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 objectives: 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.

The content of the course: from theory to practice, the visual inspection, and the development and application of authorization in modern business. It also discusses the use and regulations of authorization operations in different industries, the advantages and disadvantages of operations and the details of implementation, as well as the prospects for the coming.

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 franchising from both the franchiser and franchisee’s point of view in hospitality management. It also identifies start-up, organization, franchiser/franchisee’s relationships, marketing, legal aspects, and operations, with an orientation towards the small business franchiseee. 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 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