Franchising Hospitality Services
Editat de Conrad Lashley, Alison Morrisonen Limba Engleză Paperback – mai 2000
In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels, leisure and catering using national and international examples and illustrations. These demonstrate how the theories and debates discussed in the first part, are tackled in real life situations. Examples used are from well known companies such as McDonalds, Baskin Robbins, Burger King, Choice Hotels, Holiday Inn, Domino Pizza, Pierre Victoire amongst others.
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Specificații
ISBN-13: 9780750647724
ISBN-10: 0750647728
Pagini: 296
Ilustrații: 1, black & white illustrations
Dimensiuni: 156 x 234 x 26 mm
Greutate: 0.55 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom
ISBN-10: 0750647728
Pagini: 296
Ilustrații: 1, black & white illustrations
Dimensiuni: 156 x 234 x 26 mm
Greutate: 0.55 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom
Public țintă
Professional Practice & DevelopmentCuprins
Franchising organization and debates - introduction; History and development; Franchising research: a failed literature?; Entrepreneurs or intrapreneurs?; Empowered franchisees?; Financial fundamentals; Catering; Hotels; Licensed Retail; Travel, trade and transport; The case of McDonald's Restaurants Limited
Notă biografică
Conrad Lashley, Alison Morrison
Descriere
'Franchising in the Hospitality Industry' provides an overview of the issues, debates and challenges associated with business franchising.
In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels, leisure and catering using national and international examples and illustrations. These demonstrate how the theories and debates discussed in the first part, are tackled in real life situations. Examples used are from well known companies such as McDonalds, Baskin Robbins, Burger King, Choice Hotels, Holiday Inn, Domino Pizza, Pierre Victoire amongst others.
In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels, leisure and catering using national and international examples and illustrations. These demonstrate how the theories and debates discussed in the first part, are tackled in real life situations. Examples used are from well known companies such as McDonalds, Baskin Robbins, Burger King, Choice Hotels, Holiday Inn, Domino Pizza, Pierre Victoire amongst others.