Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the ‘right person for the job’ in practice results in some applicants appearing to be ‘more right’ than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits’ appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.

How is it that cultures come into existence at all? How do cultures develop particular customs and characteristics rather than others? How do cultures persist and change over time? Most previous attempts to address these questions have been descriptive and historical. The purpose of this book is to provide answers that are explanatory, predictive, and relevant to the emergence and continuing evolution of cultures past, present, and future. Most other investigations into "cultural psychology" have focused on the impact that culture has on the psychology of the individual. The focus of this book is the reverse. The authors show how questions about the origins and evolution of culture can be fruitfully answered through rigorous and creative examination of fundamental characteristics of human cognition, motivation, and social interaction. They review recent theory and research that, in many different ways, points to the influence of basic psychological processes on the collective structures that define cultures. These processes operate in all sorts of different populations, ranging from very small interacting groups to grand-scale masses of people occupying the same demographic or geographic category. The cultural effects--often unintended--of individuals' thoughts and actions are demonstrated in a wide variety of customs, ritualized practices, and shared mythologies: for example, religious beliefs, moral standards, rules for the allocation of resources, norms for the acceptable expression of aggression, gender stereotypes, and scientific values. The Psychological Foundations of Culture reveals that the consequences of psychological processes resonate well beyond the disciplinary constraints of psychology. By taking a psychological approach to questions usually addressed by anthropologists, sociologists, and other social scientists, it suggests that psychological research into the foundations of culture is a useful--perhaps even necessary--complement to other forms of inquiry.

For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food. Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads. Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.

This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Significant legal changes later supported the unprecedented progress of the Civil Rights Act of 1964.