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Author: United States. Congress. Senate. Committee on Governmental Affairs. Permanent Subcommittee on Investigations
Publisher:
ISBN:
Category :
Languages : en
Pages : 1146
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Author: United States. Congress. Senate. Committee on Governmental Affairs. Permanent Subcommittee on Investigations
Publisher:
ISBN:
Category :
Languages : en
Pages : 1146
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Book Description
Author: Conrad Lashley
Publisher: Routledge
ISBN: 9780367558482
Category :
Languages : en
Pages : 0
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Book Description
This is the first book to explore workforce slavery and liberation together within commercial hotel, restaurant and bar activities, the hospitality industry being particularly vulnerable to potential illegal action and reputational damage via involuntary involvement in human trafficking and sexual exploitation. Slavery is the most oppressive form of labour exploitation and is illegal in Western Europe and most of the industrialised world. On the other hand, 'neo-slavery' oppresses the powerless through low pay and employment practices that predominantly serve the interests of the employer. This book explores the most exploitative forms of slavery, 'neo-slavery' and human trafficking in the hotel industry, and offers insights into empowerment through liberative trade unions and worker co-operatives. The study's multifaceted cross-cultural approach includes in-depth chapters on Brazil and the Netherlands as well as a multitude of examples from the UK, exposing the topic as an international problem. Written by international specialists, this significant book will appeal widely to upper-level students and researchers in hospitality, and specifically, to all those interested in human resource management in the hospitality and hotel industry, as well as human rights issues and business ethics.
Author: Roger Yee
Publisher: Visual Reference Publications
ISBN: 9781584711070
Category : Architecture
Languages : en
Pages : 274
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Book Description
'Hotel & Restaurant Design No. 2' showcases the most inspirational design solutions gathered from 36 leading architectural and design firms and features over 160 international projects in the hotel, resort, spa, and restaurant fields. The design solution featured in this volume are organised alphabetically by design firm with all projects indexed for easy reference. This volume is an inspiration and a necessity to any professional engaged in the many forms of hospitality and restaurant design.
Author: Stuart Brioza
Publisher: Ten Speed Press
ISBN: 1607748452
Category : Cooking
Languages : en
Pages : 370
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Book Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Author: Wesley Avila
Publisher: Ten Speed Press
ISBN: 0399578633
Category : Cooking
Languages : en
Pages : 274
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Book Description
The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.
Author: Nobuyuki Matsuhisa
Publisher: Kodansha Amer Incorporated
ISBN: 9784770030801
Category : Cooking
Languages : en
Pages : 199
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Book Description
Nobu Miami is based in a location blessed with the best, freshest seafood possible. This cookbook features a number of signature plates and focuses on party finger-foods, playing on the festive atmosphere of Miami and the city's particular style, from beach-view-terrace to private yacht. It offers more than 70 recipes with full colour photographs. Nobu Miami is based in a location blessed with the best, freshest seafood possible, and 'Nobu Miami: The Party Cookbook' is a cookbook with a fresh twist: while featuring a number of signature plates, it also turns its eye on party
Author: Nobu Matsuhisa
Publisher: Atria/Emily Bestler Books
ISBN: 1501122800
Category : Biography & Autobiography
Languages : en
Pages : 224
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Book Description
“In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they’ve finished the final chapter.” —Publishers Weekly (starred review) “Inspiration by example” (Associated Press) from the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world’s most widely respected Japanese fusion culinary artists. As one of the world’s most widely acclaimed restaurateurs, Nobu’s influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week—this is the Nobu that the public knows. But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his family as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly. What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well—no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent. Not just for serious foodies, this “insightful peek into the mind of one of the world’s most successful restaurateurs” (Library Journal) is perfect for fans of Marie Kondo’s The Life-Changing Magic of Tidying Up and Danny Meyer’s Setting the Table. Nobu’s writing does what he does best—it marries the philosophies of East and West to create something entirely new and remarkable.
Author: California. Bureau of Labor Statistics
Publisher:
ISBN:
Category : California
Languages : en
Pages : 488
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Book Description
Author: Lawrence Yu
Publisher: Psychology Press
ISBN: 078900559X
Category : Electronic books
Languages : en
Pages : 411
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Book Description
Yu (tourism and hospitality management, George Washington University) examines the social, cultural, political, and economic environment within which international hospitality operations compete. He covers a broad range of policy issues in operating hotels and restaurants in foreign countries, including development strategies and organizational structures. He also discusses managerial functions, such as accounting, finance, tax, law, marketing, and human resources. The book is intended for both students and managers. Annotation copyrighted by Book News, Inc., Portland, OR
Author: American Federation of Labor. Convention
Publisher:
ISBN:
Category : Labor movement
Languages : en
Pages : 684
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Book Description
