Fifth International Conference on Tourism & Leisure Studies

Abstract

The grand hotels of London struggled to keep their doors open in World War Two. With many men drafted into the armed services, they had lost their core labour force and their primary customer base. Travel and tourism were curtailed, which meant that a large sum of regular revenue was lost. Their central location in the capital made them a target for air raids, which also cost them more than money. Import restrictions and rationing posed a threat to their restaurants’ reputation as sites for luxury food consumption. However, exemplary customer service remained their priority, no matter the losses. This study explores the operations of London’s luxury hotels in World War Two, placing a special focus on the leisure pursuits of the guests that they hosted. With locations such as the Berkeley, the Dorchester, Grosvenor House, and the Savoy offering extravagances from cabaret, to caviar and cocktails, there is evidence of profligacy in the face of austerity. Government intervention to curb the waste of resources, such as capping hotel diners at five shillings and limiting meals to three courses, is evaluated, as will the social power relations that are observable in the hotels.