This introduction to the Dossier regarding the history of labour and labour relations in hotels and restaurants, presents a state-of-the-art survey of the history of occupational identities, remuneration, work conditions, training, recruitment and migration of cooks, waiters and other culinary workers, before the mass development of dining out, travel and tourism in the post-Second World War period.
|Number of pages||23|
|Journal||Food & History|
|Publication status||Published - 2013|
- occupational identities
- work conditions