108年第2學期-2299 專題討論（一） 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. 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	20	Multiple Choice
Group Presentation and Report I	20	Story of new establish company and logo design
Group Presentation and Report II	20	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 17-Dec-2018 at 22:00. • A paper Franchise Brochure, Flier and PPT must hand in the class on 18-Dec-2018
Pop exams/Homework Assignment	20	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.

教育目標

1.To understand the concept of the franchise, the franchisee-franchisor relationship 2.To understand the criteria for selecting a franchise 3.To analysis franchise opportunity

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

基本資料

必修課，學分數：0-1
上課時間：
修課班級：餐旅系3
修課年級：年級以上
選課備註：不開放輔系與推廣部隨班附讀；上課地點另訂

參考書目

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