A B S T RACTThis article examines the impact of supply chain pressures on the UK food processing industry and the implications for occupational health and safety. Based upon case studies in three meat processing plants, the research found that although the number of accidents is declining, little progress has been made in dealing with the widespread ill-health problems associated with largely repetitive and, in some cases, heavy work regimes. Supermarkets play a contradictory role in that they provide incentives to improve health and safety while at the same time their price and delivery demands have a detrimental impact. Despite these intense supply chain pressures, there is some room for 'manoeuvrability' in that both employers and workplace trade unions can make a difference to health and safety outcomes. K E Y WOR D Sfood processing industry / health and safety / supply chains / trade unions

No abstract

No abstract

The growth in managerial jobs is often presented by policy makers as evidence of the UK’s success in developing high-skilled, well-paid employment. At the same time, concerns have been raised that the lack of higher level qualifications in the managerial workforce has a detrimental impact on productivity and performance. This article focuses on the relatively neglected figure of the first line manager in private services through a study of the UK cafe sector. It explores the content and quality of the cafe manager’s job, and interrogates the purported benefits of upskilling through graduate level qualifications. The findings indicate that these jobs leave much to be desired in terms of pay and work content, and that managers are highly constrained by the degree of centralized control wielded by head office. Limited autonomy and, in many cases, poor job quality raise crucial questions about the ability of lower level managers to influence performance, even allowing for higher level qualifications.

Special Edition on Comparative Studies of the WorkplaceInternational audienceThis article provides a comparative analysis of changes in numerical and functional labour flexibility in the French and the UK food processing industry. Based upon case study data, it explores the interaction between competitive pressures and institutional and regulatory structures and their impact on workplace practices. The findings indicate that, faced with a similar competitive environment, firms in both countries have sought to increase labour flexibility. However, the predominant forms of flexibility vary across the two countries, partly reflecting the characteristics of national labour market institutions. Numerical flexibility dominates in the UK, with high levels of paid overtime and temporary agency work. In contrast, French workplaces rely more on internal functional flexibility while also achieving numerical flexibility through seasonal variations in work schedules and a wide range of short-term employment contracts