Essay - Motivational Theory in Hospitality Management Critical Book Review: Hospitality Industry...

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Motivational Theory in Hospitality Management

***** Book Review: ***** Industry

Psaltis, Doug. (2005). The Seasoning of a Chef. With Michael Psaltis. New York:

***** Books.


***** Psaltis' book ***** Seasoning ***** a ***** is a memoir and an insider's account of working in almost every type ***** restaurant kitchen imag*****able. It details the joys ***** also the difficulties of working in the restaurant industry. Even as a ten-ye*****r-old boy carrying heavy bags ***** potatoes in his grandfather's d*****er, Psaltis early on learned the importance of value, good service, and ***** frantic pace ***** the restaurant industry. Also ***** had ambiti*****s to become a great chef, ***** possessed a passionate interest in food. He has worked ***** many *****s, from diners to 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 ***** sample a wide variety of 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 ***** sample how different cuisines and restaurants function around the world. To further his own educ*****ion, he worked in the French ***** of Alain Ducasse, located in ***** palatial Hotel de Paris, which he describes as a place that ***** seamlessly, w*****re *****one w***** in constant motion, but never rushed because they ***** know their assigned tasks, ***** runners to cooks.

***** went on to work for Ducasse in New York, as a grunt worker in ***** Ducasse New York, and then head chef of Mix. ***** rema*****ed impressed by *****'s attenti***** 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 was ***** fault or not.

***** also worked 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, but felt more like just a cook, bec*****use e*****thing ***** so precisely regimented to make things efficient and to keep down costs. Then Psaltis describes his experiences working at the esteemed French Laundry under the hand ***** Thomas Keller as a dream job *****ne horribly wrong, because of the disorganization in setting up a new system at the restaurant. This experience w***** very different from his earlier work at restaurants that had more standardized procedures already in *****, but helped him appreciate the need 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 ***** his *****sertions, such as ***** fact that ***** starting out in the hospitality ***** should forego having a family until ***** have established themselves, his 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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