Henri was employed as an executive chef at an exclusive restaurant for many years. He was internationally famous for many of his gourmet dishes, and was the author of several books on gourmet cooking. A small chain of exclusive hotels wished to incorporate gourmet restaurant facilities in each hotel as an added incentive for executives and wealthy clientele to patronize its establishments. Henri was approached by the President of the hotel chain and offered the opportunity to manage the gourmet restaurant facilities throughout the chain, and to assume responsibility for all aspects of the operation. Henri accepted the position, and proceeded to set up the restaurants at each hotel, to hire and train the new staff, and to plan all menus and food management. The restaurants proved to be a great success initially, and for several years proved to be a significant contributor to the profits of the hotel chain. A downturn of the economy, unfortunately, affected the hotel industry generally, and the small chain in particular. In an effort to economize, the President approached Henri with a request to reduce the costs of operation of the gourmet restaurants through staff reductions, and the use of lower cost food ingredients. Henri refused, and in the heated discussion that followed, Henri was terminated for insubordination. Henri then instituted legal proceedings against the hotel chain, claiming wrongful dismissal. Outline the positions of each of the parties in this case. How might the court consider these arguments? Render a decision.