“…In franchising, the relation between organizational form and performance has been studied by Shelton (1967), who finds that, under company ownership, costs of outlets are higher and profits are lower than under franchising in a single chain; Krueger (1991), who finds that employees of company-owned outlets are paid slightly more than employees in franchised units; Beheler (1991), who finds that directly-owned restaurants provide lower quality service than franchised ones of the same chain; and Barron and Umbeck (1994), who, on the contrary, find that franchised gas stations are opened less hours. There is also a substantial body of empirical evidence on agriculture, comparing the yields obtained under sharecropping with those under lease contracts (Nabi, 1986) and ownership (Shaban, 1987).…”