The model of using temporary staffing models is quite common in businesses that are cyclical or seasonal in nature. I experienced this as well while in manufacturing of ice cream. One major factor that employers look for in any staff who are working in the operations is conscientiousness to the needs of the operation and the team. On that note, have you noticed any difference in the attitudes and performance of those who are 'temps' vs those who are regular employees? Do you have to have 2 staff planning schemes - one for temps and one for regulars?

 What is the relationship between the business strategy and the organizational culture in regards to staffing decisions? How does business strategy affect management selection?