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...
| Otros Autores: | |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Waretown, NJ : Boca Raton, FL :
Apple Academic Press, Inc
[2015]
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| Edición: | 3rd edition |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009629194506719 |
| 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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| Notas: | Description based upon print version of record. |
| Descripción Física: | 1 online resource (xx, 579 pages) : illustrations (some color), photographs |
| Bibliografía: | Includes bibliographical references. |
| ISBN: | 9780429189869 9781482223491 |
