The History of Labour and Labour Relations in Hotels and Restaurants in Western Europe and the United States in the Nineteenth and Twentieth Centuries: an Introduction

Abstract

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, working 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.

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