Restaurant Franchising: Concepts, Regulations and Practices

This book will be the only up-to-date book of its kind which will provide introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It will be 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 the 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 to Restaurant Franchising, explains how to do it right, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements.Topics include: What is franchising Franchising pros and cons Selecting the franchise that fits your style and goals Finding financial backing Understanding franchise agreements State franchise rules and regulations Developing healthy franchisor/franchisee relationships International franchising Unconventional franchises Readers will get practical first-hand information that will be extremely useful to hospitality academicians and students as well as corporations who are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise. It will have international audience, as was for earlier editions of the book.