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Restaurant Franchising: Concepts, Regulations and Practices de Mahmood A. Khan

Restaurant Franchising: Concepts, Regulations and Practices

Autor Mahmood A. Khan
en Limba Engleză Hardback – 8 oct 2014
This book will be the only up-to-date book of its kind which will provide introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It will be 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 the worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition to Restaurant Franchising, explains how to do it right, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements.Topics include: What is franchising Franchising pros and cons Selecting the franchise that fits your style and goals Finding financial backing Understanding franchise agreements State franchise rules and regulations Developing healthy franchisor/franchisee relationships International franchising Unconventional franchises Readers will get practical first-hand information that will be extremely useful to hospitality academicians and students as well as corporations who are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise. It will have international audience, as was for earlier editions of the book.
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Specificații

ISBN-13: 9781926895697
ISBN-10: 192689569X
Pagini: 618
Ilustrații: 27 colour illustrations
Dimensiuni: 190 x 241 x 30 mm
Greutate: 1.5 kg
Ediția:Revised.
Editura: Apple Academic Press Inc.
Colecția Apple Academic Press

Public țintă

Academic and Postgraduate

Cuprins

Franchising and Its Importance in Business Impact of Hospitality Franchising on Economy Pros and Cons of Franchising Franchising Agreements and Legal Documentation Franchise Application and Franchise Package Franchisor/Franchisee/Franchise Selection Standard Franchisor Services Financial Aspects of Franchising Franchisor-Franchisee Relationship Franchise Concept Development Site Selection and Real Estate Nontraditional Franchises Communication and Public Relations Global Market for Restaurant Franchises International Franchising Advertising and Promotion E-Franchising Appendix: Case Studies Index

Notă biografică

Dr. Mahmood A. Khan is professor of hospitality and tourism management at the Pamplin College of Business at Virginia Polytechnic Institute and State University, in Falls Church, Virginia. He founded the university's hospitality and tourism management program in 1988. He has taught at the University of Illinois at Urbana-Champaign, Albright College (Reading, Pennsylvania), and The Pennsylvania State University. Dr. Khan received his PhD from Louisiana State University. He has received many awards and honors for his work and was also given the key to the city of Baton Rouge, Louisiana, by the mayor-president. He has served as an advisory board member for many programs and has served as a consultant to several university and college programs and many prominent restaurants, hotels, and other food service and hospitality businesses. In addition to having authored several books, Dr. Khan has been editor-in-chief of several journals, has written articles and book chapters, and has presented at many international conferences.

Recenzii

"The newly revised third edition is a classic book covering one of the most vibrant and vital sectors of the US economy. . . . The book is an excellent introduction, much more than a general academic treatment of the topic. . . . On behalf of the International Franchise Association, we are grateful to Dr. Khan for revising and bringing out a new edition of this classic book. It is a multi-purpose book, serving as classroom textbook, reference book, and business guidebook. We are delighted to recommend it on the menu for anyone who wants to learn more about this fascinating, fast-paced, and dynamic industry."
—Steve Caldeira, CFE, President and CEO, International Franchise Association
"The revised and updated third edition of Restaurant Franchising truly delivers on its promise to introduce potential restaurateurs looking to purchase a franchise the benefits as well as the challenges of operating as a franchisee. Similarly, it provides the necessary recommendations and caveats to operators looking to franchise their concept. One of the book’s best features is the current examples that underscore the key points so nicely. It is also refreshing to find a book that has utility in the classroom and in the industry."
—Dennis Reynolds, PhD, Ivar Haglund Endowed Professor, School of Hospitality Business Management, Carson College of Business, Washington State University, Pullman, Washington

Descriere

This book will be the only up-to-date book of its kind which will provide introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It will be 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 the worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition to Restaurant Franchising, explains how to do it right, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements.Topics include: What is franchising Franchising pros and cons Selecting the franchise that fits your style and goals Finding financial backing Understanding franchise agreements State franchise rules and regulations Developing healthy franchisor/franchisee relationships International franchising Unconventional franchises Readers will get practical first-hand information that will be extremely useful to hospitality academicians and students as well as corporations who are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise. It will have international audience, as was for earlier editions of the book.