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Jones, Ken – British Journal of Sociology of Education, 2012
In this article, the author explores these questions--from what position, with what focus, and through what methods can a history be produced that is sensible of the conflicts and passions of its own time, and that can illuminate those of the past?--estimating that the books under review in several ways invite such a demanding reading. Gary…
Descriptors: Foreign Countries, Educational History, Values, Social Systems
Social and Labour Bulletin, 1983
This group of articles discuss a variety of studies related to vocational training and youth unemployment in both developing and developed nations. (SSH)
Descriptors: Developed Nations, Developing Nations, Employment Opportunities, Employment Problems
Social and Labour Bulletin, 1983
This group of articles discusses a variety of studies related to social security and retirement benefits. These studies are related to both developing and developed nations and are also concerned with studying work conditions and government role in administering a democratic social security system. (SSH)
Descriptors: Employment Problems, Government Role, Income, Labor Conditions
Social and Labour Bulletin, 1982
This article cites six sources which present planning and implementation strategies for major government-sponsored training programs. These federal programs were designed to allocate funds to modernize training facilities and to provide employment skills for the hard-to-employ youth in six European and Asian nations. (SSH)
Descriptors: Developed Nations, Developing Nations, Employment Problems, Federal Aid
Social and Labour Bulletin, 1983
This series of articles cites a variety of sources and synthesizes a number of studies on the working conditions and the welfare of workers from several countries. (SSH)
Descriptors: Developed Nations, Developing Nations, Employment Problems, Government Role
Meriot, Sylvie-Anne – Training & Employment, 2000
In both France and the United States, restaurants remain the hotel and catering sector's main employer. In France, 25% of hotel and catering personnel are self-employers versus fewer than 5% in the United States; however, the growth of hotel and restaurant chains in France may eventually limit opportunities for creating an independent activity.…
Descriptors: Career Development, Career Ladders, Comparative Analysis, Dining Facilities