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| Title | Hilton Hotels, 1955 Annual Report |
| Creator (LCNAF) |
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| Publisher | Hilton Hotels Corporation |
| Date | 1955 |
| Description | Hilton Hotels Annual Report for calendar year 1955. |
| Subject.Topical (LCSH) |
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| Subject.Name (LCNAF) |
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| Genre (AAT) |
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| Language | English |
| Type (DCMI) |
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| Original Item Location | Conrad N. Hilton Papers |
| 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 |
| Title | Image 13 |
| Format (IMT) |
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| File Name | hiltonar_201609_008_013.jpg |
| Transcript | tious air-conditioning program, your Corporation last year completed the full scale renovation of the Deshler Hilton in Columbus, Ohio. In a two-year program all 881 rooms were completely remodeled, 320 of them were air-conditioned and a new coffee shop was added in the lower lobby. The Skyroom Supper Club, one of the finest facilities of its kind, was constructed, the Madrid Cocktail Lounge was redesigned and the Victorian Room and four meeting rooms were redecorated. At The Conrad Hilton Hotel in Chicago, the lobby coffee shop was expanded and plans were drawn to construct roof garden suites of unrivaled luxury. This project will fill a long felt need for a Presidential Suite in the Chicago area. As part of its program for providing only the best for its patrons, the Corporation last year at the Buffalo Statler completed a new supper club to replace the older Terrace Room. The Rendezvous, as the new facility is called, has, since its opening on September 30th, proved extremely popular as a dining and dancing spot. At the Hotel New Yorker, the old Manhattan Room was remodeled and renamed The Golden Thread. Opened as a supper club in September, it proved an immediate success. Also completed last year was the New Yorker Coffee Shop as well as an escalator to serve it. Formerly inconvenient because of the long flight of stairs necessary to reach it, the new Coffee Shop and its escalator have been well received. The success of these and other new improved eating facilities at the New Yorker have helped to improve operating results of the hotel. In the operation of any hotel, better utilization of existing space is a continuing challenge to alert and successful hotel management. Last year, at the New York Statler for example, 38,000 square feet of floor space, formerly used for storing linen, help's quarters and other non-revenue producing purposes, was remodeled and rented to The Equitable Life Assurance Society of the United States. Similarly, at the Boston Statler, former storage space was converted and rented to a book publisher. A private function and exhibition room at the Buffalo Statler has been turned into office space and is being rented on favorable terms. A new exhibition hall with more modern facilities was created at this hotel from space previously yielding very little revenue. Hilcron To simplify and expedite reservations throughout the Hilton system, a new cen- Occupancy ioo% 90 1950 1951 1952 1953 1954 1955 ■i Hilton Hotels Industry 11 |