Behind the Kitchen Door /

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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.

Détails bibliographiques
Auteur principal: Jayaraman, Sarumathi, 1975- (Auteur)
Autres auteurs: Schlosser, Eric
Format: Électronique eBook
Langue:Inglés
Publié: Ithaca : ILR Press, 2013.
Collection:Book collections on Project MUSE.
Sujets:
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.
Accès en ligne:Texto completo
Table des matières:
  • 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.

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