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 afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition toRestaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements.
This book is suitable for classroom use, and an accompanying online instructor's manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter's contents are highlighted starting with the chapter's objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor's manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students.
Readers will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.
The purpose of this book is to provide readers with an introduction to the fields of decision making, location analysis, and project and machine scheduling. The combination of these topics is not an accident: decision analysis can be used to investigate decision seenarios in general, location analysis is one of the prime examples of decision making on the strategic Ievel, project scheduling is typically concemed with decision making on the tactical Ievel, and machine scheduling deals with decision making on the operational Ievel. Some of the chapters were originally contributed by different authors, and we have made every attempt to unify the notation, style, and, most importantly, the Ievel of the exposition. Similar to our book on Integer Programming and Network Models (Eiselt and Sandblom, 2000), the emphasis of this volume is on models rather than solution methods. This is particularly important in a book that purports to promote the science of decision making. As such, advanced undergraduate and graduate students, as weil as practitioners, will find this volume beneficial. While different authors prefer different degrees of mathematical sophistication, we have made every possible attempt to unify the approaches, provide clear explanations, and make this volume accessible to as many readers as possible.
Treasury Restaurant Articles
Treasury Restaurant Books