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Full Description
This text covers all aspects of franchising for the restaurant industry, from theory and concept development to site selection and menu planning.
Contents
Introduction to franchising. Restaurant franchising in the U.S. economy. Advantages and disadvantages of franchising. Legal documents and franchising agreements. Franchisee/franchisor/franchise selection. Franchise application and franchise package. Standard franchisor services. Franchisor-franchisee relationship. International franchising. Franchising concept development. Operational aspects of restaurant franchises. Management aspects of restaurant franchises. Appendices. References and suggested readings.
