The hotel and catering industry is one of the most heterogenous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media, and sit alongside the lures of an industry in which it is theoretically possible to rise to the top from the very lowest levels. Roy Wood provides an insight into the circumstances under which hotel and catering services are provided in reality. He highlights many aspects which have been previously ignored, such as low wages, high labour turnover, lack of unionization, and heavy-handed management.
