經本課程節慶活動規劃 讓學生實際由企劃/組織/執行/檢討/修正/ 而完成一個期末成果展
Planning of this course festival activities allows students to actually complete a final achievement exhibition by planning/organizing/executing/revising/revising/
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 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
主要參考書籍/資料 (Textbooks and References) (教科書遵守智慧財產權觀念不得非法影印)
自編教材
Main reference books/references (Textbooks and References) (Textbooks and References are subject to the concept of intelligent property rights and shall not be illegally photocopyed)
Self-edited textbooks
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率與參與度出席率與參與度 Attendance and participation |
35 | |
| 期中進度報告期中進度報告 Mid-term progress report |
15 | |
| 期末互評成績期末互評成績 Mutual evaluation results at the end of the period |
40 | |
| 期末報告書期末報告書 Final report |
10 |
