Essay - Motivational Theory in Hospitality Management Critical Book Review: Hospitality Industry...

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Motivational Theory in Hospitality Management

***** Book Review: Hospitality Industry

Psaltis, Doug. (2005). The Seasoning of a Chef. With Michael Psaltis. New York:

***** Books.


***** Psaltis' book ***** Seasoning ***** a Chef is a memoir and an insider's account of working in almost every type of restaurant kitchen imag*****able. It details the joys and also ***** difficulties of working in the restaurant *****dustry. Even as a ten-ye*****r-old boy carrying heavy bags of potatoes in his grandfather's d*****er, Psaltis early on learned the importance of value, good service, and ***** frantic pace ***** the restaurant industry. Also Psaltis had ambitions to become a gre*****t chef, and possessed a passionate interest in food. He has worked ***** many *****s, from diners ***** the finest establishments in his career.

Although the book is a chronological memoir, Psaltis also provides advice for budd*****g chefs and restaurateurs, such as the need to sample a wide variety of types ***** foods, to understand the complexities of different flavor palates, and above all that people in ***** hospitality industry must go abroad at some point ***** sample how different cuisines ***** restaurants function around the world. To further his own educ*****ion, he worked in the French kitchen ***** Alain Ducasse, located in the palatial Hotel de Paris, which he describes as a place that ***** seamlessly, w*****re everyone w***** in constant motion, but never rushed because they ***** kno***** their assigned tasks, ***** runners to cooks.

***** went on to work ***** Ducasse in ***** York, as a grunt *****er in ***** ***** New York, and then head chef of Mix. ***** remained impressed by Duc*****se's attenti***** to detail and rigid chain of command, in the traditional French manner. When Psaltis ran a station for Ducasse, he had to accept responsibility ***** everything went wrong, whether it was his fault or not.

***** also worked at Bouely Bakery, which was similarly run in a very precise and ***** fashion. He said he was frustrated at times th***** he could not be a chef, ***** felt more like just a cook, because ***** was so precisely regimented ***** make *****ings efficient ***** to keep down costs. Then Psaltis describes ***** experiences working at the esteemed French Laundry under ***** hand of Thomas Keller as a dream job *****ne horribly wrong, ***** of the disorganization in setting up a new system at the restaurant. This experience ***** ***** ***** from his earlier work at restaurants that had more standardized procedures already in *****, but helped him appreciate the ***** to make a restaurant ***** ***** ***** smoothly as clockwork

Pos*****ion Statement

Psaltis views his work almost as a calling, and even if the reader disagrees with some of his *****sertions, such as the fact that people starting out in the hospitality ***** should forego having a family until ***** have established themselves, his words have their weight in long-term experience. He also ***** insight into how different 'kitchens' are run and the need for organization, carefully regimented


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