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Restaurant franchising : concepts, regulations, and practices /
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for any...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oakville, Ontario ; Boca Raton, Florida :
Apple Academic Press : CRC Press,
2015.
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| Edición: | Third edition, rev. and updated. |
| Temas: | |
| Acceso en línea: | Texto completo (Requiere registro previo con correo institucional) |
| Sumario: | This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries. Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay. |
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| Descripción Física: | 1 online resource (xx, 579 pages) : illustrations (some color), photographs |
| Bibliografía: | Includes bibliographical references. |
| ISBN: | 9781482223491 148222349X 192689569X 9781926895697 |