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 ***** is a memoir *****nd 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 industry. Even as a ten-ye*****r-old boy carrying heavy bags of potatoes in his gr*****father's d*****er, Psaltis early on learned the importance ***** value, good service, and ***** frantic pace of the ***** industry. Also Psaltis had ambitions to become a gre*****t chef, ***** 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 *****s and restaurateurs, such as the need to sample a wide variety ***** types of 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 ***** how different cuisines and restaurants function around ***** world. To further his own educ*****ion, he ***** in the French kitchen of Alain Duc*****se, located in the palatial Hotel de Paris, which he describes as a place that worked seamlessly, w*****re *****one was in constant motion, but never rushed because *****y ***** know their assigned tasks, ***** runners to cooks.

********** went on to work for Ducasse in New York, as a grunt worker in ***** ***** New York, and then head chef of Mix. He rema*****ed impressed by Duc*****se's attention 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 everyth*****g went wrong, w*****ther it ***** ***** fault or not.

***** also ***** 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 chef, ***** felt m*****e like just a cook, because everything ***** 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 at the restaurant. T***** experience was very different from his earlier work at restaurants that had more standardized procedures already in place, but helped him appreciate ***** need to make a restaurant k*****chen work as smoothly as clock*****

Position Statement

***** views his work almost as a calling, and even if the reader disagrees with some ***** his assertions, such as the fact that ***** starting out in the hospitality ***** should forego hav*****g 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, carefully regimented

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