Delivering Flexibility : Contrasting Patterns in the French and the UK Food Processing Industry
Caroli, Eve; Gautié, Jérôme; James, Susan; Lamanthe, Annie; Lloyd, Caroline (2010), Delivering Flexibility : Contrasting Patterns in the French and the UK Food Processing Industry, British Journal of Industrial Relations, 48, 2, p. 284-309. http://dx.doi.org/10.1111/j.1467-8543.2010.00792.x
TypeArticle accepté pour publication ou publié
Journal nameBritish Journal of Industrial Relations
MetadataShow full item record
Paris-Jourdan Sciences Economiques [PSE]
Centre d'économie de la Sorbonne [CES]
Abstract (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 competitivepressures and institutional and regulatory structures and their impact on work-place practices. The ﬁndings indicate that, faced with a similar competitiveenvironment, 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 internalfunctional ﬂexibility while also achieving numerical ﬂexibility through seasonalvariations in work schedules and a wide range of short-term employment contracts.
Subjects / KeywordsContracts; Firms; Food; Food Processing; Labor Markets
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