An examination of executive compensation in the restaurant industry

被引：25

作者：

Guillet, Basak Denizci ^{[1
]}

Kucukusta, Deniz ^{[1
]}

Xiao, Qu ^{[1
]}

机构：

[1] Hong Kong Polytech Univ, Sch Hotel & Tourism Management, Kowloon, Hong Kong, Peoples R China

来源：

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | 2012年 / 31卷 / 01期

关键词：

Executive compensation; Restaurant industry; Executive characteristics; Firm performance; FIRM PERFORMANCE; DIRECTOR COMPENSATION; AGENCY COSTS; CORPORATE PERFORMANCE; CEO COMPENSATION; MANAGERIAL PAY; OWNERSHIP; BOARDS; GAP; DETERMINANTS;

D O I：

10.1016/j.ijhm.2011.04.014

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

The purpose of this empirical study is to examine executive compensation in the restaurant industry. The effects of a set of accounting-based performance measures, market-based performance measures, and executive-related factors on the compensations of firm CEOs, other senior executive managers, and board members were examined. Drawn from 16 consecutive years of data and a sample of over 2200 observations from restaurant companies, the findings revealed that determinants of equity based compensation vary by different types of executives. In addition, this study supports the notion that executive compensation in the restaurant industry is determined not only by firm performance measures but also by executive-related characteristics such as tenure. (C) 2011 Elsevier Ltd. All rights reserved.

引用

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页码：86 / 95

页数：10

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