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000456287 010__ $$z2012030668
000456287 020__ $$a9780801467592$$q(electronic book)
000456287 020__ $$z9780801451720
000456287 035__ $$a(OCoLC)ocn828739263
000456287 035__ $$a(MiAaPQ)EBC3138423
000456287 035__ $$a(CaPaEBR)ebr10649615
000456287 035__ $$a456287
000456287 040__ $$aCaPaEBR$$cCaPaEBR
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000456287 05014 $$aHD8039.F72$$bU563 2013eb
000456287 08204 $$a331.7/61647950973$$223
000456287 1001_ $$aJayaraman, Sarumathi,$$d1975-
000456287 24510 $$aBehind the kitchen door$$h[electronic resource] /$$cSaru Jayaraman ; with a foreword by Eric Schlosser.
000456287 260__ $$aIthaca :$$bILR Press,$$c2013.
000456287 300__ $$a1 online resource (xii, 191 p.) :$$bill.
000456287 504__ $$aIncludes bibliographical references.
000456287 5050_ $$aThe hands on your plate -- Real sustainability, please -- Serving while sick -- $2.13 : the tipping point -- Race in the kitchen -- Women waiting on equality -- Recipes for change.
000456287 506__ $$aAccess limited to authorized users.
000456287 520__ $$aUncovers the inequities of restaurant labor in the United States, from low wages and poor employee benefits to sexual harassment, unsafe working conditions, and the hypocrisy of ethical, free-trade restaurants.
000456287 588__ $$aDescription based on print version record.
000456287 650_0 $$aFood service employees$$zUnited States.
000456287 650_0 $$aRestaurants$$zUnited States$$xEmployees.
000456287 77608 $$iPrint version:$$aJayaraman, Sarumathi, 1975-$$tBehind the kitchen door.$$dIthaca : ILR Press, 2013$$z9780801451720$$w(DLC) 2012030668$$w(OCoLC)802891994
000456287 8520_ $$bacq
000456287 85280 $$bebk$$hProQuest Ebook Central
000456287 85640 $$3ProQuest Ebook Central$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=3138423$$zOnline Access
000456287 909CO $$ooai:library.usi.edu:456287$$pGLOBAL_SET
000456287 980__ $$aEBOOK
000456287 980__ $$aBIB
000456287 982__ $$aEbook
000456287 983__ $$aOnline