Honorable Mention, Mirra Komarovsky Book Award, given by the Eastern Sociological Society 2021 Outstanding Academic Title, Choice Magazine How workers navigate race, gender, and class in the food service industry Two unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house—also known as the public areas of the restaurant—while Latino immigrants toil in the back of the house and out of customer view. In Front of the House, Back of the House, Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry. Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the twenty-first century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other in a world that reinforces their separateness. Front of the House, Back of the House takes us behind the scenes of the food service industry, providing a window into the unequal lives of white and Latino restaurant workers.

We live in a rapidly changing world. The spread of mobile and internet-based tools has altered how customers discover and purchase new products. If your business does not adapt to meet this latest consumer revolution, you will be left behind. Specifically for the hospitality industry, hoteliers and aspiring hoteliers must be able to comprehend how all aspects of hotel operations are impacted. The inspiration for "Llamas Rule" is to give hoteliers a new tool in their arsenal- one that takes into account all the recent changes to our system of commerce. This is not an introductory textbook on the hospitality industry, but rather a compilation of selected topics that highlight both modern success stories and potential pitfalls. This book will bolster your management skills by explaining many of the sales, marketing, branding, technological and psychological principles at work behind such contemporary facets of hotel operations as websites, travel agencies, internet-based sales channels and mobile apps as well as the more traditional aspects like on-site amenities, guestroom features, F&B, reservations, housekeeping and the front desk operations. Above all, it is stressed that the success of a property, even with all that has changed in recent years, nonetheless depends on the relationship a hotel fosters with its guests. This is the hotelier's guidebook that recognizes future developments while celebrating the past.