ABSTRACT
This chapter begins by briefly reviewing the findings of the research and synthesises these findings and discusses empirical insights. It draws on the key concepts from the study and connects them to existing frameworks to explore theoretical generalisations. The chapter discusses the methodological significances of the research for future studies. The consequence was that there had been fewer workers than the two restaurants actually needed, which caused massive problems in management and created dramatic tensions between owners and workers. Ethnic Chinese restaurant owners had high levels of dependence upon chefs. In the specific context of the ethnic Chinese restaurant sector, it mainly consisted of three groups: Mandarin speakers, Cantonese speakers and British-born Chinese. The nature of the product market in the sector was highly competitive and fluctuated. Laws and regulations were believed by many participants to only constrain British businesses, instead of Chinese businesses. Shared ethnicity bonded owners and workers together to breach the law collaboratively.
