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...

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Bibliographic Details
Main Author: Khan, Mahmood A.
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
Description
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