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Change processes for attractive work in small manufacturing companies
Dalarna University, School of Technology and Business Studies, Occupational science.
Dalarna University, School of Technology and Business Studies, Occupational science.ORCID iD: 0000-0001-5953-2165
Dalarna University, School of Technology and Business Studies, Occupational science.ORCID iD: 0000-0001-5907-626X
2009 (English)In: Human Factors and Ergonomics in Manufacturing, ISSN 1090-8471, E-ISSN 1520-6564, Vol. 19, no 1, p. 35-63Article in journal (Refereed) Published
Abstract [en]

The article originates from research in interaction between researchers and companies in a network, which has led to an increasing awareness among managers on issues such as reasons behind difficulties in attracting competent labor. Particularly, attention has been directed toward the importance of work environment improvements that increase the attractivity of industrial work. To deal with such challenges, for more than 5 years a number of small engineering companies, with research support, have been engaged in change processes based on the concept of attractive work. The purpose of the article is to develop knowledge and understanding for how small engineering companies can create more attractive work. One goal is to make it possible to draw conclusions about the employees’ experiences of changes in the attractivity of industrial work. Efforts in this direction have been conducted through work environment assessments (before and after the changes) and through administration of a questionnaire. The results show that it is possible to analyze how employees experience changes in the attractivity of work. This is most interesting from the perspective that the results can be used for assisting further improvements.

Place, publisher, year, edition, pages
2009. Vol. 19, no 1, p. 35-63
National Category
Work Sciences
Identifiers
URN: urn:nbn:se:du-4856DOI: 10.1002/hfm.20133ISI: 000262154200003OAI: oai:dalea.du.se:4856DiVA, id: diva2:520216
Available from: 2010-06-23 Created: 2010-06-23 Last updated: 2017-12-07Bibliographically approved

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