Forked :: a new standard for American dining /
"A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't t...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY :
Oxford University Press,
2016.
|
| Ausgabe: | First edition. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Provided by publisher. |
| Beschreibung: | 1 online resource (x, 235 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780199380480 0199380481 |
Internformat
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ZDB-4-EBU-ocn932199154 | ||
| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
| 007 | cr mn||||||||| | ||
| 008 | 151215t20162016nyua ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d YDXCP |d IDEBK |d CDX |d EBLCP |d OSU |d DEBSZ |d IDB |d WAU |d UAB |d NAM |d VGM |d COO |d OCLCQ |d MERUC |d OCLCQ |d RRP |d U3W |d UUM |d WRM |d OCLCF |d BNG |d INT |d OCLCQ |d WYU |d YOU |d OCLCQ |d UKAHL |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO |d OCLCL |d OCLCQ |d BCC |d OCLCQ |d ELBRO |d OCLCQ | ||
| 019 | |a 935259012 |a 981822033 |a 985262041 |a 992904378 |a 1000182327 |a 1004911232 |a 1034929510 |a 1058683246 | ||
| 020 | |a 9780199380480 |q (electronic bk.) | ||
| 020 | |a 0199380481 |q (electronic bk.) | ||
| 020 | |z 9780199380473 |q (hardcover) | ||
| 020 | |z 0199380473 |q (hardcover) | ||
| 035 | |a (OCoLC)932199154 |z (OCoLC)935259012 |z (OCoLC)981822033 |z (OCoLC)985262041 |z (OCoLC)992904378 |z (OCoLC)1000182327 |z (OCoLC)1004911232 |z (OCoLC)1034929510 |z (OCoLC)1058683246 | ||
| 037 | |a 4310796 |b Proquest Ebook Central | ||
| 043 | |a n-us--- | ||
| 050 | 4 | |a HD8039.F72 |b U564 2016eb | |
| 072 | 7 | |a BUS |x 038000 |2 bisacsh | |
| 072 | 7 | |a POL |x 013000 |2 bisacsh | |
| 082 | 7 | |a 331.2/816479573 |2 23 | |
| 049 | |a MAIN | ||
| 100 | 1 | |a Jayaraman, Sarumathi, |d 1975- |e author. |1 https://id.oclc.org/worldcat/entity/E39PBJmXDrrq7jPGYbTC3dtFrq |0 http://id.loc.gov/authorities/names/n2004154164 | |
| 245 | 1 | 0 | |a Forked : |b a new standard for American dining / |c Saru Jayaraman. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York, NY : |b Oxford University Press, |c 2016. | |
| 264 | 4 | |c ©2016 | |
| 300 | |a 1 online resource (x, 235 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction: Why we are forked -- Casual and family-style restaurants: tipped over the edge. The Olive Garden ; Vimala's Curryblossom Café -- Fine dining: the great service divide. Craft ; The Capital Grille -- Mexican food: climbing the ladder. Taco Bell ; Chipotle -- Burgers, bills, and no benefits. McDonald's ; In-N-Out Burger -- A tale of two sandwiches. Subway ; Zingerman's -- The coffee café: a place for debate? Starbucks ; Manifesto Café -- Diners: change is possible. Denny's ; Florida Avenue Grill -- Conclusion: The road from here. | |
| 520 | |a "A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Provided by publisher. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Restaurants |z United States |x Employees. | |
| 650 | 0 | |a Food service employees |z United States. | |
| 650 | 0 | |a Restaurants |x Moral and ethical aspects |z United States. | |
| 650 | 0 | |a Restaurant management |x Moral and ethical aspects |z United States. | |
| 650 | 0 | |a Minimum wage |z United States. | |
| 650 | 0 | |a Discrimination in employment |z United States. |0 http://id.loc.gov/authorities/subjects/sh85038390 | |
| 650 | 6 | |a Restaurants |z États-Unis |x Personnel. | |
| 650 | 6 | |a Services alimentaires |z États-Unis |x Personnel. | |
| 650 | 6 | |a Restaurants |x Aspect moral |z États-Unis. | |
| 650 | 6 | |a Restaurants |x Gestion |x Aspect moral |z États-Unis. | |
| 650 | 6 | |a Salaires minimums |z États-Unis. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Labor. |2 bisacsh | |
| 650 | 7 | |a POLITICAL SCIENCE |x Labor & Industrial Relations. |2 bisacsh | |
| 650 | 7 | |a Discrimination in employment |2 fast | |
| 650 | 7 | |a Food service employees |2 fast | |
| 650 | 7 | |a Minimum wage |2 fast | |
| 650 | 7 | |a Restaurants |x Employees |2 fast | |
| 651 | 7 | |a United States |2 fast |1 https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq | |
| 758 | |i has work: |a Forked (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGRRq8rWpD4m7gBMVpHDdP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Jayaraman, Sarumathi, 1975- |t Forked. |d New York, NY : Oxford University Press, [2016] |z 9780199380473 |w (DLC) 2015033657 |w (OCoLC)931226651 |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBU |q FWS_PDA_EBU |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1109704 |3 Volltext |
| 938 | |a eLibro |b ELBO |n ELB164946 | ||
| 938 | |a Askews and Holts Library Services |b ASKH |n AH29942880 | ||
| 938 | |a Coutts Information Services |b COUT |n 33381009 | ||
| 938 | |a EBL - Ebook Library |b EBLB |n EBL4310796 | ||
| 938 | |a EBSCOhost |b EBSC |n 1109704 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n cis33381009 | ||
| 938 | |a YBP Library Services |b YANK |n 12753146 | ||
| 994 | |a 92 |b GEBAY | ||
| 912 | |a ZDB-4-EBU | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBU-ocn932199154 |
|---|---|
| _version_ | 1816796921036013568 |
| adam_text | |
| any_adam_object | |
| author | Jayaraman, Sarumathi, 1975- |
| author_GND | http://id.loc.gov/authorities/names/n2004154164 |
| author_facet | Jayaraman, Sarumathi, 1975- |
| author_role | aut |
| author_sort | Jayaraman, Sarumathi, 1975- |
| author_variant | s j sj |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | H - Social Science |
| callnumber-label | HD8039 |
| callnumber-raw | HD8039.F72 U564 2016eb |
| callnumber-search | HD8039.F72 U564 2016eb |
| callnumber-sort | HD 48039 F72 U564 42016EB |
| callnumber-subject | HD - Industries, Land Use, Labor |
| collection | ZDB-4-EBU |
| contents | Introduction: Why we are forked -- Casual and family-style restaurants: tipped over the edge. The Olive Garden ; Vimala's Curryblossom Café -- Fine dining: the great service divide. Craft ; The Capital Grille -- Mexican food: climbing the ladder. Taco Bell ; Chipotle -- Burgers, bills, and no benefits. McDonald's ; In-N-Out Burger -- A tale of two sandwiches. Subway ; Zingerman's -- The coffee café: a place for debate? Starbucks ; Manifesto Café -- Diners: change is possible. Denny's ; Florida Avenue Grill -- Conclusion: The road from here. |
| ctrlnum | (OCoLC)932199154 |
| dewey-full | 331.2/816479573 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 331 - Labor economics |
| dewey-raw | 331.2/816479573 |
| dewey-search | 331.2/816479573 |
| dewey-sort | 3331.2 9816479573 |
| dewey-tens | 330 - Economics |
| discipline | Wirtschaftswissenschaften |
| edition | First edition. |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>05380cam a2200769 i 4500</leader><controlfield tag="001">ZDB-4-EBU-ocn932199154</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20241004212047.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr mn|||||||||</controlfield><controlfield tag="008">151215t20162016nyua ob 001 0 eng d</controlfield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">N$T</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="e">pn</subfield><subfield code="c">N$T</subfield><subfield code="d">YDXCP</subfield><subfield code="d">IDEBK</subfield><subfield code="d">CDX</subfield><subfield code="d">EBLCP</subfield><subfield code="d">OSU</subfield><subfield code="d">DEBSZ</subfield><subfield code="d">IDB</subfield><subfield code="d">WAU</subfield><subfield code="d">UAB</subfield><subfield code="d">NAM</subfield><subfield code="d">VGM</subfield><subfield code="d">COO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">MERUC</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">RRP</subfield><subfield code="d">U3W</subfield><subfield code="d">UUM</subfield><subfield code="d">WRM</subfield><subfield code="d">OCLCF</subfield><subfield code="d">BNG</subfield><subfield code="d">INT</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">WYU</subfield><subfield code="d">YOU</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">UKAHL</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCL</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">BCC</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">ELBRO</subfield><subfield code="d">OCLCQ</subfield></datafield><datafield tag="019" ind1=" " ind2=" "><subfield code="a">935259012</subfield><subfield code="a">981822033</subfield><subfield code="a">985262041</subfield><subfield code="a">992904378</subfield><subfield code="a">1000182327</subfield><subfield code="a">1004911232</subfield><subfield code="a">1034929510</subfield><subfield code="a">1058683246</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780199380480</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0199380481</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9780199380473</subfield><subfield code="q">(hardcover)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">0199380473</subfield><subfield code="q">(hardcover)</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)932199154</subfield><subfield code="z">(OCoLC)935259012</subfield><subfield code="z">(OCoLC)981822033</subfield><subfield code="z">(OCoLC)985262041</subfield><subfield code="z">(OCoLC)992904378</subfield><subfield code="z">(OCoLC)1000182327</subfield><subfield code="z">(OCoLC)1004911232</subfield><subfield code="z">(OCoLC)1034929510</subfield><subfield code="z">(OCoLC)1058683246</subfield></datafield><datafield tag="037" ind1=" " ind2=" "><subfield code="a">4310796</subfield><subfield code="b">Proquest Ebook Central</subfield></datafield><datafield tag="043" ind1=" " ind2=" "><subfield code="a">n-us---</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">HD8039.F72</subfield><subfield code="b">U564 2016eb</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">BUS</subfield><subfield code="x">038000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">POL</subfield><subfield code="x">013000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">331.2/816479573</subfield><subfield code="2">23</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Jayaraman, Sarumathi,</subfield><subfield code="d">1975-</subfield><subfield code="e">author.</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PBJmXDrrq7jPGYbTC3dtFrq</subfield><subfield code="0">http://id.loc.gov/authorities/names/n2004154164</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Forked :</subfield><subfield code="b">a new standard for American dining /</subfield><subfield code="c">Saru Jayaraman.</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">First edition.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York, NY :</subfield><subfield code="b">Oxford University Press,</subfield><subfield code="c">2016.</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">©2016</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (x, 235 pages) :</subfield><subfield code="b">illustrations</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">Introduction: Why we are forked -- Casual and family-style restaurants: tipped over the edge. The Olive Garden ; Vimala's Curryblossom Café -- Fine dining: the great service divide. Craft ; The Capital Grille -- Mexican food: climbing the ladder. Taco Bell ; Chipotle -- Burgers, bills, and no benefits. McDonald's ; In-N-Out Burger -- A tale of two sandwiches. Subway ; Zingerman's -- The coffee café: a place for debate? Starbucks ; Manifesto Café -- Diners: change is possible. Denny's ; Florida Avenue Grill -- Conclusion: The road from here.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">"A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Provided by publisher.</subfield></datafield><datafield tag="588" ind1="0" ind2=" "><subfield code="a">Print version record.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Restaurants</subfield><subfield code="z">United States</subfield><subfield code="x">Employees.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food service employees</subfield><subfield code="z">United States.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Restaurants</subfield><subfield code="x">Moral and ethical aspects</subfield><subfield code="z">United States.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Restaurant management</subfield><subfield code="x">Moral and ethical aspects</subfield><subfield code="z">United States.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Minimum wage</subfield><subfield code="z">United States.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Discrimination in employment</subfield><subfield code="z">United States.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85038390</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Restaurants</subfield><subfield code="z">États-Unis</subfield><subfield code="x">Personnel.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Services alimentaires</subfield><subfield code="z">États-Unis</subfield><subfield code="x">Personnel.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Restaurants</subfield><subfield code="x">Aspect moral</subfield><subfield code="z">États-Unis.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Restaurants</subfield><subfield code="x">Gestion</subfield><subfield code="x">Aspect moral</subfield><subfield code="z">États-Unis.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Salaires minimums</subfield><subfield code="z">États-Unis.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">BUSINESS & ECONOMICS</subfield><subfield code="x">Labor.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">POLITICAL SCIENCE</subfield><subfield code="x">Labor & Industrial Relations.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Discrimination in employment</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food service employees</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Minimum wage</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Restaurants</subfield><subfield code="x">Employees</subfield><subfield code="2">fast</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">United States</subfield><subfield code="2">fast</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq</subfield></datafield><datafield tag="758" ind1=" " ind2=" "><subfield code="i">has work:</subfield><subfield code="a">Forked (Text)</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PCGRRq8rWpD4m7gBMVpHDdP</subfield><subfield code="4">https://id.oclc.org/worldcat/ontology/hasWork</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="a">Jayaraman, Sarumathi, 1975-</subfield><subfield code="t">Forked.</subfield><subfield code="d">New York, NY : Oxford University Press, [2016]</subfield><subfield code="z">9780199380473</subfield><subfield code="w">(DLC) 2015033657</subfield><subfield code="w">(OCoLC)931226651</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBU</subfield><subfield code="q">FWS_PDA_EBU</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1109704</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">eLibro</subfield><subfield code="b">ELBO</subfield><subfield code="n">ELB164946</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Askews and Holts Library Services</subfield><subfield code="b">ASKH</subfield><subfield code="n">AH29942880</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Coutts Information Services</subfield><subfield code="b">COUT</subfield><subfield code="n">33381009</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBL - Ebook Library</subfield><subfield code="b">EBLB</subfield><subfield code="n">EBL4310796</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">1109704</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">ProQuest MyiLibrary Digital eBook Collection</subfield><subfield code="b">IDEB</subfield><subfield code="n">cis33381009</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">12753146</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBU</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection> |
| geographic | United States fast https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq |
| geographic_facet | United States |
| id | ZDB-4-EBU-ocn932199154 |
| illustrated | Illustrated |
| indexdate | 2024-11-26T14:49:21Z |
| institution | BVB |
| isbn | 9780199380480 0199380481 |
| language | English |
| oclc_num | 932199154 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (x, 235 pages) : illustrations |
| psigel | ZDB-4-EBU |
| publishDate | 2016 |
| publishDateSearch | 2016 |
| publishDateSort | 2016 |
| publisher | Oxford University Press, |
| record_format | marc |
| spelling | Jayaraman, Sarumathi, 1975- author. https://id.oclc.org/worldcat/entity/E39PBJmXDrrq7jPGYbTC3dtFrq http://id.loc.gov/authorities/names/n2004154164 Forked : a new standard for American dining / Saru Jayaraman. First edition. New York, NY : Oxford University Press, 2016. ©2016 1 online resource (x, 235 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes bibliographical references and index. Introduction: Why we are forked -- Casual and family-style restaurants: tipped over the edge. The Olive Garden ; Vimala's Curryblossom Café -- Fine dining: the great service divide. Craft ; The Capital Grille -- Mexican food: climbing the ladder. Taco Bell ; Chipotle -- Burgers, bills, and no benefits. McDonald's ; In-N-Out Burger -- A tale of two sandwiches. Subway ; Zingerman's -- The coffee café: a place for debate? Starbucks ; Manifesto Café -- Diners: change is possible. Denny's ; Florida Avenue Grill -- Conclusion: The road from here. "A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Provided by publisher. Print version record. Restaurants United States Employees. Food service employees United States. Restaurants Moral and ethical aspects United States. Restaurant management Moral and ethical aspects United States. Minimum wage United States. Discrimination in employment United States. http://id.loc.gov/authorities/subjects/sh85038390 Restaurants États-Unis Personnel. Services alimentaires États-Unis Personnel. Restaurants Aspect moral États-Unis. Restaurants Gestion Aspect moral États-Unis. Salaires minimums États-Unis. BUSINESS & ECONOMICS Labor. bisacsh POLITICAL SCIENCE Labor & Industrial Relations. bisacsh Discrimination in employment fast Food service employees fast Minimum wage fast Restaurants Employees fast United States fast https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq has work: Forked (Text) https://id.oclc.org/worldcat/entity/E39PCGRRq8rWpD4m7gBMVpHDdP https://id.oclc.org/worldcat/ontology/hasWork Print version: Jayaraman, Sarumathi, 1975- Forked. New York, NY : Oxford University Press, [2016] 9780199380473 (DLC) 2015033657 (OCoLC)931226651 FWS01 ZDB-4-EBU FWS_PDA_EBU https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1109704 Volltext |
| spellingShingle | Jayaraman, Sarumathi, 1975- Forked : a new standard for American dining / Introduction: Why we are forked -- Casual and family-style restaurants: tipped over the edge. The Olive Garden ; Vimala's Curryblossom Café -- Fine dining: the great service divide. Craft ; The Capital Grille -- Mexican food: climbing the ladder. Taco Bell ; Chipotle -- Burgers, bills, and no benefits. McDonald's ; In-N-Out Burger -- A tale of two sandwiches. Subway ; Zingerman's -- The coffee café: a place for debate? Starbucks ; Manifesto Café -- Diners: change is possible. Denny's ; Florida Avenue Grill -- Conclusion: The road from here. Restaurants United States Employees. Food service employees United States. Restaurants Moral and ethical aspects United States. Restaurant management Moral and ethical aspects United States. Minimum wage United States. Discrimination in employment United States. http://id.loc.gov/authorities/subjects/sh85038390 Restaurants États-Unis Personnel. Services alimentaires États-Unis Personnel. Restaurants Aspect moral États-Unis. Restaurants Gestion Aspect moral États-Unis. Salaires minimums États-Unis. BUSINESS & ECONOMICS Labor. bisacsh POLITICAL SCIENCE Labor & Industrial Relations. bisacsh Discrimination in employment fast Food service employees fast Minimum wage fast Restaurants Employees fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85038390 |
| title | Forked : a new standard for American dining / |
| title_auth | Forked : a new standard for American dining / |
| title_exact_search | Forked : a new standard for American dining / |
| title_full | Forked : a new standard for American dining / Saru Jayaraman. |
| title_fullStr | Forked : a new standard for American dining / Saru Jayaraman. |
| title_full_unstemmed | Forked : a new standard for American dining / Saru Jayaraman. |
| title_short | Forked : |
| title_sort | forked a new standard for american dining |
| title_sub | a new standard for American dining / |
| topic | Restaurants United States Employees. Food service employees United States. Restaurants Moral and ethical aspects United States. Restaurant management Moral and ethical aspects United States. Minimum wage United States. Discrimination in employment United States. http://id.loc.gov/authorities/subjects/sh85038390 Restaurants États-Unis Personnel. Services alimentaires États-Unis Personnel. Restaurants Aspect moral États-Unis. Restaurants Gestion Aspect moral États-Unis. Salaires minimums États-Unis. BUSINESS & ECONOMICS Labor. bisacsh POLITICAL SCIENCE Labor & Industrial Relations. bisacsh Discrimination in employment fast Food service employees fast Minimum wage fast Restaurants Employees fast |
| topic_facet | Restaurants United States Employees. Food service employees United States. Restaurants Moral and ethical aspects United States. Restaurant management Moral and ethical aspects United States. Minimum wage United States. Discrimination in employment United States. Restaurants États-Unis Personnel. Services alimentaires États-Unis Personnel. Restaurants Aspect moral États-Unis. Restaurants Gestion Aspect moral États-Unis. Salaires minimums États-Unis. BUSINESS & ECONOMICS Labor. POLITICAL SCIENCE Labor & Industrial Relations. Discrimination in employment Food service employees Minimum wage Restaurants Employees United States |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1109704 |
| work_keys_str_mv | AT jayaramansarumathi forkedanewstandardforamericandining |