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Les hôtels, cafés, restaurants : tradition et renouveau

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  • Roland Sparfel

Abstract

[fre] Depuis vingt ans, le développement de l'hôtellerie d'affaires et de la restauration a transformé l'aspect d'un secteur traditionnel. Des activités typiquement tertiaires ont désormais certaines caractéristiques d'activités industrielles. Cette modernisation a exigé des investissements importants, qui ont porté autant sur le confort des établissements que sur les techniques de production. La croissance de l'activité est sensiblement la même dans les années soixante et les années soixante-dix. En 1974, l'impact de la crise pétrolière avait été limité, car la demande des ménages avait été soutenue. La croissance s'est ralentie à partir de 1978, suivant en cela la demande des ménages. L'image de l'hôtellerie-restauration comme secteur abrité a dû être abandonnée. L'emploi a progressé de 11 % entre 1970 et 1982. Le poids des non-salariés, en particulier des petits patrons, est important, bien qu'il ait tendance à régresser. Ce secteur très féminisé se caractérise par une forte proportion d'employés. Sa modernisation a néanmoins accru la place des cadres. [eng] Hotels, cafes, restaurants tradition and renewal - In the last twenty years, the development of hotels business, specifically hotels catering to businessmen, and the restaurant business has transformed the appearance of a traditional sector. Typically tertiary activities have now acquired certain characteristics of industrial activities. This modernization has required large investments directed as much towards the comfort of the establishments as towards production techniques. The growth of activity was more or less the same in the1900's and 1970's. In 1974, the impact of the oil crisis was limited because household demand had been maintained. Starting in 1978, following household demand, growth slowed. The image of the hotel and restaurant businesses as a protected sector had to be abandoned. Employment progressed by 11 % between 1970 and 1982. The weight of non wage- earners, in particular small proprietors, is still significant, it shows a tendency to decrease. This sector is characterized by a large proportion of women and of employees. Its modernization, nevertheless, has increased the place of the managerial class. [spa] Hoteles, cafés, restaurantes tradición y renovación - De veinte años acá, el desarrollo de la hostelería de negocio y de la restauración fué transformando el aspecto de un sector tradicional. Actividades típicamente terciarias presentan en lo sucesivo algunas características de actividades industrials. Dicha modernización requirió inversiones de consideración, las que estribaron tanto en el grado de comodidades de los establecimientos como en las técnicas de producción. El crecimiento de la actividad es poco más o menos parecido al de los anos del sesenta y del setenta. En 1974, el impacto de la crisis petrolera fué limitado, ya que la demanda de los hogares se fué manteniendo. El crecimiento ralentizó a partir de 1978, siguiendole el paso a la demanda de los hogares. La representación de la hostelería y restauración como sector amparado dejó de existir. El empleo progresó en un 11 % entre 1970 y 1982. El peso de los no asalariados, especialmente pequenos patronos, es de consideración, si bien propende a rétroceder. Este sector, en el que imperan las mujeres, se caracteriza por una rotunda proporción de empleados. Su modernización, no obstante, incremento el número de cuadros dirigentes.

Suggested Citation

  • Roland Sparfel, 1984. "Les hôtels, cafés, restaurants : tradition et renouveau," Économie et Statistique, Programme National Persée, vol. 163(1), pages 3-16.
  • Handle: RePEc:prs:ecstat:estat_0336-1454_1984_num_163_1_4829
    DOI: 10.3406/estat.1984.4829
    Note: DOI:10.3406/estat.1984.4829
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    References listed on IDEAS

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    1. Michel Braibant, 1982. "Le tertiaire insaisissable ?," Économie et Statistique, Programme National Persée, vol. 146(1), pages 3-17.
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