An examination of executive compensation in the restaurant industry

Basak Denizci Guillet; Deniz Kucukusta Seyidir; Qu Xiao

doi:10.1016/j.ijhm.2011.04.014

An examination of executive compensation in the restaurant industry

Basak Denizci Guillet, Deniz Kucukusta Seyidir, Qu Xiao

Research output: Journal article publication › Journal article › Academic research › peer-review

32 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	86-95
Number of pages	10
Journal	International Journal of Hospitality Management
Volume	31
Issue number	1
DOIs	https://doi.org/10.1016/j.ijhm.2011.04.014
Publication status	Published - 1 Mar 2012

Keywords

Executive characteristics
Executive compensation
Firm performance
Restaurant industry

ASJC Scopus subject areas

Tourism, Leisure and Hospitality Management
Strategy and Management

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10.1016/j.ijhm.2011.04.014

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An examination of executive compensation in the restaurant industry

Abstract

Keywords

ASJC Scopus subject areas

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