學生瞭解連鎖經營的優劣特點及其執行的細節內容。特別是餐飲連鎖的適用範圍。使學生有能力判斷企業應否發展連鎖，何時發展，適用的方法並可提出發展計畫。

Students understand the advantages and disadvantages of chain operations and the details of their execution. Especially the scope of application for restaurant chains. To enable students to judge whether an enterprise should develop a chain, when to develop it, applicable methods and to propose a development plan.

应用教授讲述，课堂讨论及个案研究等方式，1）介绍连锁经营的本质和特点，並檢視連鎖經營在餐饮业的適用性，應用範圍和实践方法。 。 對连锁经营模式分別在市场管理，营运管理和财务管理上发生的影响和结果做分析和衡量。 进而学习如何分析并判断连锁经营模式对品牌发展的利弊。 2） 針對“授權加盟”的相关理论和经验做深入的研究和了解， 研討授權加盟的利幣和應用條件，分析授權加盟的風險和影響。 瞭解成為成功的授權主和受權者所需要具備的條件和兩者間的關係，包括研討授權加盟的法律文件和其他相關細節。

Using methods such as professor narration, classroom discussion and case studies, 1) introduce the nature and characteristics of chain operations, and examine the applicability, application scope and practical methods of chain operations in the catering industry. . Analyze and measure the impact and results of the chain operation model on market management, operational management and financial management. Then learn how to analyze and judge the pros and cons of the chain operation model for brand development. 2) Conduct in-depth research and understanding of the relevant theories and experiences of "authorized franchise", discuss the benefits and application conditions of authorized franchise, and analyze the risks and impacts of authorized franchise. Understand the conditions required to become a successful franchisor and authorized person and the relationship between the two, including studying the legal documents and other relevant details of the franchise.

The Economics of Franchising by Roger Blair
Franchising & Licensing by Andrew Sherman
Quick Service Restaurants, Franchising and Multi-Unit Chain management by H. G. Parsa and Francis Kwansa

The Economics of Franchising by Roger Blair
Franchising & Licensing by Andrew Sherman
Quick Service Restaurants, Franchising and Multi-Unit Chain management by H. G. Parsa and Francis Kwansa