Cargando…
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 |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oakville, Ontario ; Boca Raton, Florida :
Apple Academic Press : CRC Press,
2015.
|
| Edición: | Third edition, rev. and updated. |
| Temas: | |
| Acceso en línea: | Texto completo (Requiere registro previo con correo institucional) |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | OR_ocn893680417 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 141013t20152015oncao ob 000 0 eng d | ||
| 040 | |a E7B |b eng |e rda |e pn |c E7B |d OCLCO |d N$T |d CRCPR |d OCLCQ |d YDXCP |d OCLCF |d COO |d UMI |d DEBBG |d OSU |d EBLCP |d DEBSZ |d OCLCQ |d MOR |d Z5A |d NLE |d OCLCQ |d CEF |d OCLCQ |d TOF |d WYU |d YDX |d UAB |d AU@ |d VT2 |d OCLCQ |d OCLCO |d OCLCQ |d SFB |d OCLCQ |d OCLCO | ||
| 019 | |a 897069471 |a 900611541 |a 1066453740 |a 1129365234 |a 1152978845 |a 1192328855 |a 1262679277 | ||
| 020 | |a 9781482223491 |q (electronic bk.) | ||
| 020 | |a 148222349X |q (electronic bk.) | ||
| 020 | |a 192689569X |q (hardcover) | ||
| 020 | |a 9781926895697 | ||
| 020 | |z 9781926895697 |q (hardcover) | ||
| 029 | 1 | |a AU@ |b 000056024718 | |
| 029 | 1 | |a CHNEW |b 000710208 | |
| 029 | 1 | |a DEBBG |b BV042490789 | |
| 029 | 1 | |a DEBSZ |b 431510547 | |
| 029 | 1 | |a DEBSZ |b 43483968X | |
| 029 | 1 | |a GBVCP |b 882740237 | |
| 029 | 1 | |a NZ1 |b 15779339 | |
| 029 | 1 | |a NZ1 |b 16037336 | |
| 035 | |a (OCoLC)893680417 |z (OCoLC)897069471 |z (OCoLC)900611541 |z (OCoLC)1066453740 |z (OCoLC)1129365234 |z (OCoLC)1152978845 |z (OCoLC)1192328855 |z (OCoLC)1262679277 | ||
| 037 | |a CL0500000533 |b Safari Books Online | ||
| 050 | 4 | |a TX911.3.M27 |b .K436 2015eb | |
| 072 | 7 | |a BUS |x 060000 |2 bisacsh | |
| 082 | 0 | 4 | |a 647.95068 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Khan, Mahmood A., |e author. | |
| 245 | 1 | 0 | |a Restaurant franchising : |b concepts, regulations, and practices / |c Mahmood A. Khan, PhD. |
| 250 | |a Third edition, rev. and updated. | ||
| 264 | 1 | |a Oakville, Ontario ; |a Boca Raton, Florida : |b Apple Academic Press : |b CRC Press, |c 2015. | |
| 264 | 4 | |c ©2015 | |
| 300 | |a 1 online resource (xx, 579 pages) : |b illustrations (some color), photographs | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Chapter 1. Introduction to franchising -- chapter 2. Impact of hospitality franchising on the U.S. economy -- chapter 3. Pros and cons of franchising -- chapter 4. Franchising agreements and legal documentation -- chapter 5. Franchise application and franchise package -- chapter 6. Franchisee/franchisor/franchise selection -- chapter 7. Standard franchisor services -- chapter 8. Financial aspects of franchising -- chapter 9. Franchisor-franchisee relationships -- chapter 10. Franchise concept development and restaurant design -- chapter 11. Site selection and real estate -- chapter 12. Nontraditional franchises -- chapter 13. Communications and public relations -- chapter 14. International franchising -- chapter 15. Going international -- chapter 16. Marketing and advertising : managing brand equity -- chapter 17. e-franchising. | |
| 520 | |a 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. | ||
| 590 | |a O'Reilly |b O'Reilly Online Learning: Academic/Public Library Edition | ||
| 650 | 0 | |a Restaurant management. | |
| 650 | 0 | |a Franchises (Retail trade) | |
| 650 | 6 | |a Restaurants |x Gestion. | |
| 650 | 6 | |a Concessions (Commerce de détail) | |
| 650 | 7 | |a franchises. |2 aat | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Small Business. |2 bisacsh | |
| 650 | 7 | |a Franchises (Retail trade) |2 fast | |
| 650 | 7 | |a Restaurant management |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Khan, Mahmood A. |t Restaurant franchising : concepts, regulations, and practices. |b Third edition, revised and updated. |d Oakville, Ontario ; Boca Raton, Florida : Apple Academic Press : CRC Press, ©2015 |h xx, 578 pages |z 9781926895697 |
| 856 | 4 | 0 | |u https://learning.oreilly.com/library/view/~/9781926895697/?ar |z Texto completo (Requiere registro previo con correo institucional) |
| 938 | |a CRC Press |b CRCP |n AAP0NE11148PDF | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1407770 | ||
| 938 | |a ebrary |b EBRY |n ebr10949626 | ||
| 938 | |a EBSCOhost |b EBSC |n 861991 | ||
| 938 | |a YBP Library Services |b YANK |n 15924649 | ||
| 938 | |a YBP Library Services |b YANK |n 10799117 | ||
| 994 | |a 92 |b IZTAP | ||