Communiqué, issue 1, 2004
Articles
- Similar perceptions of quality of life across Europe
- Higher collective bargaining levels in EU than Japan and USA
- Migration levels likely to be small, survey reveals
- Sharpening Europe's competitive edge
- Spotlight on working conditions in two sectors
- A road map for conflict resolution
- Working conditions: an international comparison
- Europe's small economies worst hit by industrial restructuring cases
- Part-time workers still experience adverse working conditions
Previous issues of Communiqué
Two new reports shed fresh light on current trends in working and employment conditions in two of the EU’s most rapidly changing sectors: road freight transport, and hotels and restaurants. As the Foundation’s third European working conditions survey revealed, both of these sectors are undergoing significant upheaval, triggered by the introduction of new technology, more intense international competition and new work practices.
The studies provide a detailed analysis of these developments, based on qualitative and quantitative data from all 15 Member States, as well as literature reviews. The topics covered range from the quality of employees’ health and working conditions to the regulatory environment and trends. There are also recommendations for solutions to various problems, supported by case studies.
EU road freight transport sector
According to the road freight transport report, drivers in this sector are experiencing an increasing lack of control over their jobs. Demands from customers for faster 'just in time' (JIT) deliveries, coupled with the introduction of new 'Big Brother' technologies in vehicles, such as GPS satellite systems, are just two of the recent developments that have contributed to this problem.
To add to these challenges, staff face mounting pressure to take on a wider range of tasks as companies strive to reduce costs in this highly competitive and cyclical industry. Drivers are frequently expected to load and unload vehicles, as well as perform warehouse duties. This exposes them to additional risks. Increasingly, they are also the company’s sole point of contact with customers, requiring new communication skills, including foreign languages as the sector spreads its wings across national boundaries. Many drivers, however, lack these skills: the typical employee is male, about 40 and with a relatively low level of education.
Despite these additional responsibilities and obstacles, training is limited, largely due to the fact that over 65% of road freight businesses employ fewer than 10 staff and lack the necessary resources. Regulatory compliance is also low.
The picture is not all bleak, however. Technological advances have reduced employees’ exposure to fumes and vapours, while more ergonomic truck designs have reduced the risk of musculoskeletal disorders. Even some of the new on-board devices, have had positive spin-offs, including improved road safety.
EU hotel and restaurant sector
The hospitality industry must 're-think its business models and ways of attracting and keeping employees' if it is to satisfy consumers' demands for higher and more flexible levels of service, according to the Foundation's report on the sector. In particular, hotels and restaurants will have to treat staff more like investments, rather than costs, with a stronger emphasis on training and more secure employment contracts.
At present, the sector is characterised by low wages, anti-social hours and a predominantly young, under-educated workforce, most operating on temporary or short-term employment contracts due to the industry’s highly seasonal nature. In some countries, there is even a trend towards hiring staff on an 'on-call' basis. As a result, employee turnover tends to be high and level of experience low.
However, a number of trends within the hospitality sector are likely to induce change. For example, consumers are increasingly switching from 'sun' holidays to more specialist, 'up-market' holidays involving cultural and environmental attractions and activities, each requiring particular employee skills. Generally, the market is becoming more fragmented.
The need for greater computer and technical literacy among staff is also intensifying as technology becomes more deeply ingrained in the sector. Moreover, the ageing of Europe’s population raises questions about the commercial wisdom of the industry’s strong slant towards young employees, particularly female staff.
Inevitably, these challenges are not universal. The larger hotels and restaurant chains appear to be addressing these issues. The problem is that the vast majority of businesses in the sector are small- to medium-sized enterprises, still cocooned in the past.