Delivering Flexibility: Contrasting Patterns in the French and the UK Food Processing Industry
Eve Caroli
(1, 2, 3)
,
Jérôme Gautié
(4)
,
Caroline Llyod
(5)
,
Annie Lamanthe
(6)
,
Susan James
(5)
Eve Caroli
- Fonction : Auteur
- PersonId : 991183
Jérôme Gautié
- Fonction : Auteur
- PersonId : 17816
- IdHAL : jerome-gautie
- ORCID : 0000-0002-5562-8271
- IdRef : 032433573
Annie Lamanthe
- Fonction : Auteur
- PersonId : 2730
- IdHAL : annie-lamanthe
- IdRef : 109062922
Résumé
This article provides a comparative analysis of changes in numerical and functional labour flexibility in the French and the UK food processing industry. Based upon case study data, it explores the interaction between competitive pressures and institutional and regulatory structures and their impact on workplace practices. The findings indicate that, faced with a similar competitive environment, firms in both countries have sought to increase labour flexibility. However, the predominant forms of flexibility vary across the two countries, partly reflecting the characteristics of national labour market institutions. Numerical flexibility dominates in the UK, with high levels of paid overtime and temporary agency work. In contrast, French workplaces rely more on internal functional flexibility while also achieving numerical flexibility through seasonal variations in work schedules and a wide range of short-term employment contracts.
Format du dépôt | Notice |
---|---|
Type de dépôt | Article dans une revue |
Titre |
en
Delivering Flexibility: Contrasting Patterns in the French and the UK Food Processing Industry
|
Résumé |
en
This article provides a comparative analysis of changes in numerical and functional labour flexibility in the French and the UK food processing industry. Based upon case study data, it explores the interaction between competitive pressures and institutional and regulatory structures and their impact on workplace practices. The findings indicate that, faced with a similar competitive environment, firms in both countries have sought to increase labour flexibility. However, the predominant forms of flexibility vary across the two countries, partly reflecting the characteristics of national labour market institutions. Numerical flexibility dominates in the UK, with high levels of paid overtime and temporary agency work. In contrast, French workplaces rely more on internal functional flexibility while also achieving numerical flexibility through seasonal variations in work schedules and a wide range of short-term employment contracts.
|
Auteur(s) |
Eve Caroli
1, 2, 3
, Jérôme Gautié
4
, Caroline Llyod
5
, Annie Lamanthe
6
, Susan James
5
1
EconomiX -
EconomiX
( 2564 )
- Bâtiment G
200 Avenue de la République
92001 NANTERRE CEDEX
- France
2
PSE -
Paris School of Economics
( 301309 )
- 48 boulevard Jourdan 75014 Paris
- France
3
PSE -
Paris-Jourdan Sciences Economiques
( 139754 )
- 48 boulevard Jourdan 75014 Paris
- France
4
CES -
Centre d'économie de la Sorbonne
( 15080 )
- Maison des Sciences Économiques - 106-112 Boulevard de l'Hôpital - 75647 Paris Cedex 13
- France
5
SKOPE
( 121424 )
- Royaume-Uni
6
LEST -
Laboratoire d'Economie et de Sociologie du Travail
( 839 )
- 35 Avenue Jules Ferry - 13626 Aix en Provence cedex 1
- France
|
Comité de lecture |
Oui
|
Langue du document |
Anglais
|
Vulgarisation |
Non
|
Nom de la revue |
|
Audience |
Internationale
|
Date de publication |
2010-06
|
Volume |
48
|
Numéro |
2
|
Page/Identifiant |
284-309
|
Commentaire |
Special Edition on Comparative Studies of the Workplace
|
Public visé |
Scientifique
|
Sous-type de document pour les Articles |
Research article
|
Version du document |
version éditeur
|
Domaine(s) |
|
Voir aussi |
|
Indexation contrôlée |
|
Mots-clés |
en
flexibility, France, Food Processing, UK
|
DOI | 10.1111/j.1467-8543.2010.00792.x |
ProdINRA | 317846 |
UT key WOS | 000277792500003 |
Loading...