This dissertation examines interactions between sushi chefs and customers at sushi bar counters, using both ethnography and conversation analysis methods, with a particular focus on the communicative practices and embodied actions participants deploy both to make requests for food, and to receive and register these requests. It is argued that…

Microbial foodborne illnesses are a public health problem in the United States. Americans are patronizing restaurants three or more times a week and college students are frequently employed in food service; therefore, this study assessed compliance with and awareness of food safety recommendations among 460 college students. Compliance was…

In both France and the United States, restaurants remain the hotel and catering sector's main employer. In France, 25% of hotel and catering personnel are self-employers versus fewer than 5% in the United States; however, the growth of hotel and restaurant chains in France may eventually limit opportunities for creating an independent activity.…