107年第1學期-2568 餐旅連鎖經營實作 課程資訊

評分方式

評分項目	配分比例	說明
Class Participation and Attendance	50	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
Logo	25	Story of new establish company and logo design
Start-up company brochure and poster	25	Start-up company’s brochure and poster

教育目標

課程目標 (Course Objectives) 1. To understand the criteria for selecting a franchise 2. To explain the steps used to develop and implement and management system 3. To develop the start-up company design and preparation 課程內涵 (Course Contents) 1. To understand the concept of the franchise, the franchisee-franchiser relationship 2. To understand the criteria for selecting a franchise 3. To analysis franchise opportunity

基本資料

選修課，學分數：2-0
上課時間：六/1,2,3,4[M214]
修課班級：餐旅系3
修課年級：年級以上
選課備註：全英語授課；本課程為深碗型課程，需同時修習2562「餐旅連鎖經營」。

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
5. Rick Bisio and Britt Schroeter (2011) he Franchisee Workbook Paperback, Bascom Hill, MN