Too Many Cooks? Tracking Internal Labor Market Dynamics in Food Service with Case Studies and Quantitative Data

Julia Lane; Philip Moss; Hal Salzman; Chris Tilly

doi:10.7282/T3959KC0

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Accepted manuscript

Too Many Cooks? Tracking Internal Labor Market Dynamics in Food Service with Case Studies and Quantitative Data

Julia Lane, Philip Moss, Hal Salzman and Chris Tilly

Low-Wage America: How Employers Are Reshaping Opportunity in the Workplace, pp.229-269

2003

DOI:

https://doi.org/10.7282/T3959KC0

Abstract

Labor supply

Food service

Food industry and trade

Wages

Employment (Economic theory)

This chapter appeared in: Low-Wage America: How Employers Are Reshaping Opportunity in the Workplace (2003) Eileen Applebaum, Annette Bernhardt, Richard J Murnane New York: Russell Sage.

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Details

Title: Subtitle: Too Many Cooks? Tracking Internal Labor Market Dynamics in Food Service with Case Studies and Quantitative Data
Creators: Julia Lane (Author) - The Urban Institute
Philip Moss (Author) - University of Massachusetts Lowell
Hal Salzman (Author) - Dean's Office (Edward J. Bloustein School of Planning and Public Policy), Rutgers University
Chris Tilly (Author) - University of Massachusetts Lowell
Publication Details: Low-Wage America: How Employers Are Reshaping Opportunity in the Workplace, pp.229-269
Date published: 2003
Publisher: Russell Sage Foundation; New York
Number of pages: 39 p.
Academic Unit: John J. Heldrich Center for Workforce Development; Edward J. Bloustein School of Planning and Public Policy
Language: English
Resource Type: Accepted manuscript
Identifiers: 991031549864504646