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Determinantes de la estructura organizativa de las cadenas de restaurantes

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Abstract

Este trabajo estudia, desde una perspectiva de agencia, los factores que determinan la propensión de las cadenas de restaurantes a franquiciar sus puntos de venta en vez de integrarlos verticalmente. Los resultados del análisis sobre una muestra de cadenas de restaurantes españolas ponen de relieve que la propensión de los franquiciadores a franquiciar sus centros de venta aumenta con la importancia de la labor encomendada a los responsables de tales centros. También se ha observado que la importancia de la labor desarrollada por los franquiciadores afecta negativamente a su propensión a franquiciar. Sin embargo, la asignación del riesgo entre franquiciadores y franquiciados no parece influir en la propensión de las cadenas a franquiciar.

Suggested Citation

  • Vázquez, Luis & Elísio Santos, José, 2006. "Determinantes de la estructura organizativa de las cadenas de restaurantes," Working Papers "New Trends on Business Administration". Documentos de Trabajo "Nuevas Tendencias en Dirección de Empresas". 2006-04, Interuniversity Research Master and Doctorate Program (with a quality mention of ANECA) on "Business Economics", Universities of Valladolid, Burgos, Salamanca and León (Spain). Until 2008, Interuniversity Doctorate Program (with a quality mention of ANECA) “New trends in Business Administration”, Universities of Valladolid, Burgos, and Salamanca (Spain). Master en Investigación y Programa de Docto.
    • Handle: RePEc:ntd:wpaper:2006-04
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