외식산업의 유형별·종사자지위별 고용탄력성 추정-강원도 일반음식점을 중심으로-
Estimating Employment Elasticity in Food Industry: Restaurants in Gangwon Province
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This study explored the relations among GRDP, types of restaurants, and status of employees from the perspective of elasticity, ceteris paribus, in order to identify employment elasticity in food industry in Gangwon province. First, the results of the analysis implied that as GRDP increased by 1%, employment elasticity in food industry increased inelastically by 0.451%. In the food industry, Korean restaurants showed inelastic increase by 0.546% while Western restaurants indicated inelastic decrease by -0.372%. Second, the results from analyzing the status of employees in food industry, indicated that with an increase in GRDP, temporary employees and own-account workers increased by 1.598% and 0.501%, respectively, while regular employees decreased by -0.217%. Third, the findings also revealed that in Korean restaurants, temporary employees and own-account workers increased by 1.882% and 0.585%, respectively; in Chinese restaurants, temporary employees increased by 1.662% while regular employees decreased by -0.568%; in Japanese restaurants, temporary employee increased by 1.259%; in Western restaurants, regular employees and own-account workers decreased by -0.913% and -0.388%, respectively, while temporary employees increased by 0.456%.
Abstract
This study explored the relations among GRDP, types of restaurants, and status of employees from the perspective of elasticity, ceteris paribus, in order to identify employment elasticity in food industry in Gangwon province. First, the results of the analysis implied that as GRDP increased by 1%, employment elasticity in food industry increased inelastically by 0.451%. In the food industry, Korean restaurants showed inelastic increase by 0.546% while Western restaurants indicated inelastic decrease by -0.372%. Second, the results from analyzing the status of employees in food industry, indicated that with an increase in GRDP, temporary employees and own-account workers increased by 1.598% and 0.501%, respectively, while regular employees decreased by -0.217%. Third, the findings also revealed that in Korean restaurants, temporary employees and own-account workers increased by 1.882% and 0.585%, respectively; in Chinese restaurants, temporary employees increased by 1.662% while regular employees decreased by -0.568%; in Japanese restaurants, temporary employee increased by 1.259%; in Western restaurants, regular employees and own-account workers decreased by -0.913% and -0.388%, respectively, while temporary employees increased by 0.456%.
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