LEADER 00000cam a2200709Ma 4500 001 ocn828739263 003 OCoLC 005 20200502094822.8 006 m o d 007 cr cn||||||||| 008 120727s2013 nyuad ob 000 0 eng d 016 7 016724792|2Uk 019 922998356|a961611829|a962591770|a987069205|a988433520 |a992106743|a1037922735|a1038700347|a1038703266 |a1045517289|a1055336713|a1065679476|a1080549614 |a1081188896 020 9780801467592|q(electronic book) 020 0801467594|q(electronic book) 020 |z9780801451720|q(cloth alkaline paper) 020 |z0801451728 020 |z9780801479519 020 |z0801479517 024 8 40022068917 035 (OCoLC)828739263|z(OCoLC)922998356|z(OCoLC)961611829 |z(OCoLC)962591770|z(OCoLC)987069205|z(OCoLC)988433520 |z(OCoLC)992106743|z(OCoLC)1037922735|z(OCoLC)1038700347 |z(OCoLC)1038703266|z(OCoLC)1045517289|z(OCoLC)1055336713 |z(OCoLC)1065679476|z(OCoLC)1080549614|z(OCoLC)1081188896 037 22573/ctt1jrfj0|bJSTOR 040 E7B|beng|epn|cE7B|dOCLCO|dOCLCQ|dYDXCP|dJSTOR|dN$T|dOCLCF |dLRU|dOCLCO|dOCLCQ|dIDEBK|dEBLCP|dOCLCQ|dDEBSZ|dOCLCQ |dAZK|dAGLDB|dOCLCQ|dYDX|dMOR|dPIFAG|dCUS|dJBG|dZCU|dMERUC |dOCLCQ|dIOG|dU3W|dEZ9|dSTF|dWRM|dVTS|dCOCUF|dNRAMU|dICG |dVT2|dREC|dUKMGB|dOCLCQ|dWYU|dLVT|dP@U|dDKC|dOCLCQ|dM8D |dOCLCQ 043 n-us--- 049 RIDW 050 4 HD8039.F72|bU563 2013eb 072 7 POL013000|2bisacsh 072 7 BUS|x038000|2bisacsh 072 7 POL|x013000|2bisacsh 082 04 331.7/61647950973|223 090 HD8039.F72|bU563 2013eb 100 1 Jayaraman, Sarumathi,|d1975-|0https://id.loc.gov/ authorities/names/n2004154164|eauthor. 245 10 Behind the kitchen door /|cSaru Jayaraman ; with a foreword by Eric Schlosser. 264 1 Ithaca :|bILR Press,|c2013. 300 1 online resource (xii, 191 pages) :|billustrations 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 504 Includes bibliographical references. 505 0 The 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. 520 Uncovers 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. 588 0 Print version record. 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Food service employees|0https://id.loc.gov/authorities/ subjects/sh85050327|zUnited States.|0https://id.loc.gov/ authorities/names/n78095330-781 650 0 Restaurants|zUnited States|0https://id.loc.gov/authorities /subjects/sh2008110748|xEmployees.|0https://id.loc.gov/ authorities/subjects/sh00002753 650 7 Food service employees.|2fast|0https://id.worldcat.org/ fast/931135 650 7 Restaurants.|2fast|0https://id.worldcat.org/fast/1095907 650 7 Employees.|2fast|0https://id.worldcat.org/fast/909111 651 7 United States.|2fast|0https://id.worldcat.org/fast/1204155 655 4 Electronic books. 700 1 Schlosser, Eric.|0https://id.loc.gov/authorities/names/ n00008689 776 08 |iPrint version:|aJayaraman, Sarumathi, 1975-|tBehind the kitchen door.|dIthaca : ILR Press, 2013|z9780801451720 |w(DLC) 2012030668|w(OCoLC)802891994 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=671465|zOnline eBook via EBSCO. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading the EBSCO version of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20200504|cEBSCO|tebscoebooksacademic NEW 5-1-20 1123 |lridw 948 |d20160607|cEBSCO|tebscoebooksacademic|lridw 994 92|bRID