100年第2學期-5266 餐旅連鎖經營研究 課程資訊

課程分享

選課分析

本課程名額為 15人,已有12人選讀,尚餘名額3人。

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

授課教師

張亦騏

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.

課程資訊

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