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:

Broadway Books.

Synthesis

Doug 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 and also ***** difficulties of working in the restaurant industry. Even as a ten-year-old boy carrying heavy bags ***** potatoes in his gr*****father's diner, Psaltis early on learned the importance of value, good service, and the frantic pace ***** 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 of types of foods, to understand the complexities ***** different flavor palates, and above all that people in ***** hospitality industry must go abroad at some point ***** sample how different cuisines and restaurants function around the world. To fur*****r his own education, he worked in the French kitchen of Alain Ducasse, located in the palatial Hotel de Paris, which he describes as a place that ***** seamlessly, w*****re *****one was in constant motion, but never rushed because *****y all know their assigned tasks, ***** runners to cooks.

***** went on ***** work ***** Ducasse in ***** York, as a grunt *****er in Alain ***** New York, and then head chef of Mix. He 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 ***** everything went wrong, w*****ther it ***** ***** 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 *****, but felt more like just a cook, *****cause e*****thing ***** so precisely regimented to 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 ********** horribly *****, because of the disorganization in setting up a new system at the restaurant. This experience w***** very different from his earlier *****ork at restaurants ***** had more standardized procedures already in place, but helped him appreciate the need to make a restaurant k*****chen work 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 the fact that people starting out in ***** hospitality ***** should forego hav*****g a family until they have established themselves, ***** words have their weight in long-term experience. He also ***** insight into how different 'kitchens' are run and the ***** for organization, c*****fully regimented

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