1.To understand the concept of the franchise, the franchisee-franchisor relationship
2.To understand the criteria for selecting a franchise
3.To analysis franchise opportunity1.To understand the concept of the franchise, the franchisee-franchisor relationship
2.To understand the criteria for selecting a franchise
3.To analyze franchise opportunities
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
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
1.餐飲連鎖加盟管理 (2012) 周聖方, 華立圖書
2.餐旅管理個案實務與理論 (2013) 孫路弘
3.餐飲連鎖經營 ( 2007) Mahmood A. Khan著，掌慶林譯，楊智文化事業（股）公司
4.連鎖企業管理 (2006) 丘繼智 , 華立圖書股份有限公司
1. Catering chain franchise management (2012) Zhou Shengfang, Huali Books
2. Case practice and theory of hotel and restaurant management (2013) Sun Luhong
3. Catering Chain Management (2007) Written by Mahmood A. Khan, translated by Zhang Qinglin, Yang Zhi Cultural Industry (Co., Ltd.)
4. Chain Enterprise Management (2006) Qiu Jizhi, Holley Book Co., Ltd.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| Class Participation and AttendanceClass Participation and Attendance class participation and attendance |
20 | The learning process for this course will be primarily driven by class discussion. Hence, student participation, in the form of class discussion is an integral part of the course and attendance is strongly recommended. 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. If a conflict or emergency arises, contact me to discuss the situation; |
| Mid TermMid Term midterm |
20 | Multiple Choice |
| Group Presentation and Report IGroup Presentation and Report I group presentation and report i |
20 | Story of new establish company and logo design |
| Group Presentation and Report IIGroup Presentation and Report II group presentation and report II |
20 | Group presentation is designed to give students an opportunity to be innovative and apply the concepts learned in class to their project. • E-file of Franchise Brochure, Flier and PPT must upload onto the New E-Learn website by 17-Dec-2018 at 22:00. • A paper Franchise Brochure, Flier and PPT must hand in the class on 18-Dec-2018 |
| Pop exams/Homework AssignmentPop 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. Sometimes you will also be asked to prepare for a short presentation. The final project will consist of designing a start-up business, including brand name, logo, marketing plan, associated products, and franchise structure. The on-site investment shows (competitions) will be open up to all THU students as potential investors. |
