Add your Insight
24 October 2020
Journal of Foodservice Business Research
Special Issue Editor(s)
Scott Taylor, Jr.,
Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston
Chaplin School of Hospitality & Tourism Management, Florida International University
Special Issue: Toxic Restaurant Culture
The restaurant industry has long been recognized as an industry in which harassment, bullying and substance abuse are rampant. Though numerous studies have looked at topics such as sexual harassment (Madera, 2017), bullying (Ariza-Montes et al., 2017) and abuse (Bloisi & Hoel, 2008) amongst others, there has not been much change within the industry. As such, these types of behaviors and dangerous issues have often been ignored or swept under the rug. However, there has recently been a change in discourse, especially with the rise of the #MeToo movement and with the deaths of celebrity chefs such as Anthony Bourdain. These changes can mostly be seen within industry publications though, with headlines of articles reading: “It’s not just ‘kitchen talk,’ it’s abuse” (Agg, 2018), “Time for change: why 50 best is committed to a more inclusive restaurant industry” (Pietrini, 2018), and “I am a restaurant owner. Why aren’t my peers as disgusted by sexism as I am?” (Agg, 2017).
Thus, this special issue aims to provide a platform for academics to identify and discuss ways that various stakeholders in the restaurant industry can continue to draw attention to and work to change the derogatory, demeaning and often dangerous culture that has continued to persist within the industry for too long.
Submissions related to the following topics are particularly welcome
Topics of interest of the special issue include, but are not limited to:
- Harassment & Bullying in kitchens and FOH operations
- Sexual Harassment & #MeToo
- Discrimination, Sexism & Racism toward restaurant owners, employees, etc.
- Mental Health of restaurant workers and negative factors influencing mental health
- Substance Abuse amongst restaurant workers
- Behaviors, perceptions & experiences of owners, managers, employees, consumers, and hospitality management students
- Educating hospitality management students on what to expect and how to handle difference scenarios in the industry
Looking to Publish your Research?
We aim to make publishing with Taylor & Francis a rewarding experience for all our authors. Please visit our Author Services website for more information and guidance, and do contact us if there is anything we can help with!
Prospective authors are strongly encouraged to contact the special issue guest editors regarding potential topics of interest or any questions/suggestions regarding the special issue. Abstracts (up to 750 words) can be submitted directly to the guest editors via email by May 31, 2020 at the following addresses:
Scott Taylor, Jr., Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston
Email: [email protected]
Miranda Kitterlin-Lynch, Chaplin School of Hospitality & Tourism Management, Florida International University
Email: [email protected]
Abstracts must be concise and to the point, with appropriate references. The abstracts will be reviewed by all guest editors, and those that make significant contributions and fit the theme of the special issue will be invited for full paper submission. Full papers must be submitted online by September 30, 2020 through ScholarOne Manuscripts, the online submission and peer review system.
Abstracts submissions: May 31, 2020
Abstract decisions: June 30, 2020
Full paper submissions: September 30, 2020
Revisions and decisions: January 31, 2021
Publication: Spring-Summer 2021
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