This essay will focus my experience about working with meatpacking company. I will present the working conditions, exploitation, unsafe practices and mistreatment of immigrant workers that exists in meatpacking industries. In this essay I am theorizing how are members of immigrants treated at Gold’n Plump? This essay will express my memories about the years I worked at GNP. The essay will propose and answer the following questions: 1. How immigrant safety awareness can be promoted in GNP? 2. Do GNP immigrant workers do risk jobs? 3. How lack of English communication can lead immigrants to safety hazards? There are unsafe working conditions, lack of bathroom breaks, matching with high speed production lines. Also, I am using secondary data
Management keeps Ehrenreich and other employees under surveillance. They monitor the behaviors of the employees for any signs of theft, drug use, sluggishness, or anything that might be concerned worse. The managers and assistant managers are what some employees’ think are “class enemy”. Most of the management is former cooks or clerks that have crossed over to the other side. Ehrenreich views those former cooks that as “corporate as opposed to human”. Assistant manager are paid only about $400 a week and follow the directions of a corporation that exists far away from the actually location of the restaurant. Management only job is to ensure that money is being made and to not cut the employees any slack. “You give and you give and they take”, Gail another employee informs Ehrenreich. Gail vows to never work in management again for this reason.
“‘Who that cracker think he is?’” (LeDuff 355). A quote from the article “At a Slaughterhouse Some Things Never Die,” Charlie LeDuff informs readers of the racial discrimination in the workplace of a slaughterhouse. In another article, “Working at Bazooms,” Meika Loe uncovers the power struggle and inequality between men and women in a workplace she dubs “bazooms.” The disrespect and unfairness is prevalent in these two qualitative studies. Findings from the studies has supported the split-labor market theory, stemming from Marx’s proletariat and bourgeoisie theory.
Work in the mills was hard and dangerous. The men worked from six to six, seven days a week. One week on day shifts and one week on night shifts, at the end of every shift the workers worked twenty-four hours. When the men worked the long shift they where exhausted, this made it fatally easy to be careless. Accidents were frequent and the employers did little or nothing to improve the conditions that the workers h...
Deborah Fink has described in her book “Cutting into the Meatpacking Line” how fluency in English, along with gender, race, and ethnicity has played a role in the inequality and discrimination inside the meatpacking plant, where she has become a part of for a short period of time. Accordingly, in chapter four, Fink mentioned that “racial division ran throughout the plant” (Fink, p. 113) and that most of the management and supervisors were white except for one distinct higher level employee named “Ricardo”. Furthermore, Fink also described that distinctions amongst workers in the cafeteria was obvious so as discrimination towards minority groups on the floor plant. With that said, the ability of some workers to speak the English language as
In conclusion, The Jungle offered a detailed insight to the working conditions and highly unsanitary processing methods in the meat packing industry. Although he failed to successfully promote Socialism, the book has been widely successful, mainly for the horrid descriptions and images of working in the plant. It will continue to be a memorable novel for history enthusiasts alike, and a captivating story to portray life of a working class citizen during the Progressive Era.
We are appalled by the facts presented and we think that it’s not right anymore. The author wants us to see the truth behind the working conditions and feel like they are unacceptable. I feel as though we should protest the laws in place now that enable the dangerous conditions of these workplaces. As mentioned before, the “OSHA Reform Act” should be repealed because it prohibits OSHA from being able to inspect the factories. I think this is unacceptable and unethical because the act was put in place so factories do not lose money. Also, the rules in place at fast food restaurants, such as being trained before starting the job, should be more brutally enforced to ensure the workers’ safety. When I worked at a restaurant, the manager sometimes slacked on executing the rules so I didn’t know much about the job. I worked in a pizza restaurant that used cornmeal on the pans so the dough didn’t stick. When the cook took the pizza out of the oven, the cornmeal would fall on the floor making it slippery, but the manager never explained how to clean this up. Because of this, I would always slip on the piles of cornmeal while getting a pizza. Instead of owners and managers of fast food restaurants being worried about getting workers on the job more quickly, I think they should take their time explaining the job more carefully to prevent injury in the long
In the early twentieth century, at the height of the progressive movement, “Muckrakers” had uncovered many scandals and wrong doings in America, but none as big the scandals of Americas meatpacking industry. Rights and responsibilities were blatantly ignored by the industry in an attempt to turn out as much profit as possible. The meat packers did not care if poor working conditions led to sickness and death. They also did not care if the spoiled meat they sold was killing people. The following paper will discuss the many ways that rights and responsibilities were not being fulfilled by the meat packing industry.
In the book Fast Food Nation, Eric Schlosser talks about the working conditions of fast food meat slaughterhouses. In the chapter “The Most Dangerous Job,” one of the workers, who despised his job, gave Schlosser an opportunity to walk through a slaughterhouse. As the author was progressed backwards through the slaughterhouse, he noticed how all the workers were sitting very close to each other with steel protective vests and knives. The workers were mainly young Latina women, who worked swiftly, accurately, while trying not to fall behind. Eric Schlosser explains how working in the slaughterhouses is the most dangerous profession – these poor working conditions and horrible treatment of employees in the plants are beyond comprehension to what we see in modern everyday jobs, a lifestyle most of us take for granted.
According to the Panera Bread website (2011), the company mission is simply “A loaf of bread in every arm.” (para 7).
There are so many people that do not know what goes inside some meats. Some meats are infected with E. coli 0157:H7, some are not even cooked all the way and are not sanitary. Meatpacking industries have gotten better at sanitation and quality of their meat because of investigative journalists writing about the meatpacking and the fast food industry. Muckraking still exists as demonstrated by Eric Schlosser's book Fast Food Nation.
OPPORTUNITIES: McDonalds has many opportunities to change its look, menu, and customer service. McDonald’s started building newer building incorporating the arch, along with more modern furnishings. The menu has changed by adding more breakfast items and introducing the McCafe in certain areas.
In order to understand McDonald's structure and culture and why they continue to be the world's largest restaurant chain we conducted a SWOT analysis that allowed us to consider every dimension involved in the business level and corporate level strategies.
The purpose of this project is to show how financially stable the Kraft Foods Group is and demonstrates what its strengths and weaknesses are. The reader can expect to find out what Kraft Food Group is and about their financial history for the last five years. This business participates in the consumer packaged food and beverage industry. The markets that Kraft Food Group sell to are the United States and Canada. Some brands that are included in this company are Kraft, Maxwell House, Oscar Mayer, Planers, Kool-Aid, Velveeta, Capri Sun, and Philadelphia to name just a few. This company was started in 1903 by James Lewis Kraft. Mr. Kraft used a wagon and horse and started selling cheese to businesses in Chicago, Illinois. In 1909,
Burger King delivers value to their customers through their products, prices, and place and promotion strategies - (“BK doesn’t just promise value, they actually deliver value”). Burger king has been in existence for 60 years and is growing rapidly in many other countries. Burger King delivers quality, great tasting food which satisfies ones need or wants and captures the value of customers even before the first purchase is made. Burger King has products very unique from other competitors such as KFC and McDonalds. The difference is that Burger King does not limit their customers in terms of what they eat. For example, when I spoke to a customer also big fan of Burger King, he mentioned that the sauces are left public for the customer to decide on which sauce to have rather than giving the customer one kind of sauce such as McDonalds and KFC. The cold beverage is also self-help service in which customers can help themselves to a bottomless drink. This way the customer feels free to choose what satisfies the need or want.
McDonald's Corporation is the largest fast-food operator in the World and was originally formed in 1955 after Ray Kroc pitched the idea of opening up several restaurants based on the original owned by Dick and Mac McDonald. McDonald's went public in 1965 and introduced its flagship product, the Big Mac, in 1968. Today, McDonald's operates more than 30,000 restaurants in over 100 countries and have one of the world's most widely known brand names. McDonald's sales hit $57 billion company-wide and over $25 billion in the United States in 2006 (S&P).