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

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Motivational Theory in Hospitality Management

Critical 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 ********** an insider's account of working in almost every type ***** restaurant kitchen imag*****able. It details the joys and also the 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 the frantic pace of the ***** industry. Also ***** had ambiti*****s to become a great chef, and possessed a passionate interest in food. He has worked in many restaurants, from diners ***** the finest establishments in his career.

Although the book is a chronological memoir, Psalt***** 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 the hospitality industry must go abroad at some point to sample how different cuisines ***** restaurants function around the world. To fur*****r his own educ*****ion, he worked in the French kitchen ***** Alain Duc*****se, located in the palatial Hotel de Paris, which he describes as a place that ***** seamlessly, w*****re *****one was in constant motion, but never rushed because they all know their assigned tasks, from runners to cooks.

***** went on to work ***** Ducasse in New York, as a grunt worker in ***** ***** ***** 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 for everything went wrong, whether it was his fault or not.

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

Position Statement

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


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