Investigator: Terence Chivers
Population: Culinary Artists (i.e., chefs and cooks)
Identification method: Population identified by chefs and cooks employed with hotels, restaurants and clubs in London and West Midlands.
Sampling procedure: The survey of employee chefs and cooks was based on a random sample of their places of employment. The Hotel and Catering Industry Training Board made a grant towards the cost of the survey, which was undertaken by the writer. The Board was not involved in the survey, findings or interpretation.
N and Response rate: N=629. Additional information was unavailable in work reviewed.
Publication: Chivers, T.S. 1973. "The Proletarianisation of a Service Worker." Sociological Review, 21(4): 633-656.
Summary: "Empirical evidence of class-consciousness, as evidenced by tendencies toward embourgeoisement and proletarianization, respectively, among chefs and cooks is compared to the background of the occupation's historical development" (Sociological Abstracts AN:75H1746).