Examining Efficiency Wage Theory in US Fast Food Restaurants

Jaesun, Lee (2016) Examining Efficiency Wage Theory in US Fast Food Restaurants. In: Fifth International Conference On Advances in Economics, Management and Social Study - EMS 2016, 12-13 March,2016, Kuala Lumpur, Malaysia.

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This paper investigates the correlations between wage and productivity in United States fast food restaurants. The research examines whether or not the industry’s expansion is based on the labor productivity improvement. The author selects four major fast food firms, and compares the representative firm’s performances with its group mean. Using data from Bureau of Labor Statics, the wages are lower generally than the economic sector average; but the productivity is not lower than the National average. The representative firm, McDonald, does not show significant change in productivity, rather productivity has followed the stable trend over time. The research found that the wage in the fast food industry was lower than economic sector average, but productivity was not lower.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: efficiency wage, fast food, productivity
Depositing User: Mr. John Steve
Date Deposited: 27 Mar 2019 12:09
Last Modified: 27 Mar 2019 12:09
URI: http://publications.theired.org/id/eprint/984

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