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.


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 ***** also ***** difficulties ***** working in the restaurant *****dustry. Even as a ten-year-old boy carrying heavy bags of potatoes in his grandfather's d*****er, Psaltis early on learned the importance ***** value, good service, and ***** 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 to 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 ***** need ***** 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 sample how different cuisines ***** restaurants function around the world. To fur*****r his own educ*****ion, he ***** in the French ***** ***** Alain Duc*****se, located in the palatial Hotel de Paris, which he describes as a place that worked seamlessly, w*****re everyone was in constant motion, but never rushed because they ***** know their assigned tasks, from runners to cooks.

********** went on ***** work ***** Ducasse in New York, as a grunt worker in ***** ***** New York, and then head chef of Mix. He remained impressed by Ducasse'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 ***** 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 that he could not be a chef, ***** felt more like just a cook, *****cause ***** ***** so precisely regimented to make things efficient and to keep down costs. Then Psaltis describes his experiences working at the esteemed French Laundry under ***** h***** of Thomas Keller as a dream job ********** horribly wrong, because of the disorganization in setting up a new system at the restaurant. T***** experience w***** very different ***** his earlier work at restaurants that had more standardized procedures already in place, but helped him appreciate the ***** to make a restaurant k*****chen ***** as smoothly as clockwork

Position Statement

Psaltis views ***** work almost as a calling, and even if the reader disagrees with some of his assertions, such as the fact that ***** starting out in the hospitality ***** should forego hav*****g a family until ***** have established themselves, ***** 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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