Restaurant franchising : concepts, regulations, and practices /
Mahmood A. Khan.
Bok Engelsk 2015 · Electronic books.
| Omfang | 1 online resource (xx, 579 pages) : : illustrations (some color), photographs.
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| Utgave | 3rd edition.
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| Opplysninger | Description based upon print version of record.. - Front Cover; Dedication; About The Author; Contents; Foreword; Preface; Acknowledgments; Chapter 1 Introduction To Franchising; Chapter 2 Impact Of Hospitality Franchising On The U. S. Economy; Chapter 3 Pros And Cons Of Franchising; Chapter 4 Franchising Agreements And Legal Documentation; Chapter 5 Franchise Application And Franchise Package; Chapter 6 Franchisee/ Franchisor/ Franchise Selection; Chapter 7 Standard Franchisor Services; Chapter 8 Financial Aspects Of Franchising; Chapter 9 Franchisor- Franchisee Relationships; Chapter 10 Franchise Concept Development And Restaurant Design. - Chapter 11 Site Selection And Real Estate Chapter 12 Nontraditional Franchises; Chapter 13 Communications And Public Relations; Chapter 14 International Franchising; Chapter 15 Going International; Chapter 16 Marketing And Advertising: Managing Brand Equity; Chapter 17 E- Franchising; References; List Of Abbreviations; Glossary; Back Cover. - This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay
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| ISBN | 0-429-18986-9. - 1-4822-2349-X
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