Hotels require flexibility in their labour supply to match fluctuations in consumer demand. In non‐union circumstances managers take a neo‐classical approach, applying numerical and financial flexibility. What happens when collective bargaining is involved? An analysis of collective...

Describes the labour economics of the hotel and catering industry, which produce two characteristics: individual contracts and low unionization. Draws parallels between the free market behaviour of this traditional industry and the general direction of change in the industry as a whole. Suggests...