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 afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition toRestaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements.
This book is suitable for classroom use, and an accompanying online instructor's manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter's contents are highlighted starting with the chapter's objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor's manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students.
Readers will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.
Detective Lane is back, tracking down trouble on the streets of Calgary with his sharp-eyed partner Harper in tow. The duo must find the missing daughter of radio celebrity Bobbie Reddie before it's too late. But is Bobbie really as saintly as her fans believe? Lane must uncover the truth or this time the danger will hit much closer to home.
Sammy is a small sea turtle. He has flippers instead of legs unlike other turtles because he lives in the ocean near a beautiful coral reef. Sammy loved exploring around the reef, but he wasn't allowed to go very far because the ocean was a dangerous place to live sometimes. One day he decides to explore the ocean further and he meets a weird creature, will he be making friends with this new sea creature or will he avoid making contact with it?
Theft can be one of the hardest challenges a bar or restaurant manager faces. Theft is hard to detect, hard to stop, and unfortunately very common in the restaurant industry. It is by no means impossible for trusted employees to steal hundreds and hundreds of dollars each night. This can eat into revenue and profit. This can limit the ability of a business to grow and expand. At the very bottom of it all, this is just wrong. Often, a manager surrounded by thieves, will not even know they are there, slowly lining their pockets. They just don't even know they are there, let alone how to stop them. From my experience in the corporate world, the techniques in this book are rarely if ever taught, but they are desperately needed by many managers. In this book, I will explain exactly how employees can steal from you and I will teach you how to put a stop to it.
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