105年第2學期-6817 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	Absent THREE times, you will be penalized with FIVE point deduction off your final grade.
Group Presentation and Report	60	Group presentation is designed to give students an opportunity to be innovative and apply the concepts learned in class to their project.

教育目標

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. 1.Explain the different type of franchise agreements 2.Analyze and explain why franchisees fail 3.Explain the criteria for selecting a franchise 4.Understand the considerations in raising money for a new franchise project 5.Develop and implement a franchise marketing plan 6.Explain the components of finding a location and the considerations in this process

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：二/5,6,7[M207-3]
修課班級：餐旅碩1,2
修課年級：年級以上
選課備註：

參考書目

1. 餐飲連鎖經營 ( 1999) Mahmood A. Khan著，掌慶林譯，楊智文化事業（股）公司
2. 連鎖企業管理 (2006) 丘繼智 , 華立圖書股份有限公司
3. 餐飲加盟連鎖最佳實務 ( 2006) 金海 , 商周出版