'Who's got the look?' Emotional, aesthetic and sexualized labour in interactive services

This article examines sexualized work and, more particularly, how and why, at the organizational level in interactive services, employees become sexualized labour. In doing so it assesses the thin line between selling a service and selling sexuality. The analysis revisits existing literature on emotional labour, organizational aesthetics and workplace sexuality, noting the common concern in this literature with employee's appearance or looks. The article argues that the current conceptualization of interactive services and sexualized work is partial and blunt; either because it does not adequately incorporate employee corporeality or because it fails to distinguish between the different forms of sexualized work. A better conceptualization is achieved by incorporating aesthetic labour into the analysis, demonstrating how it is extended to sexualized labour employees to have a particular corporate look. From this analysis it is argued that a conceptual double shift is to be needed to understand sexualised labour, firstly, from emotional to aesthetic and sexualized labour and secondly, from an employee sexuality that is sanctioned and subscribed to by management to that which management strategically prescribes

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

The restaurant sector imposes substantial impacts on the environment and society. A large share of the sector's negative impacts is attributed to irresponsible consumer choice. To enhance sustainability of food service provision, consumer choice ought to be architected to make it more responsible. Restaurant menu can be (re-)designed to inform customers about the environmental and societal implications of their choice and thus ‘nudge’ selection of more benign food options. This study explores managerial opinions on the role of menu design in shaping more responsible consumer choice. It finds that while restaurateurs acknowledge rising customer awareness about the ramifications of their food choice on personal health and the environment, they are sceptical about the use of menu design as a means to positively affect consumer choice. The lack of internal resources to implement and maintain the required menu changes, inconstant customer demand, organisational and operational complexities represent the key barriers

Minimum wage proposals and the British hospitality industry Analysis of the British Hospitality Association Survey by London Economics

SIGLEAvailable from British Library Document Supply Centre-DSC:q96/11233 / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Contract catering survey 1996

SIGLEAvailable from British Library Document Supply Centre-DSC:3425.7865(1996) / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Contract catering survey 1991

SIGLEAvailable from British Library Document Supply Centre- DSC:3425.7865(1991) / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Contract catering survey 1994 Revised

SIGLEAvailable from British Library Document Supply Centre- DSC:3425.7865(1994) / BLDSC - British Library Document Supply CentreGBUnited Kingdo

British hospitality Trends and statistics, 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:2301.435(1999) / BLDSC - British Library Document Supply CentreGBUnited Kingdo