課程目標: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。
課程內涵:從理论到实践，檢视連鎖，授權經營在近代商業上的發展和應用。 并研討授權經營在不同行業中的使用和规範，经营的优劣特点及其执行的细节内容, 以及將来的展望。Course goal: Students understand the advantages and disadvantages of chain operations and the details they perform. Especially the scope of the dining chain. Make students have the ability to judge whether the enterprise should develop chain and when to develop, and the applicable method can propose development plans.
Curriculum connotation: From theoretical to practice, review chain, and authorize the development and application of business in modern business. And discuss the use and standardization of authorized operations in different industries, the advantages and disadvantages of operations, the details of its execution, and the future outlook.
The course is designed to examine franchising from both the franchiser and franchisee’s point of view in hospitality management. It also identifies start-up, organization, franchiser/franchisee’s relations, marketing, legal aspects, and operations, with an orientation toward the small business franchisee. The course will stress the application of analytical techniques. However, the students will obtain a better understanding and knowledge of what today are the main franchising strategic alternative in the hospitality industry When the student complete the course, he/she will be able to obtain a better understanding and knowledge of what today are the main franchising strategic alternative in the hospitality industry.
The Course is Designed to Examine Fraanchising from Both the Fraanchiser and Fraanchisee's Point of View in Hospital. It Also Identifie Organization, Franchiser/Fraanchisee's Relations, Marketing, Legal Aspects, and Operations, With An Orientation Toward the Small Business Franchiseeeeeeee The count will stress the application of analytical techniques. However, The Students Will Obtain A Betterstance of What TODAY are the Ain Franterising Strategic Alternative in the Hospitalism Industry When the Student Complete the Course, he/she will be be avle to obtain a Better UNDERSTANDING and KNowledge of What TODAY are the mainulachising Strategic Alternative in the Hospitality 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 franching by martin mendelsohn
Talking from a practical point of view: chain and authorization to join, Wang Dadong
The economics of fraanchising by Roger Blair
Franchising & Licensing by Andrew Sherman
Quick Service Restaurants, Fraanchision and Multi-Unit Chain Management by H. G. Parsa And Franteis Kwansa
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