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| Ben-Ner, Avner; Kong, Fanmin; Bosley, Stacie A.; Burns, W. Allen; Butler, Richard; Han, Tzu-Shian; Liu, Nien-Chi; Park, Yong-Seung. |
| Most retail food firms adhere to traditional human resources management practices, with employees enjoying little involvement in decision-making and little participation in company financial returns. More than one tenth of non-food firms have innovative human resources systems, with much individual and group involvement in decision-making and financial returns, but only a minuscule proportion of food firms have such systems. At the other end of the spectrum, more than one-fifth of food stores and eating and drinking places (and nearly one-third of food wholesale firms) have traditional systems, as compared to only one-tenth of non-food firms. The tasks and the human resource practices typical of retail food firms are consistent with each other. Core... |
| Tipo: Working or Discussion Paper |
Palavras-chave: Labor and Human Capital; Marketing. |
| Ano: 1999 |
URL: http://purl.umn.edu/14315 |
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