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


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Motivational Theory in Hospitality Management

Critical Book Review: ***** Industry

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

Broadway Books.

Synthesis

***** Psaltis' book The Seasoning of a ***** is a memoir ********** an insider's account of working in almost every type ***** restaurant kitchen imaginable. It details the joys and also ***** difficulties of working in the restaurant *****dustry. Even as a ten-year-old boy carrying heavy bags of potatoes in his grandfather's diner, Psaltis early on learned the importance ***** value, good service, and ***** frantic pace of the ***** industry. Also ***** had ambiti*****s to become a great chef, ***** possessed a passionate interest in food. He has worked in many restaurants, from diners to the finest establishments in his career.

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

Psaltis went on to work ***** Ducasse in New York, as a grunt *****er in Ala***** Ducasse New York, ***** then head chef of Mix. ***** remained impressed by *****'s attention to detail and rigid chain of command, in the traditional French manner. When Psaltis ran a st*****tion for Ducasse, he ***** to accept responsibility ***** everyth*****g went wrong, w*****ther it was his fault or not.

***** also ***** 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 *****, but felt m*****e like just a cook, bec*****use e*****thing was so precisely regimented to make things efficient ***** to keep down costs. *****n Psaltis describes his experiences working at the esteemed French Laundry under ***** hand of Thomas Keller as a dream job *****ne horribly *****, because of the disorganization in setting up a new system *****t the restaurant. This experience ***** very ***** from his earlier work at restaurants that had more standardized procedures already in *****, but helped him appreciate ***** need to make a restaurant kitchen ***** ***** smoothly as clockwork

Position Statement

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

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