Forked : a new standard for American dining
Saru Jayaraman
| Year of publication: |
[2016] ; First edition
|
|---|---|
| Authors: | Jayaraman, Sarumathi |
| Publisher: |
New York, NY, United States of America : Oxford University Press |
| Subject: | Tourismusberufe | Tourism employees | Ernährungsberufe | Food processing occupations | Arbeitsbedingungen | Working conditions | Trinkgeld | Tipping behaviour | Mindestlohn | Minimum wage | Lohn | Wages | Gastronomie | Restaurant industry | Management | Wirtschaftsethik | Economic ethics | USA | United States | Gastgewerbe | Unternehmensethik | Diskriminierung |
| Description of contents: | Table of Contents [gbv.de] |
| Extent: | x, 235 Seiten Illustrationen 22 cm |
|---|---|
| Type of publication: | Book / Working Paper |
| Language: | English |
| Notes: | Includes bibliographical references and index |
| ISBN: | 978-0-19-938047-3 |
| Classification: | Wirtschaftliche Faktoren |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10011445106