内容

目次

Introduction 1. The rise of the large format food store Leigh Sparks 2. Employment in food retailing Leigh Sparks 3. Working time configurations; theory, methods and assumptions for an international comparison Jean Gadrey 4. The organisation of working time in large French food retail firms Christophe Baret 5. The organisation of working time in large German food retail firms Johannes Kirsch, Martina Klein, Steffen Lehndorff and Dorothea Voss-Dahm 6. The organisation of working time in large British food retail firms Paul Freathy and Leigh Sparks 7. The organisation of working time in large Japanese food retail firms Thierry Ribault 8. A societal interpretation of the differences and similarities in working time practices Jean Gadrey and Steffen Lehndorff 9. Societal constraints and strategic room for manoeuvre: what options do firms have for improving employee satisfaction? Christophe Baret