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Table Of Contents

1.1 A FIRST TASTE
1.2 BACKGROUND
1.3 STATEMENT OF THESIS, QUESTIONS AND PURPOSE
1.4 RESEARCH DESIGN
1.5 METHODOLOGY
1.6 METHODS
2.1 A BRIEF HISTORY OF BREAD
2.2 THE INTERNATIONAL GROCERY MARKET
2.3 THE CANADIAN RETAIL PICTURE
3.1 THEORIES OF TECHNOLOGY AND SOCIETY
3.2 TECHNOLOGY AND THE FOOD INDUSTRY
4.1 THE LABOUR PROCESS
4.2 SKILLS AND THE DESKILLING HYPOTHESIS
4.3 ESSENTIAL SKILLS
4.4 SUMMARY OF LITERATURE
5.1 INTRODUCTION
5.2 THE WORK ENVIRONMENTS
5.2.1 THE CO-OP BAKERY
5.2.1.1 THE BAKERS
5.2.1.2 THE MANAGERS
5.2.2 INDUSTRIAL FACILITY A
5.2.3 INDUSTRIAL FACILITY B
5.3 DESKILLING APPLIED
5.3.1 SKILL AS TECHNIQUE
5.3.2 AUTONOMY IN THE WORKPLACE
5.3.3 SKILL AS SOCIAL STANDING
5.4 DESKILLING: AN UNEVEN PROCESS
5.5 ESSENTIAL SKILLS AND BAKERY WORK
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Making Bread Industrial Technologies

Making Bread Industrial Technologies

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Published by wait_and_bleed

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Published by: wait_and_bleed on Mar 31, 2011
Copyright:Attribution Non-commercial

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01/11/2013

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