Delivering flexibility: working time and contractual status in the food processing industry in France and the UK
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Other versions of this item:
- Eve Caroli & Jérôme Gautié & Caroline Llyod & Annie Lamanthe & Susan James, 2010. "Delivering Flexibility : working time and contractual status in the food processing industry in France and the UK," Université Paris1 Panthéon-Sorbonne (Post-Print and Working Papers) halshs-00502242, HAL.
- Eve Caroli & Jérôme Gautié & Caroline Llyod & Annie Lamanthe & Susan James, 2010. "Delivering Flexibility : working time and contractual status in the food processing industry in France and the UK," Working Papers halshs-00502242, HAL.
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Cited by:
- D Thiel, 2009. "Dynamic modelling of labour assignment flexibility in the French fresh food industry," Journal of the Operational Research Society, Palgrave Macmillan;The OR Society, vol. 60(5), pages 652-662, May.
More about this item
Keywords
labour flexibility; food processing; labour market institutions;All these keywords.
JEL classification:
- J53 - Labor and Demographic Economics - - Labor-Management Relations, Trade Unions, and Collective Bargaining - - - Labor-Management Relations; Industrial Jurisprudence
- J81 - Labor and Demographic Economics - - Labor Standards - - - Working Conditions
- O17 - Economic Development, Innovation, Technological Change, and Growth - - Economic Development - - - Formal and Informal Sectors; Shadow Economy; Institutional Arrangements
NEP fields
This paper has been announced in the following NEP Reports:- NEP-LAB-2008-01-05 (Labour Economics)
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