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.


***** Psaltis' book ***** Seasoning of a ***** is a memoir and an insider's account of working in almost every type ***** restaurant kitchen imaginable. It details the joys and also the difficulties of working in ***** restaurant *****dustry. Even as a ten-year-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 ambiti*****s to become a great 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, Psaltis also provides advice for budding *****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 sample how different cuisines ***** restaurants function around the world. To fur*****r his own educ*****ion, he ***** in the French ***** of Alain Ducasse, located in the palatial Hotel de Paris, which he describes as a place that worked seamlessly, where *****one w***** in constant motion, but never rushed because they all kno***** their assigned tasks, ***** runners to cooks.

***** went on ***** work for Ducasse in ***** York, as a grunt worker in Ala***** Ducasse New York, and then head chef of Mix. ***** remained 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 ***** 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 rigid fashion. He said he was frustrated at times that he could not be a chef, ***** felt more like just a cook, bec*****use everything was so precisely regimented ***** make things efficient and to keep down costs. Then Psaltis describes ***** experiences working at the esteemed French Laundry under ***** h***** of T*****omas Keller as a dream job ********** horribly wrong, because of the disorganization in setting up a new system *****t the restaurant. This experience w***** very different from his earlier work at restaurants ***** 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 his work almost as a calling, and even if the reader disagrees with some of his *****sertions, such as ***** fact that ***** starting out in the hospitality *****dustry should forego having a family until they have established themselves, ***** words have their weight in long-term experience. He also ***** insight into how ***** 'kitchens' are run and the need for organization, c*****fully regimented


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