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Formación profesional en la empresa : Francia se distingue de sus vecinos europeos

Author

Listed:
  • Agnès Checcaglini

    (CEREQ - Centre d'études et de recherches sur les qualifications - ministère de l'Emploi, cohésion sociale et logement - M.E.N.E.S.R. - Ministère de l'Education nationale, de l’Enseignement supérieur et de la Recherche, ESO - Espaces et Sociétés - UNICAEN - Université de Caen Normandie - NU - Normandie Université - UM - Le Mans Université - UA - Université d'Angers - UR2 - Université de Rennes 2 - CNRS - Centre National de la Recherche Scientifique - Nantes Univ - IGARUN - Institut de Géographie et d'Aménagement Régional de l'Université de Nantes - Nantes Université - pôle Humanités - Nantes Univ - Nantes Université - Institut Agro Rennes Angers - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement)

  • Isabelle Marion-Vernoux

    (CEREQ - Centre d'études et de recherches sur les qualifications - ministère de l'Emploi, cohésion sociale et logement - M.E.N.E.S.R. - Ministère de l'Education nationale, de l’Enseignement supérieur et de la Recherche)

Abstract

Al igual que todos los países europeos, Francia mantuvo en 2020 su esfuerzo de formación a pesar de la crisis sanitaria, según las últimas estadísticas disponibles. No obstante, las prácticas y los métodos de formación han cambiado, y las empresas francesas destacan por su capacidad en adaptarse al contexto y aprovechar los dispositivos públicos. Los resultados de la encuesta del CTVS también subrayan las características específicas de Francia en cuanto a la manera en que las empresas han integrado la formación en sus estrategias de recursos humanos y de desarrollo.

Suggested Citation

  • Agnès Checcaglini & Isabelle Marion-Vernoux, 2025. "Formación profesional en la empresa : Francia se distingue de sus vecinos europeos," Post-Print halshs-05461652, HAL.
    • Handle: RePEc:hal:journl:halshs-05461652
    Note: View the original document on HAL open archive server: https://shs.hal.science/halshs-05461652v1
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