99年第2學期-2136 餐旅連鎖經營 課程資訊
評分方式
| 評分項目 | 配分比例 | 說明 |
|---|---|---|
| Class Participation and Attendance | 20 | 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. |
| Mid Term | 30 | Cheating will not be tolerated during testing |
| Group Presentation and Report | 30 | Group presentation is designed to give students an opportunity to be innovative and apply the concepts learned in class to their project. |
| Pop exams/Homework Assignment | 20 | Group Homework Assignments will be given throughout the semester |
選課分析
本課程名額為 40人，已有27 人選讀，尚餘名額13人。
登入後可進行最愛課程追蹤 [按此登入]。
授課教師
張亦騏教育目標
1. Analyzed the history of franchising from 1900’s to the present day
2. Define in writing franchising
3. Explain the different type of franchise agreements
4. Identify and distinguish the two types of franchises
5. Analyze and explain why franchisees fail
6. Explain the criteria for selecting a franchise
7. Understand the cost associated with developing a franchise
8. Understand the personal consideration in developing a franchise
9. Indentify the legal aspects of developing a franchise
10. Explain the advantages of hands-on vs absentee ownership
11. Develop and enforce the system standards
12. Explain the steps used to develop and implement and management system
13. Explain how automation impacts the franchise operation
14. Develop and implement a franchise marketing plan
15. List the steps in handing a labor dispute
16. Understand the considerations in raising money for a new franchise project
17. Explain the components of finding a location and the considerations in this process
18. Analyze financial statements and develop pro form statements
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
課程資訊
基本資料
選修課，學分數：0-3
上課時間：二/3,4,四/4[M244]
修課班級：餐旅系3,4
修課年級：年級以上
選課備註：
教師與教學助理
授課教師：張亦騏
大班TA或教學助理：尚無資料
Office HourMonday 13:00 - 17:00
Tuesday 13:00 - 17:00
Wednesday 11:00 – 13:00
Thursday 11:00 – 13:00 or by appointment
Office: M213-1
授課大綱
授課大綱：開啟授課大綱(授課計畫表)
(開在新視窗)
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
開課紀錄
您可查詢過去本課程開課紀錄。 餐旅連鎖經營歷史開課紀錄查詢