Diane Seymour
Biographic Data
| ID | 3603937 |
|---|---|
| NAME | Diane Seymour |
| GIVEN NAMES | Diane |
| FAMILY NAME | Seymour |
| SIGNATURE | SEYMOUR D |
| AFFILIATIONS | Oxford Brookes University |
| VERIFIED | No |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 36 |
| AUTHOR COUNT | 5 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1984 |
| LATEST PUBLICATION YEAR | 2013 |
| H-INDEX | 3 |
Serving and consuming: Drink, Work and Leisure in Public Houses
This article explores public house (pub) employees' relationship to alcohol, its service and consumption using data drawn from an ethnographic study of workers in a chain of pubs. These workers experience a particularly complex relationship between their work and their leisure; they belong to a culture in which drinking in public is the norm for consumers and, as employees, they are responsible for enforcing drinking rules within their workplace …
The concept of occupational community revisited: Analytical and Managerial Implications in Face-to-Face Service Occupations
This article explores the concept of occupational community in an attempt to discover whether it provides a useful analytical tool for understanding work experience in face-to-face service occupations.The conceptual components of occupational community are identified and discussed and then applied to data gathered from an ethnographic study of workers in the UK public house sector.We argue that there are strong grounds for accepting that an occup…
Learning emotion rules in service organizations: Socialization and training in the UK public-house sector
This article discusses the way in which emotion rules are learned by service workers through an ethnographic study of employees in a chain of public houses. It reviews the findings of recent research based on studies of large firms in the service sector in order to discuss similarities and differences in the ways in which emotion rules are learned, internalized, controlled, and monitored in large firms and small units. It concludes that in contra…
Food and Nutrition: Customs and Culture (Book)
The Sociology of Food and Eating (Book)
Learning emotion rules in service organizations: Socialization and training in the UK public-house sector
This article discusses the way in which emotion rules are learned by service workers through an ethnographic study of employees in a chain of public houses. It reviews the findings of recent research based on studies of large firms in the service sector in order to discuss similarities and differences in the ways in which emotion rules are learned, internalized, controlled, and monitored in large firms and small units. It concludes that in contra…
Serving and consuming: Drink, Work and Leisure in Public Houses
This article explores public house (pub) employees' relationship to alcohol, its service and consumption using data drawn from an ethnographic study of workers in a chain of pubs. These workers experience a particularly complex relationship between their work and their leisure; they belong to a culture in which drinking in public is the norm for consumers and, as employees, they are responsible for enforcing drinking rules within their workplace …
The concept of occupational community revisited: Analytical and Managerial Implications in Face-to-Face Service Occupations
This article explores the concept of occupational community in an attempt to discover whether it provides a useful analytical tool for understanding work experience in face-to-face service occupations.The conceptual components of occupational community are identified and discussed and then applied to data gathered from an ethnographic study of workers in the UK public house sector.We argue that there are strong grounds for accepting that an occup…
Food and Nutrition: Customs and Culture (Book)
The Sociology of Food and Eating (Book)
Food and Nutrition: Customs and Culture (Book)
Learning emotion rules in service organizations: Socialization and training in the UK public-house sector
This article discusses the way in which emotion rules are learned by service workers through an ethnographic study of employees in a chain of public houses. It reviews the findings of recent research based on studies of large firms in the service sector in order to discuss similarities and differences in the ways in which emotion rules are learned, internalized, controlled, and monitored in large firms and small units. It concludes that in contra…
The concept of occupational community revisited: Analytical and Managerial Implications in Face-to-Face Service Occupations
This article explores the concept of occupational community in an attempt to discover whether it provides a useful analytical tool for understanding work experience in face-to-face service occupations.The conceptual components of occupational community are identified and discussed and then applied to data gathered from an ethnographic study of workers in the UK public house sector.We argue that there are strong grounds for accepting that an occup…
Serving and consuming: Drink, Work and Leisure in Public Houses
This article explores public house (pub) employees' relationship to alcohol, its service and consumption using data drawn from an ethnographic study of workers in a chain of pubs. These workers experience a particularly complex relationship between their work and their leisure; they belong to a culture in which drinking in public is the norm for consumers and, as employees, they are responsible for enforcing drinking rules within their workplace …
Sociology (5 works) · Business (3 works) · Computer Science (3 works) · Ethnography (3 works) · Marketing (3 works) · Political science (3 works) · Psychology (3 works) · Public relations (3 works) · Service (business (3 works) · Citation (2 works)