2564 - 餐旅連鎖經營 英授 Taught in English
Franchising in the Hospitality Industry
教育目標 Course Target
1.Analyzed the history of franchising from 1900’s to the present day
2.Define in writing franchising
3.Explain the different type of franchise agreements
4.Identify and distinguish the two types of franchises
5.Analyze and explain why franchisees fail
6.Explain the criteria for selecting a franchise
7.Understand the cost associated with developing a franchise
8.Understand the personal consideration in developing a franchise
9.Identify the legal aspects of developing a franchise
10.Explain the advantages of hands-on vs absentee ownership
11.Develop and enforce the system standards
12.Explain the steps used to develop and implement and management system
13.Explain how automation impacts the franchise operation
14.Develop and implement a franchise marketing plan
15.List the steps in handing a labor dispute
16.Understand the considerations in raising money for a new franchise project
17.Explain the components of finding a location and the considerations in this process
18.Analyze financial statements and develop pro form statements
1.Analyzed the history of franchising from 1900’s to the present day
2.Define in writing franchising
3.Explain the different type of franchise agreements
4.Identify and distinguish the two types of franchises
5.Analyze and explain why franchisees fail
6.Explain the criteria for selecting a franchise
7. Understand the cost associated with developing a franchise
8. Understand the personal consideration in developing a franchise
9.Identify the legal aspects of developing a franchise
10.Explain the advantages of hands-on vs absentee ownership
11.Develop and enforce the system standards
12.Explain the steps used to develop and implement and management system
13.Explain how automation impacts the franchise operation
14.Develop and implement a franchise marketing plan
15.List the steps in handing a labor dispute
16. Understand the considerations in raising money for a new franchise project
17.Explain the components of finding a location and the considerations in this process
18.Analyze financial statements and develop pro form statements
參考書目 Reference Books
1.餐飲連鎖經營 ( 1999) Mahmood A. Khan著，掌慶林譯，楊智文化事業（股）公司
2.連鎖企業管理 (2006) 丘繼智 , 華立圖書股份有限公司
3.餐飲加盟連鎖最佳實務 ( 2006) 金海 , 商周出版
1. Catering and drinking business (1999) by Mahmood A. Khan, Zhang Jinglin Lu, Yang Zhi Cultural Affairs (Shares) Company
2. Link Enterprise Management (2006) Qiu Ruizhi, Huali Books Co., Ltd.
3. Best practice for joining the restaurant and beverage franchise (2006) Jinhai, Shang and Zhou Publishing
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
Class Participation and Attendance Class Participation and Attendance |
20 | If you are absent THREE times throughout the semester without a legitimate reason, you will be penalized with FIVE point deduction off your final grade. |
|
Mid Term Mid Term |
30 | Candidates, who attempt to view the papers of the other candidates, or disturb other candidates in any way, will result in the withdrawal of the test paper and zero points given for the test(a). |
|
Group Presentation and Report Group Presentation and Report |
30 | Group presentation is designed to give students an opportunity to be innovative and apply the concepts learned in class to their project. |
|
Pop exams/Homework Assignment Pop exams/Homework Assignment |
20 | Group Homework Assignments will be given throughout the semester; they are short exercises to help you understand and apply the concepts and theories discussed in class. |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2564
- 學分 Credit: 3-0
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上課時間 Course Time:Tuesday/5,6,7[M115]
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授課教師 Teacher:張亦騏
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修課班級 Class:餐旅系3,4
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