107年第2學期-2563 節慶活動規劃 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	10	Story of new establish company and logo design
Group Presentation and Report II	40	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	10	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.

教育目標

Course objectives 1. Define in writing franchising 2. To understand the criteria for selecting a franchise 3. To explain the steps used to develop and implement and management system 4. To analysis franchise opportunity Course contents To understand the concept of the franchise, the franchisee-franchisor relationship To understand the criteria for selecting a franchise 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

必選課，學分數：0-2
上課時間：五/5,6,7[M222]
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、交換生與推廣部隨班附讀；限本系大三生

參考書目

主要參考書籍/資料 (Textbooks and References) (教科書遵守智慧財產權觀念不得非法影印)
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 Franchise Bible: How to Buy a Franchise or Franchise Your Own Business, Rick Grossman and Michael Katz
6 Restaurant Franchise, Mahmood A Khan