106年第2學期-6856 餐旅連鎖經營研究 課程資訊

教育目標

課程目標:学生了解连锁经营的优劣特点及其执行的细节内容。特别是餐饮连锁的适用范围。使学生有能力判断企业应否发展连锁，何时发展，适用的方法并可提出发展计划。 課程內涵:從理论到实践，檢视連鎖，授權經營在近代商業上的發展和應用。 并研討授權經營在不同行業中的使用和规範，经营的优劣特点及其执行的细节内容, 以及將来的展望。

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：三/2,3,4[M215]
修課班級：餐旅專班1,2
修課年級：年級以上
選課備註：

參考書目

The Guide to Franchising by Martin Mendelsohn
以實務觀點談：連鎖与授权加盟，王大東 著
The Economics of Franchising by Roger Blair
Franchising & Licensing by Andrew Sherman
Quick Service Restaurants, Franchising and Multi-Unit Chain management by H. G. Parsa and Francis Kwansa