French cooking was introduced in the 20th century by Georges Auguste Escoffier (1846–1935). He was a genius at organisation. He worked out how to run large restaurants, as in a big hotel or a palace: how the staff should be organised; how the menu was prepared. He had methods for everything. Escoffier managed the restaurants and cuisine at the Savoy Hotel and Carlton Hotel in London, the Hôtel Ritz Paris, and some of the greatest cruise ships of the day.