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- Description:
- Patrick Dixon, delivers a talk entitled "Negotiating taste: consumers and workers in the changing poultry industry, 1970-1990." Dixon looks at competition in the fast food industry and how rising beef prices forced companies to add more chicken dishes to their menus. Dixon correlates this change in restaurant menus to changes in the chicken processing industry and discusses the impact of those changes on workers in that industry. He answers questions from the audience. The event is convened by John P. Beck, professor, Michigan State University School of Human Resources and Labor Relations. Held in the MSU Museum Auditorium.
- Date Issued:
- 2017-04-06T00:00:00Z
- Data Provider:
- Michigan State University. Libraries
- Collection:
- G. Robert Vincent Voice Library Collection
- Description:
- Dr. Maite Tapia, of the Michigan State University School of Human Resources and Labor Relations, presents a talk entitled, "Organizing the fragmented : workers, unions and the fast food industry." Dr. Tapia discusses efforts to improve working conditions and wages at companies like Walmart and the vast number of fast food franchises throughout the United States. Tapia answers questions from the audience and is introduced by MSU Professor John P. Beck. Part of the "Our Daily Work/Our Daily Lives" Brown Bag series sponsored by the MSU School of Human Resources and Labor Relations, the MSU Museum, the MSU Center for Gender in Global Context, and the MSU Women's Resource Center. Part of the University's Project 60/50. Held at the MSU Museum.
- Date Issued:
- 2015-04-10T00:00:00Z
- Data Provider:
- Michigan State University. Libraries
- Collection:
- G. Robert Vincent Voice Library Collection
- Description:
- Dr. Maite Tapia, of the Michigan State University School of Human Resources and Labor Relations, presents a talk entitled, "Organizing the fragmented : workers, unions and the fast food industry." Dr. Tapia discusses efforts to improve working conditions and wages at companies like Walmart and the vast number of fast food franchises throughout the United States. Tapia answers questions from the audience and is introduced by MSU Professor John P. Beck. Part of the "Our Daily Work/Our Daily Lives" Brown Bag series sponsored by the MSU School of Human Resources and Labor Relations, the MSU Museum, the MSU Center for Gender in Global Context, and the MSU Women's Resource Center. Part of the University's Project 60/50. Held at the MSU Museum.
- Date Issued:
- 2015-04-10T00:00:00Z
- Data Provider:
- Michigan State University. Libraries
- Collection:
- G. Robert Vincent Voice Library Collection
- Description:
- Patrick Dixon, delivers a talk entitled "Negotiating taste: consumers and workers in the changing poultry industry, 1970-1990." Dixon looks at competition in the fast food industry and how rising beef prices forced companies to add more chicken dishes to their menus. Dixon correlates this change in restaurant menus to changes in the chicken processing industry and discusses the impact of those changes on workers in that industry. He answers questions from the audience. The event is convened by John P. Beck, professor, Michigan State University School of Human Resources and Labor Relations. Held in the MSU Museum Auditorium.
- Date Issued:
- 2017-04-06T00:00:00Z
- Data Provider:
- Michigan State University. Libraries
- Collection:
- G. Robert Vincent Voice Library Collection