Organizational form and quality, service and cleanliness inspections scores in restaurant franchise chains: Evidence from Spain
[ES] This study investigates how the organisational form (company ownership vs. franchis- ing) of individual restaurants of a large Spanish restaurant company influences their inspection scores in terms of quality, service, and cleanliness (QSC). The research uses a panel data set that includes bimo...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universidad de Salamanca (USAL) |
| Repositorio: | GREDOS. Repositorio Institucional de la Universidad de Salamanca |
| OAI Identifier: | oai:gredos.usal.es:10366/156787 |
| Acceso en línea: | http://hdl.handle.net/10366/156787 |
| Access Level: | acceso abierto |
| Palabra clave: | Organisational form Quality Service Cleanliness Restaurant Franchise chains Quality, service, and cleanliness (QSC) 5311 Organización y Dirección de Empresas |
| Sumario: | [ES] This study investigates how the organisational form (company ownership vs. franchis- ing) of individual restaurants of a large Spanish restaurant company influences their inspection scores in terms of quality, service, and cleanliness (QSC). The research uses a panel data set that includes bimonthly restaurant‐level data on QSC inspection scores. The aggregate data initially reveal substantial differences between company‐owned and franchised restaurants. Nevertheless, after controlling for other variables, we observe that such differences are in fact minor, or even nonexistent. In addition, when we endogenise the selection of the restaurants' organisational form, the differences become statistically insignificant. |
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