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:

Broadway Books.


Doug Psaltis' book ***** Seasoning of a ***** is a memoir and an insider's account of working in almost every type of restaurant kitchen imaginable. It details the joys and also ***** difficulties ***** working in the restaurant *****dustry. Even as a ten-ye*****r-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 restaurant industry. Also Psaltis had ambiti*****s to become a gre*****t chef, ***** possessed a passionate interest in food. He has worked ***** many restaurants, from diners ***** the finest establishments in his career.

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

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

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

Position Statement

Psaltis views ***** work almost as a calling, and even if the reader disagrees with some ***** his *****sertions, such as ***** fact that ***** 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, carefully regimented


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