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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| Format: | eBook |
| Language: | English |
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Oakville, Ontario
Apple Academic Press
2015
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| Edition: | Third edition, rev. and updated |
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| Online Access: | |
| Collection: | O'Reilly - Collection details see MPG.ReNa |
Table of Contents:
- 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
- Includes bibliographical references