100年第2學期-5266 餐旅連鎖經營研究 課程資訊

評分方式

評分項目	配分比例	說明
Class Participation and Attendance	20	The learning process for this course will be primarily driven by class discussion.
Individual presentation	30	Individual presentation is designed to give students an opportunity to be innovative
Group presentation	30	Group presentation is designed to give students an opportunity to be innovative
Pop exams/Homework Assignment	20	Group Homework Assignments

教育目標

This module is co-shared with industrial practitioner (director of Gordon Berisch). It is expected that students will be able to put their theoretical knowledge into practice after class 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.

課程概述

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.

基本資料

選修課，學分數：0-3
上課時間：五/2,3,4
修課班級：餐旅碩1
修課年級：年級以上
選課備註：M207-3上課 不開放推廣部修課

參考書目

All course material will be provided in the lessons and net links. There are no required materials to purchase before taking the class