Behind the Kitchen Door /

Mostrar otras versiones (2)

Uncovers the inequities of restaurant labor in the United States, from low wages and poor employee benefits to sexual harassment, unsafe working conditions, and the hypocrisy of ethical, free-trade restaurants.

Detalles Bibliográficos
Autor principal: Jayaraman, Sarumathi, 1975- (Autor)
Otros Autores: Schlosser, Eric
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Ithaca : ILR Press, 2013.
Colección:Book collections on Project MUSE.
Temas:
Restaurants > Employees.
Food service employees.
BUSINESS & ECONOMICS > Labor.
POLITICAL SCIENCE > Labor & Industrial Relations.
Restaurants > États-Unis > Personnel.
Services alimentaires > États-Unis > Personnel.
Restaurants > United States > Employees.
Food service employees > United States.
United States.
Electronic books.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • The hands on your plate
  • Real sustainability, please
  • Serving while sick
  • $2.13 : the tipping point
  • Race in the kitchen
  • Women waiting on equality
  • Recipes for change.

Ejemplares similares