La présente thèse propose une réflexion sur les valeurs du travail à partir de l’œuvre de Martha C. Nussbaum, de sa conception des capacités, de la vie bonne et de la justice. Nous y définissions la valeur du travail en fonction de ses effets sur les capacités du travailleur et des autres partie-prenantes. Penser les valeurs du travail à partir des capacités relationnelles permet de rendre compte de dimensions essentielles que le travail permet de développer et que chaque être humain valorise : le respect de soi, la qualité des relations inter-personnelles ou les interactions positives avec le milieu naturel et culturel, de façon à préserver le bien vivre aujourd’hui et demain. Nous éclairons ainsi les enjeux et des finalités du bien vivre au travail, en s’appuyant sur une anthropologie et une éthique relationnelles inspirées d’Aristote et de Kant. Suivant cette approche, le travail s’inscrit aussi dans un cadre institutionnel qui vise à garantir à tous l’accès aux capacités, et en particulier à ceux qui en sont exclus.En contrepoint des approches purement instrumentales de la valeur du travail, d’inspiration utilitariste et néoclassique, cette conception des valeurs du travail est centrée ses finalités, en termes de fonctionnements humains et de vie bonne, à une échelle individuelle et collective.La portée pratique de cette recherche consiste à mettre en évidence les tensions dont le travail contemporain est l’objet et à proposer une démarche pour évaluer, de façon plus juste, les capacités des êtres humains qui y sont engagées. Elle ouvre ainsi la voie à une réflexion pour des acteurs économiques – équipes, entrepreneurs, investisseurs - qui souhaiteraient s’inspirer du cadre proposé pour faire évoluer leurs pratiques et leurs modèles économiques, en promouvant une économie qui serait davantage attentive à la qualité relationnelle entre les parties prenantes. / This thesis proposes a reflection on the values of work based on the work of Martha C. Nussbaum, her conception of capabilities, good life and justice. We defined the value of work in terms of its effects on the abilities of the worker and other stakeholders. Defining work values based on relational capacities makes it possible to account for essential dimensions that work allows to develop and that each human being values: self-respect, the quality of interpersonal relations or positive interactions with the natural and cultural environment, so as to preserve the good life today and tomorrow. In this way, we shed light on the challenges and aims of good working life, based on an anthropology and relational ethics inspired by Aristotle and Kant. Following this approach, the work is also part of an institutional framework that aims to guarantee access to capacities for all, and in particular for those excluded from them.As a counterpoint to purely instrumental approaches to the value of work, utilitarian and neoclassical in inspiration, this conception of work values is centred on its aims, in terms of human functioning and good life, on an individual and collective scale.The practical scope of this research consists in highlighting the tensions to which contemporary work is subjected and in proposing an approach to evaluate, in a more accurate way, the capacities of the human beings who are committed to it. It thus opens the way to reflection for economic players - teams, entrepreneurs, investors - who would like to draw inspiration from the proposed framework to change their business practices and models, by promoting an economy that would be more attentive to the quality of relationships between stakeholders.

This dissertation is based on a research of luxury gastronomy conducted in two luxury restaurants in Prague. The main focus of analysis is on gastronomic experience as an affective commodity and a vehicle of social, economic and political transformation. The study examines how affect is produced, commodified and how value is generated in luxury "experiential gastronomy." It also analyzes the role of affect in transformation of individuals, the society, consumption practices, entrepreneurial practices, and labor. It shows how experts on gastronomy educate the public on appropriate consumption practices and eating habits. Eating and dining serve as "technologies of the self" (Rose 2004) through which individual and social health and well-being are achieved. Cultivated affect becomes a vehicle of the "purification from socialism" (Eyal 2003) and also plays an important part on the formation of ethical consumer and citizen (Muehlebach 2011). Powered by TCPDF (www.tcpdf.org)

The thesis interprets the development of Foucault's thinking and within The Order of Things it subjects the whole concept of economy to critical reflection and defines the structure and dynamics on which the term is built. My work progresses from the abstract issue of Foucault's thinking to specific theories related to the topic. The first part is focused on the key changes and breaks across the author's thinking and work and forms the basis for a comparison of The Order of Things with a broader view of Foucault's thinking. Then I follow with economic theory basis in The Order of Things and define terms such as monetary theory, value theory, wealth analysis and other that are directly connected with economic issues. I focus on authors of economic theories who have influenced Foucault's thinking or are differently connected with my explication, e.g. Adam Smith, David Ricardo or Karl Marx. In the final part of the thesis I compare Foucault's thoughts and conclusions with the philosophy of Louis Althusser in his book Reading Capital which is based on Karl Marx's theories. The focus is mainly on the interpretation of modern episteme which is in The Order of Things directly related to the term of economy. I introduce common and different attributes of Althusser's and Foucault's thinking and present my...

This dissertation is based on a research of luxury gastronomy conducted in two luxury restaurants in Prague. The main focus of analysis is on gastronomic experience as an affective commodity and a vehicle of social, economic and political transformation. The study examines how affect is produced, commodified and how value is generated in luxury "experiential gastronomy." It also analyzes the role of affect in transformation of individuals, the society, consumption practices, entrepreneurial practices, and labor. It shows how experts on gastronomy educate the public on appropriate consumption practices and eating habits. Eating and dining serve as "technologies of the self" (Rose 2004) through which individual and social health and well-being are achieved. Cultivated affect becomes a vehicle of the "purification from socialism" (Eyal 2003) and also plays an important part on the formation of ethical consumer and citizen (Muehlebach 2011). Powered by TCPDF (www.tcpdf.org)

本研究的主要目的有二，首先，探討新世代工作者與非新世代工作者在工作價值觀及期望的報酬類型上有何差異，其次，則進一步針對新世代工作者探討其個人與組織在工作價值觀上的契合程度以及對組織現行報酬狀況的滿意程度兩者與其組織承諾是否有關。 　　基本上，「新世代工作者」是新人類（於民國54年至64年間出生的一代）與新新人類（於民國64年以後出生的一代）中已在職者的合稱，而「非新世代工作者」則是泛指於民國54年以前出生的已在職者。參與本研究的受試為服務於大台北地區、且公司人數達百人以上之民營企業的新世代工作者230名與非新世代工作者160名，研究工具則包括「工作價值觀量表」、「期望報酬類型暨報酬滿意度量表」、「組織承諾量表」以及「個人基本資料」等四個量表。 　　研究結果發現：(一) 在目的性工作價值觀方面，新世代工作者較非新世代工作者重視內在酬賞，包括較重視工作是否符合個人興趣、能否帶來成就感與自我成長，而非新世代工作者則較新世代工作者重視集體利益，也就是較為重視工作在服務社會以及國家民族發展上的影響。 (二)在手段性工作價值觀方面，非新世代工作者普遍較新世代工作者重視能力與理智、寬容雅量以及尊重傳統等工作行為規範，且除了謹慎一項是新世代工作者較為重視外，其餘知恥、毅力、尊卑有序、寬容雅量、忠誠、謙虛、自我約束、尊重傳統以及節儉等均是非新世代工作者的重視程度高於新世代工作者。(三)在期望報酬類型方面，新世代工作者對直接財務性報酬與間接財務性報酬的重視(期望)程度高於非新世代工作者，且在40種不同的報酬類型中，非新世代工作者除了在「提供助手，協助處理工作上的事務」一項上的需要程度高於新世代工作者外，其餘在加薪、協助進行生涯規劃、充裕的工作經費、可以選擇自己感興趣的工作、短期績效工作獎金、提供進修與訓練機會、可自由的安排工作時間、各種補助津貼、提供國內(外)旅遊以及運動休閒設施等11項上，均是新世代工作者的需求程度較高。(四) 整體而言，新世代工作者個人與組織在工作價值觀上的契合程度、對組織現行報酬狀況的滿意程度分別與組織承諾間存有正相關，且其在內在非財務性報酬、直接財務性報酬上的滿意與否，以及在內在酬賞上的契合程度是預測其組織承諾時的重要變項。 　　最後，本研究根據研究所得的結果，討論研究結果的意義並對企業界、新世代工作者與後續研究提出一些建議。