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.


Doug Psaltis' book ***** 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 industry. Even as a ten-ye*****r-old boy carrying heavy bags ***** potatoes in his gr*****father's d*****er, Psaltis early on learned the importance of value, good service, and ***** frantic pace of the restaurant 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 to the finest establishments in his career.

Although the book is a chronological memoir, Psaltis also provides advice for budding ********** and restaurateurs, such as ***** need to sample a wide variety of types ***** 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 ***** restaurants function around the world. To further his own educ*****ion, he worked in the French ***** ***** Alain Duc*****se, located in ***** palatial Hotel de Paris, which he describes as a place that ***** seamlessly, where *****one w***** in constant motion, but never rushed because they ***** know their assigned tasks, from runners to cooks.

***** went on ***** work for Ducasse in ***** York, as a grunt *****er in Ala***** ***** 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 station for Ducasse, he ***** to accept responsibility for everything went wrong, w*****ther it was ***** fault or not.

***** also w*****ked 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 *****, but felt more like just a cook, bec*****use everything was so precisely regimented ***** make things efficient ***** 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 *****, because of the disorganization in setting up a new system at the restaurant. This experience w***** very ***** from his earlier work at restaurants ***** had more standardized procedures already in place, but helped him appreciate ***** need 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 ***** 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 provides insight into how different 'kitchens' are run and the ***** for organization, c*****fully regimented


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