The Minimum Wage in the Restaurant Industry

by William T. Alpert

This work analyzes how the minimum wage has been differentially applied to the restaurant industry due to the labor intensive nature of the industry. The impact of minimum wage laws on work hours, wage rates and structures, fringe benefits, and labor quality are studied both in terms of the history of its application and the basic structure of the industry.

175 pages, Hardcover

First published August 5, 1986