France paid employment: accommodation and food (persons)
France paid employment: accommodation and food (persons) stood at 1,319.7 thousand persons in Q2 2026, according to INSEE – Institut national de la statistique et des études économiques (BDM). It is one of the indicators in the Payroll employment table (Value · Quarterly), with a complete series running from Q1 1949 to Q2 2026. The complete series with an interactive chart, free to download.
This indicator in the Payroll employment table
| Indicator | Q2-2026 | Q1-2026 | Q4-2025 | Q3-2025 | Q2-2025 | Q1-2025 | Q4-2024 | Q3-2024 | Q2-2024 | Q1-2024 | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Employment by branch | |||||||||||
| Paid employment (individuals) - Accommodation and food service activities | 1,319.7 | 1,315.5 | 1,316.4 | 1,315.1 | 1,303.6 | 1,294.8 | 1,295 | 1,292.1 | 1,284.8 | 1,279.7 | |
| Paid employment (full-time equivalent) - Accommodation and food service activities | 1,150.8 | 1,145.9 | 1,147.1 | 1,147.6 | 1,138.2 | 1,131.2 | 1,134.1 | 1,132.7 | 1,124.2 | 1,115.2 |
Understanding france paid employment: accommodation and food (persons)
Enumerating salaried personnel on formal enterprise payrolls within hotels, restaurants, and food service providers, this headcount tracks dependent workers exclusively. Independent business owners, freelancers, and unpaid family helpers are omitted, focusing the measure strictly on wage earners bound by employment contracts. This payroll restriction separates formal dependent labor from broader measures that include self-employed hospitality operators. Every salaried worker is counted as an individual physical unit, providing a direct tally of formal jobs in the lodging and catering branch without weighting for part-time schedules or hours worked.
Interpreting these quarterly figures demands caution regarding massive seasonal hiring and layoff waves associated with tourism seasons. Provisional early estimates are routinely updated as formal employer social declarations are fully processed by statistical agencies. Analysts should rely on year-on-year comparisons to filter out predictable seasonal noise that otherwise obscures underlying labor trends. Contrasting this payroll count with total accommodation and food employment highlights the prevalence of independent proprietorships within the sector.
Frequently asked questions
- Are self-employed chefs or independent bed-and-breakfast owners included?
- No, only salaried workers with formal enterprise payroll status are counted in this series.
- Does this series adjust for part-time hospitality work?
- No, each salaried worker is registered as a single headcount unit regardless of weekly hours.
- Why is quarter-on-quarter analysis misleading for this branch?
- Massive tourism-driven seasonal hiring creates large quarterly swings that overshadow longer-term economic shifts.