Abstract
Describes the labour economics of the hotel and catering industry,
which produce two characteristics: individual contracts and low
unionization. Draws parallels between the free market behaviour of this
traditional industry and the general direction of change in the industry
as a whole. Suggests that greater insecurity, a heightened sense of
immediacy in tasks, and more unsocial hours may lead to a propensity for
mobility and a lack of organizational commitment – behaviour which
is familiar in the hotel and catering industry.
Subject
Organizational Behavior and Human Resource Management,Industrial relations
Cited by
8 articles.
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