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:

***** Books.


***** Psaltis' book The Seasoning ***** a ***** is a memoir *****nd 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-ye*****r-old boy carrying heavy bags of potatoes in his gr*****father's d*****er, Psaltis early on learned the importance of value, good service, and the frantic pace ***** the restaurant industry. Also ***** had ambitions to become a great chef, ***** possessed a passionate interest in food. He has worked in many *****s, from diners ***** the finest establishments in his career.

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

***** went on ***** work for Ducasse in New York, as a grunt *****er in Ala***** ***** New York, and then head chef of Mix. ***** remained impressed by Duc*****se's attention 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 for everything went wrong, whether it ***** ***** fault or not.

Psaltis also worked at Bouely Bakery, which was similarly run in a very precise and ***** fashion. He said he was frustrated at times th***** he could not be a chef, but felt more like just a cook, because e***************g ***** so precisely regimented to make things efficient ***** to keep down costs. *****n Psaltis describes his experiences working at the esteemed French Laundry under ***** hand of Thomas Keller as a dream job gone horribly wrong, ***** 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 ***** ***** to make a restaurant kitchen ***** as smoothly as clockwork

Position Statement

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