THE FREELANCE ERA: TRANSFORMING TRADITIONAL HUMAN RESOURCE MANAGEMENT

Authors

  • Mushtariy Salimova Author
  • Ziyavitdinov H.H Author

Abstract

This article highlights the need for modern HRM systems to adapt to the freelance model of work. The growing number of freelancers reduces the effectiveness of traditional approaches based on full-time employees and calls for a strategic revision. Drawing on research and global corporate practices, the paper analyzes necessary changes in three key areas: company values, performance evaluation systems, and onboarding processes. The relevance of these transformations is also emphasized within the context of Uzbekistan.

References

1. https://data.worldbank.org/indicator/SL.EMP.SELF.ZS

2. Groenendaal, S. M. E. van den, Freese, C., Poell, R. F., & Kooij, D. T. A. M. (2023). Inclusive human resource management in freelancers' employment relationships: The role of organizational needs and freelancers' psychological contracts. Human Resource Management Journal, 33(3), 224–240. https://doi.org/10.1111/1748-8583.12432

3. https://newsletter.automationhacks.io/p/engineering-practices-meta-8-performance

4. IRS. (2024). Worker Classification 101: employee or independent contractor. Retrieved from IRS.gov DOLirs.gov+1investopedia.com+1

5. Rivermate. (2025). Freelancing in Uzbekistan. Retrieved from Rivermate.com rivermate.com+1skuad.io+1

6. Dickson, R. K. (2024). An Exploration Of Effective Onboarding On Employee Engagement And Retention In Work Organizations. Journal of Human Resource. https://www.researchgate.net/publication/379689942_An_Exploration_Of_Effective_Onboarding_On_Employee_Engagement_And_Retention_In_Work_Organizations?utm_source=chatgpt.com

7. Ziyavitdinov H. H. MANAGEMENT PARAMETERS AND THE IMPORTANCE OF QUALITY MANAGEMENT IN THE RESTAURANT BUSINESS //ББК 65.0501 А 43. – 2022. – С. 341.

8. Ziyavitdinov H. RESTAURANT MANAGEMENT COST PRICE AS A KEY COMPETENCE OF ITS MANAGEMENT //Экономика и социум. – 2021. – №. 9 (88). – С. 223-228.

9. Зиявитдинов Х. Quality of services as a result of the sophistication of the catering team //Региональные проблемы экономических изменений и перспектива развития. – 2021. – Т. 1. – №. 1. – С. 6-12.

10. Ziyavitdinov H.H. Инновационный проект “Smart restaurant” в ресторанном сервисе // Вестник науки и образования. № 6(109), 2021. P. 25. https://academicjournal.ru/blizhajshij-nomer/ekonomicheskie-naukieryj.html

11. Ziyavitdinov, H. (2021). RESTAURANT MANAGEMENT COST PRICE AS A KEY COMPETENCE OF ITS MANAGEMENT. Экономика и социум, (9 (88)), 223-228.

12. Shukurullayeva, H., & Ziyavitdinov, H. H. (2025). DIGITAL FINANCIAL TECHNOLOGIES AND SMALL BUSINESS. AMERICAN JOURNAL OF MULTIDISCIPLINARY BULLETIN, 3(5), 330-335.

Downloads

Published

2025-08-29