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Delivering flexibility: Contrasting patterns in the French and the UK food processing industry

Caroli, Eve, Gautié, Jérôme, Lloyd, Caroline, Lamanthe, Anne and James, Susan 2010. Delivering flexibility: Contrasting patterns in the French and the UK food processing industry. British Journal of Industrial Relations 48 (2) , pp. 284-309. 10.1111/j.1467-8543.2010.00792.x

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Abstract

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.

Item Type: Article
Date Type: Publication
Status: Published
Schools: ESRC Centre on Skills, Knowledge and Organisational Performance (SKOPE)
Social Sciences (Includes Criminology and Education)
Subjects: H Social Sciences > H Social Sciences (General)
H Social Sciences > HD Industries. Land use. Labor
Publisher: Wiley-Blackwell
ISSN: 0007-1080
Last Modified: 04 Jun 2017 03:43
URI: http://orca.cf.ac.uk/id/eprint/25458

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Cited 7 times in Web of Science. View in Web of Science.

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