学生了解连锁经营的优劣特点及其执行的细节内容。特别是餐饮连锁的适用范围。使学生有能力判断企业应否发展连锁，何时发展，适用的方法并可提出发展计划。Students understand the pros and cons of chain operations and the details of their implementation. Especially the scope of application of catering chains. Enable students to judge whether a company should develop chains, when to develop, applicable methods and propose development plans.
研究餐廳開發計劃的內容與方法2. 促使學員能具備餐廳開發之知識 3. 培養學員對餐廳開發之信心 4. 協助學員解答業界實際問題
Research the content and methods of restaurant development plan 2. Encourage students to have knowledge of restaurant development 3. Cultivate students' confidence in restaurant development 4. Help students answer practical questions in the industry
The Guide to Franchising by Martin Mendelsohn
以實務觀點談：連鎖与授权加盟，王大東 著
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 Guide to Franchising by Martin Mendelsohn
Discussing with practical views: Linked and authorized franchise, written by Wang Dadong
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
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| Term paper 学期报告Term paper 学期报告 Term paper semester report |
50 | |
| Mid-term 期中考Mid-term 期中考 Mid-term Mid-term |
30 | |
| Participation 课堂参与Participation 课堂参与 Participation Classroom Participation |
20 |
