Establishment Characteristics and Work Practices: Commerce and Hospitality Sector
[Excerpt] This paper is one in a series of sector profiles giving an overview of structural characteristics, work organisation practices, human resource management, employee participation and social dialogue in the commerce and hospitality sector. It is based on the third European Company Survey (EC...
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ftcornelluniv:oai:ecommons.cornell.edu:1813/87431 2023-05-15T16:50:36+02:00 Establishment Characteristics and Work Practices: Commerce and Hospitality Sector Eurofound 2016-01-01 application/pdf https://hdl.handle.net/1813/87431 en_US eng 10283874 https://hdl.handle.net/1813/87431 Europe structural characteristics human resource management employee participation organizational practices social dialogue commerce and hospitality sector article 2016 ftcornelluniv 2020-12-10T18:01:23Z [Excerpt] This paper is one in a series of sector profiles giving an overview of structural characteristics, work organisation practices, human resource management, employee participation and social dialogue in the commerce and hospitality sector. It is based on the third European Company Survey (ECS), which gathers data about companies and establishments with 10 or more employees in all economic sectors except those in the NACE Rev. 2.0 categories A (agriculture and fishing), T (activities of the household) and U (activities of extraterritorial organisations and bodies) across all 28 EU Member States and Iceland, the former Yugoslav Republic of Macedonia, Montenegro and Turkey. Additional information on the structural characteristics is derived from Eurostat data. The sector includes all activities related to commerce and hospitality and the retail trade, repair of motor vehicles and motor cycles, and accommodation and food service activities. The third ECS contains responses from 5,945 establishments in this sector across the EU28. The profile compares aspects of establishment characteristics with the EU28 as a whole. The methodology used (latent class analysis) was developed in the overview report. Please note that percentages may not total 100 in some figures due to rounding. EF_Establishment_characteristics_commerce_sector.pdf: 35 downloads, before Oct. 1, 2020. Article in Journal/Newspaper Iceland Cornell University: eCommons@Cornell |
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Cornell University: eCommons@Cornell |
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topic |
Europe structural characteristics human resource management employee participation organizational practices social dialogue commerce and hospitality sector |
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Europe structural characteristics human resource management employee participation organizational practices social dialogue commerce and hospitality sector Eurofound Establishment Characteristics and Work Practices: Commerce and Hospitality Sector |
topic_facet |
Europe structural characteristics human resource management employee participation organizational practices social dialogue commerce and hospitality sector |
description |
[Excerpt] This paper is one in a series of sector profiles giving an overview of structural characteristics, work organisation practices, human resource management, employee participation and social dialogue in the commerce and hospitality sector. It is based on the third European Company Survey (ECS), which gathers data about companies and establishments with 10 or more employees in all economic sectors except those in the NACE Rev. 2.0 categories A (agriculture and fishing), T (activities of the household) and U (activities of extraterritorial organisations and bodies) across all 28 EU Member States and Iceland, the former Yugoslav Republic of Macedonia, Montenegro and Turkey. Additional information on the structural characteristics is derived from Eurostat data. The sector includes all activities related to commerce and hospitality and the retail trade, repair of motor vehicles and motor cycles, and accommodation and food service activities. The third ECS contains responses from 5,945 establishments in this sector across the EU28. The profile compares aspects of establishment characteristics with the EU28 as a whole. The methodology used (latent class analysis) was developed in the overview report. Please note that percentages may not total 100 in some figures due to rounding. EF_Establishment_characteristics_commerce_sector.pdf: 35 downloads, before Oct. 1, 2020. |
format |
Article in Journal/Newspaper |
author |
Eurofound |
author_facet |
Eurofound |
author_sort |
Eurofound |
title |
Establishment Characteristics and Work Practices: Commerce and Hospitality Sector |
title_short |
Establishment Characteristics and Work Practices: Commerce and Hospitality Sector |
title_full |
Establishment Characteristics and Work Practices: Commerce and Hospitality Sector |
title_fullStr |
Establishment Characteristics and Work Practices: Commerce and Hospitality Sector |
title_full_unstemmed |
Establishment Characteristics and Work Practices: Commerce and Hospitality Sector |
title_sort |
establishment characteristics and work practices: commerce and hospitality sector |
publishDate |
2016 |
url |
https://hdl.handle.net/1813/87431 |
genre |
Iceland |
genre_facet |
Iceland |
op_relation |
10283874 https://hdl.handle.net/1813/87431 |
_version_ |
1766040733179969536 |