219 research outputs found

    Regulating factory safety in the Bangladeshi garment industry

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    This paper examines how far the workplace inspection programme established under the 2013 Accord on Fire and Building Safety has served to improve safety in Bangladesh garment factories, and the extent to which its operation has been influenced by the factors that the literature suggests are important in shaping the outcomes of private regulatory initiatives. Its findings suggest that such regulation can generate positive outcomes, even in the absence of strong public regulatory support. They also caution against discounting the role of compliance-based enforcement strategies, while highlighting the importance of their adequate resourcing and transparency. Some support is also offered for the argument that such regulatory initiatives could directly influence the market dynamics that shape supplier working conditions

    Gender differences in the evolution of haute cuisine chef's career

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    This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Culinary Science & Technology on 2020, available online: http://www.tandfonline.com/10.1080/15428052.2019.1640156[EN] This article reviews gender differences in the career paths of successful chefs, including barriers, success factors, and the entrepreneurial path. The research was developed in 2016-17, using an international survey carried out in Spain, France, and the United States among culinary students, cooks, and chefs who responded to a structured questionnaire based on pre-selected topics. The results show that a chef's career requires various sets of skills. They should be leaders, mentors, and entrepreneurs. They work in a hard and competitive environment where building their brand and achieving public recognition is a must. Their professional satisfaction depends on learning, evolving, and launching their restaurant. 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(2016). «Against all odds»: Head chefs profiled. Journal of Culinary Science & Technology, 14(2), 107-135. doi:10.1080/15428052.2015.1080645Allen, H., & Mac Con Iomaire, M. (2016). Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens. Journal of Culinary Science & Technology, 15(3), 187-222. doi:10.1080/15428052.2016.1225538Anderson, E. R. (2008). ‘Whose name’s on the awning?’ Gender, entrepreneurship and the American diner. Gender, Place & Culture, 15(4), 395-410. doi:10.1080/09663690802155611Balazs, K. (2001). Some like it haute: Organizational Dynamics, 30(2), 134-148. doi:10.1016/s0090-2616(01)00048-1Balazs, K. (2002). Take One Entrepreneur: European Management Journal, 20(3), 247-259. doi:10.1016/s0263-2373(02)00040-3Blanck, J. F. (2007). Research Chefs Association . Journal of Agricultural & Food Information, 8(1), 3-8. doi:10.1300/j108v08n01_02Boone, J., Veller, T., Nikolaeva, K., Keith, M., Kefgen, K., & Houran, J. (2013). Rethinking a Glass Ceiling in the Hospitality Industry. Cornell Hospitality Quarterly, 54(3), 230-239. doi:10.1177/1938965513492624Burgess, C. (2003). Gender and salaries in hotel financial management: it’s still a man’s world. Women in Management Review, 18(1/2), 50-59. doi:10.1108/09649420310462325Cairns, K., Johnston, J., & Baumann, S. (2010). Caring About Food. Gender & Society, 24(5), 591-615. doi:10.1177/0891243210383419Food and Femininity. (2015). doi:10.5040/9781474255158Carvalho, I., Costa, C., Lykke, N. & Torres, A. (2018). Agency, structures and women managers' views of their careers in tourism. In Women's Studies International Forum (Vol. 71, pp. 1-11). Pergamon. London.Casado-DĂ­az, J. M., & SimĂłn, H. (2016). Wage differences in the hospitality sector. Tourism Management, 52, 96-109. doi:10.1016/j.tourman.2015.06.015Childers, L. & Kryza, A. (2015). The 17 best female chefs in America. Thrillist. 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Gastronomica, 10(1), 24-31. doi:10.1525/gfc.2010.10.1.24Maiti, C. K., Sen, S., Paul, A. K., & Acharya, K. (2007). First Report of Alternaria dianthicola Causing Leaf Blight on Withania somnifera from India. Plant Disease, 91(4), 467-467. doi:10.1094/pdis-91-4-0467bFerreira Freire GuimarĂŁes, C. R., & Silva, J. R. (2016). Pay gap by gender in the tourism industry of Brazil. Tourism Management, 52, 440-450. doi:10.1016/j.tourman.2015.07.003Fornell, C., & Larcker, D. F. (1981). Structural Equation Models with Unobservable Variables and Measurement Error: Algebra and Statistics. Journal of Marketing Research, 18(3), 382-388. doi:10.1177/002224378101800313George, R. T., & Hancer, M. (2005). Leader-Member Exchange Quality. Journal of Human Resources in Hospitality & Tourism, 3(2), 85-99. doi:10.1300/j171v03n02_04Gergaud, O., Smeets, V. & Warzynski, F. (2011). Learning by cooking and reputation building: A French recipe to become a top chef. American Association of Wine Economists. 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F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a Silver Bullet. Journal of Marketing Theory and Practice, 19(2), 139-152. doi:10.2753/mtp1069-6679190202Harringon, R., & Herzog, C. (2007). Chef John Folse: A Case Study of Vision, Leadership & Sustainability. Journal of Hospitality & Tourism Education, 19(3), 5-10. doi:10.1080/10963758.2007.10696892Harris, D. A., & Giuffre, P. (2010). «The Price You Pay»: How Female Professional Chefs Negotiate Work and Family. Gender Issues, 27(1-2), 27-52. doi:10.1007/s12147-010-9086-8Harris, D. A., & Giuffre, P. (2015). Taking the Heat. doi:10.36019/9780813571270Heilman, M. E., & Haynes, M. C. (2005). No Credit Where Credit Is Due: Attributional Rationalization of Women’s Success in Male-Female Teams. Journal of Applied Psychology, 90(5), 905-916. doi:10.1037/0021-9010.90.5.905Hoyt, C. L. & Simon, S. (2011). Female leaders: Injurious or inspiring role models for women? Jepson School of Leadership Studies articles, book chapters, and other publications. 114. Retrieved from http://scholarship.richmond.edu/jepson-faculty-publications/114Hurley, A. E. (1999). Incorporating feminist theories into sociological theories of entrepreneurship. Women in Management Review, 14(2), 54-62. doi:10.1108/09649429910261396Kiser, A. I. T. (2015). Workplace and leadership perceptions between men and women. Gender in Management: An International Journal, 30(8), 598-612. doi:10.1108/gm-11-2014-0097Knutson, B. J., & Schmidgall, R. S. (1999). Dimensions of the Glass Ceiling in the Hospitality Industry. Cornell Hotel and Restaurant Administration Quarterly, 40(6), 64-75. doi:10.1177/001088049904000618Ko, W.-H. (2012). The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan. International Journal of Hospitality Management, 31(3), 1004-1011. doi:10.1016/j.ijhm.2011.12.004Lane, C. (2013). Taste makers in the «fine-dining» restaurant industry: The attribution of aesthetic and economic value by gastronomic guides. Poetics, 41(4), 342-365. doi:10.1016/j.poetic.2013.05.003Lee, K.-E. (2011). Moderating effects of leader-member exchange (LMX) on job burnout in dietitians and chefs of institutional foodservice. Nutrition Research and Practice, 5(1), 80. doi:10.4162/nrp.2011.5.1.80Lee, K., Yang, G., & Graham, J. L. (2006). Tension and trust in international business negotiations: American executives negotiating with Chinese executives. Journal of International Business Studies, 37(5), 623-641. doi:10.1057/palgrave.jibs.8400215Lloyd-Fore, N. (1988). Where Next for Women? Cornell Hotel and Restaurant Administration Quarterly, 29(3), 9-10. doi:10.1177/001088048802900306Mac Con Iomaire, M. (2008). Understanding the Heat—Mentoring: A Model for Nurturing Culinary Talent. Journal of Culinary Science & Technology, 6(1), 43-62. doi:10.1080/15428050701884196Martin, P., & Barnard, A. 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    Reproducing the City of London’s institutional landscape: the role of education and the learning of situated practices by early career elites

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    In this paper we argue that postgraduate education forms an important, but hitherto neglected, element in the distinctive institutional landscape of the City of London. In particular, and drawing on research into early-career financial and legal elites in the City, we show how postgraduate education tailored to the demands of employers within London plays an important role in indoctrinating early-career elites into situated, Cityspecific, working practices and, in so doing, helps to sustain the City’s cultures and norms of financial practice. Specifying the role of postgraduate education in reproducing these situated City practices is significant because, although geographical variegation in working practices between international financial centres has been widely reported, less attention has been paid to how such institutionally embedded differences are created and sustained. By identifying education as one mechanism of creation and sustenance, our analysis enhances understanding of how the institutional landscapes that underlie financial centres might be maintained or, when necessary, challenged; challenge being significant in relation to attempts to reform practices and cultures in international financial centres in the wake of the 2007–08 crisis

    Empirically-grounded development of legal ontologies: a socio-legal perspective

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    This paper shows the multiple relationships between empirical data and semantic content in the legal field. One of the well-known problems of ontology construction is the "knowledge acquisition bottleneck problem" pointed out by Edward Feigenbaum and others, many years ago. In the next generation of Semantic Web developments this problem has not been completely solved. It is our con-tention that an accurate description of the legal environment, and well-grounded previous sociological studies may help to face it in a more satisfactory way. This means adopting a user-centered approach for legal ontologies, in what we will call an "iterative and integrated pragmatic circle" involving legal theorists, socio-legal researchers, professional people (lawyers, magistrates, prosecutors
) and com-puter scientists. We put the example of how the ontology of IURISERVICE was built up

    Theorizing transnational labour markets. A research heuristic based on the new economic sociology

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    Mense-Petermann U. Theorizing transnational labour markets. A research heuristic based on the new economic sociology. Global Networks. 2020;20(3):410-433.In this article, I suggest that transnational labour markets are characterized by their multi‐layered embeddedness, not only in national but also in transnational institutional settings. Hence, the national institutional factors formerly at the centre of sociological labour market theories insufficiently explain the newly emerging transnational labour markets. To account for the full complexity and institutional context of the latter, I propose an inductive theoretical approach to transnational labour markets and develop a research heuristic to instruct empirical studies about particular transnational labour markets and inductive theory building. This heuristic draws on analytical categories as developed by the new economic sociology of markets. The empirical example of the transnational labour market that matches eastern European workers to jobs in the German meat industry serves to illustrate how one can use this heuristic, which reveals some preliminary features of transnational labour markets compared with national ones, as well as some research gaps to be addressed by future studies

    The function of fear in institutional maintenance: Feeling frightened as an essential ingredient in haute cuisine

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    Fear is a common and powerful emotion that can regulate behaviour. Yet institutional scholars have paid limited attention to the function of fear in processes of institutional reproduction and stability. Drawing on an empirical study of elite chefs within the institution of haute cuisine, this article finds that the multifaceted emotion of fear characterised their experiences and served to sustain their institution. Chefs’ individual feelings of fear prompted conformity and a cognitive constriction, which narrowed their focus on to the precise reproduction of traditional practices whilst also limiting challenges to the norms underpinning the institution. Through fear work, chefs used threats and violence to connect individual experiences of fear to the violation of institutionalized rules, sustaining the conditions in which fear-driven maintenance work thrived. The study also suggests that fear is a normative element of haute cuisine in its own right, where the very experience and eliciting of fear preserved an essential institutional ingredient. In this way, emotions such as fear do not just accompany processes of institutionalization but can be intimately involved in the maintenance of institutions

    We came here to remember’: Using participatory sensory ethnography to explore memory as emplaced, embodied practice

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    Memory can be seen as an emplaced phenomenon rather than as an internal, psychological archive. Approaches relating to cognition and memory as practice, seeing cognition as an extended, distributed phenomenon, will be considered in theoretical and empirical contexts in this article. Theoretical approaches to emplaced, embodied memory will be explored in the context of my sensory ethnographic research on place perception. I curated a series of sensory ethnographic engagements to explore how three international students from Tunisia, Indonesia, and Germany used emplaced knowledge and memories of their city and of their previous homes. Using a participatory sensory ethnography, involving walking interviews, my collaborators devised unique memorial responses to evoke their new and previous places of residence. The collaborations presented here illustrate the embodied, emplaced nature of memory. The use of sensory ethnography has enabled me to construct memory as an emplaced, embodied, multisensory phenomenon, rather than an internal archive
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