Discuss the below:
Q: Depict the main obstacles that exist when motivating lower-level employees, such as the housekeeping staff of a hotel. Give specific examples. How does this differ from motivating professionals such as the head chef?
Walker, J. R. (2006). 2010. Introduction to hospitality (Custom Edition ed., pp. 594-595). Upper Saddle River, N.J.: Pearson Prentice Hall.