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Delivering Flexibility: Contrasting Patterns in the French and the UK Food Processing Industry

Author

Listed:
  • Eve Caroli

    () (EconomiX - UPN - Université Paris Nanterre - CNRS - Centre National de la Recherche Scientifique, PSE - Paris School of Economics, PSE - Paris-Jourdan Sciences Economiques - ENS Paris - École normale supérieure - Paris - INRA - Institut National de la Recherche Agronomique - EHESS - École des hautes études en sciences sociales - ENPC - École des Ponts ParisTech - CNRS - Centre National de la Recherche Scientifique)

  • Jérôme Gautié

    () (CES - Centre d'économie de la Sorbonne - UP1 - Université Panthéon-Sorbonne - CNRS - Centre National de la Recherche Scientifique)

  • Caroline Llyod

    (SKOPE - Cardiff University [Cardiff])

  • Annie Lamanthe

    (LEST - Laboratoire d'économie et de sociologie du travail - AMU - Aix Marseille Université - CNRS - Centre National de la Recherche Scientifique)

  • Susan James

    (SKOPE - Cardiff University [Cardiff])

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.

Suggested Citation

  • Eve Caroli & Jérôme Gautié & Caroline Llyod & Annie Lamanthe & Susan James, 2010. "Delivering Flexibility: Contrasting Patterns in the French and the UK Food Processing Industry," Université Paris1 Panthéon-Sorbonne (Post-Print and Working Papers) halshs-00502241, HAL.
  • Handle: RePEc:hal:cesptp:halshs-00502241 DOI: 10.1111/j.1467-8543.2010.00792.x Note: View the original document on HAL open archive server: https://halshs.archives-ouvertes.fr/halshs-00502241
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    References listed on IDEAS

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    Cited by:

    1. Jérôme Gautié, 2010. "France: Towards the End of an Active Minimum Wage Policy?," Chapters,in: The Minimum Wage Revisited in the Enlarged EU, chapter 5 Edward Elgar Publishing.

    More about this item

    Keywords

    UK; Food Processing; France; flexibility;

    JEL classification:

    • M55 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Personnel Economics - - - Labor Contracting Devices
    • M54 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Personnel Economics - - - Labor Management
    • M12 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - Personnel Management; Executives; Executive Compensation
    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
    • J41 - Labor and Demographic Economics - - Particular Labor Markets - - - Labor Contracts
    • J22 - Labor and Demographic Economics - - Demand and Supply of Labor - - - Time Allocation and Labor Supply

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