Restaurant franchising concepts, regulations, and practices
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 any...
| Main Author: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Oakville, Ontario
Apple Academic Press
2015
|
| Edition: | Third edition, rev. and updated |
| Subjects: | |
| Online Access: | |
| Collection: | O'Reilly - Collection details see MPG.ReNa |
| Summary: | 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 |
|---|---|
| Physical Description: | xx, 579 pages illustrations (some color), photographs |
| ISBN: | 9781482223491 9781926895697 192689569X 148222349X |