most recent edition of your style manual for the proper formatting of the type of source you are citing. If the date given in the citation does not match the date on the digital item, use the more accurate date below the digital item.

Marriott International, Inc.; Marriott Hot Shoppes. (1966). Marriott-Hot Shoppes, Inc., 1966 Annual Report - Image 8. Annual Reports from the Hospitality Industry Archives. Hospitality Industry Archives, Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston. Retrieved from https://digital.lib.uh.edu/collection/hiltonar/item/62/show/37

Disclaimer: This is a general citation for reference purposes. Please consult the most recent edition of your style manual for the proper formatting of the type of source you are citing. If the date given in the citation does not match the date on the digital item, use the more accurate date below the digital item.

Marriott International, Inc.; Marriott Hot Shoppes, Marriott-Hot Shoppes, Inc., 1966 Annual Report - Image 8, 1966, Annual Reports from the Hospitality Industry Archives, Hospitality Industry Archives, Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, accessed November 18, 2019, https://digital.lib.uh.edu/collection/hiltonar/item/62/show/37.

Disclaimer: This is a general citation for reference purposes. Please consult the most recent edition of your style manual for the proper formatting of the type of source you are citing. If the date given in the citation does not match the date on the digital item, use the more accurate date below the digital item.

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Compound Item Description
Title Marriott-Hot Shoppes, Inc., 1966 Annual Report
Creator (LCNAF)
  • Marriott International, Inc.
  • Marriott Hot Shoppes
Publisher Marriott International, Inc.; Marriott Hot Shoppes
Date 1966
Description Marriott-Hot Shoppes, Inc. Annual Report for the fiscal year ending on July 31, 1966.
Subject.Topical (LCSH)
  • Hospitality industry
  • Hotel management
  • Corporation reports
Subject.Name (LCNAF)
  • Marriott International, Inc.
  • Marriott Hot Shoppes
Genre (AAT)
  • annual reports
  • business records
Language English
Type (DCMI)
  • Text
  • Image
Original Item Location Marriott Hotels Collection
Digital Collection Annual Reports from the Hospitality Industry Archives
Digital Collection URL http://digital.lib.uh.edu/collection/hiltonar
Repository Hospitality Industry Archives, Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston
Repository URL http://www.uh.edu/hilton-college/About/hospitality-industry-archives
Use and Reproduction No Copyright - United States
File Name index.cpd
Item Description
Title Image 8
Format (IMT)
  • image/jpeg
File Name hiltonar_201609_037_008.jpg
Transcript Report On Operations The pace of economic activity in the nation today provides fertile ground for expansion in all phases of the food industry. The demand of the public for increasing leisure facilities has a direct correlation with the growth of our company. People find more time to dine out and are more discriminating in their choice of restaurants. The forty-one Hot Shoppes Service Restaurants in seven states and the District of Columbia, met these demands by following the long standing policy of quality food for the whole family at moderate prices. The 385 different food items served each day were de veloped to appeal to all tastes, but knowing that growth depends on meeting changing demands, constant research and development of new items is carried on in Hot Shoppes Test Kitchen. New techniques of automation are incorporated wherever possible, and the most modern equipment is provided for all kitchens. In keeping with this program, microwave ovens were added to all curb service restaurants this year. These ovens provide fast service and hot food by enabling the restaurants to prepare food to order in 20 seconds. Another new concept instituted this year is the prototype 150-seat service restaurant. Requiring less space than previous building designs, these restaurants are ideal for shopping centers with limited site area. BELOW- Rendering of the new 250-seat prototype service restaurant with Pantry House RIGHT- Interior of the new service restaurants recently opened in suburban Washington, D.C.