2258 - 餐旅連鎖經營 英授 Taught in English
Franchising in the Hospitality Industry
教育目標 Course Target
1. Define in writing franchising
2. To understand the criteria for selecting a franchise
3. To explain the steps used to develop and implement and management system
4. To analysis franchise opportunity
1. Define in writing franchising
2. To understand the criteria for selecting a franchise
3. To explain the steps used to develop and implement and management system
4. To analysis franchise opportunity
參考書目 Reference Books
1. An introduction franchise (Barbara Beshel 2001) IFA EDUCATIONAL FOUNDATION，NY
2. 餐飲連鎖加盟管理 (2012) 周聖方, 華立圖書
3. 餐旅管理個案實務與理論 (2013) 孫路弘
4. 餐飲連鎖經營 ( 2007) Mahmood A. Khan著，掌慶林譯，楊智文化事業（股）公司
5. 連鎖企業管理 (2006) 丘繼智 , 華立圖書股份有限公司
1. An introduction franchise (Barbara Beshel 2001) IFA EDUCATIONAL FOUNDATION, NY
2. Restaurant and beverage franchise management (2012) Zhou Shengfang, Huali Book
3. Casualty and theoretical discussions on catering and tourism management (2013) Sun Luhong
4. Restaurant and beverage business (2007) by Mahmood A. Khan, Zhang Jinglin Lu, Yang Zhi Cultural Affairs (Shares) Company
5. Link Enterprise Management (2006) Qiu Ruizhi, Huali Books Co., Ltd.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
Class 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 Term Mid Term |
20 | Multiple Choice |
|
Group Presentation and Report I Group Presentation and Report I |
10 | Story of new establish company and logo design |
|
Group Presentation and Report II Group Presentation and Report II |
40 | 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 21-Dec-2020 at 22:00. • A paper Franchise Brochure, Flier and PPT must hand in the class on 22-Dec-2020. Group project and presentation rubric Each team member will receive the same grade, Total Grade=comprehensiveness 30% +collaboration 40% |
|
Pop exams/Homework Assignment Pop exams/Homework Assignment |
10 | 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. |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
選修-2263
|
餐旅系3 張亦騏 | 1-0 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2258
- 學分 Credit: 3-0
-
上課時間 Course Time:Tuesday/5,6,7[M106]
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授課教師 Teacher:張亦騏
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修課班級 Class:餐旅系3
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選課備註 Memo:英語授課；國經學程2823課程併班上課；本課程為深碗型課程，需同時修習2263「餐旅連鎖經營實作」。
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