1. To understand the criteria for selecting a franchise
2. To explain the steps used to develop and implement and management system
3. To develop the start-up company design and preparation.
1. To understand the criteria for selecting a franchise
2. To explain the steps used to develop and implement and manage system
3. To develop the start-up company design and preparation.
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 |
50 | 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; |
| Logo Logo LOGO |
25 | Story of new establish company and logo design |
| Start-up company brochure and posterStart-up company brochure and poster start-up company brochure and poster |
25 | Start-up company’s brochure and poster |
