Restaurant franchising : concepts, regulations, and practices

dc.contributor.author	Khan, Mahmood A.
dc.date.issued	2015
dc.identifier.isbn	978-1-4822-2349-1
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/11182
dc.description.abstract	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.
dc.format	xx, 578 p. : ill.
dc.language.iso	en
dc.publisher	Apple Academic Press
dc.subject	Restaurant management
dc.subject	Franchises (Retail trade)
dc.title	Restaurant franchising : concepts, regulations, and practices
dc.type	Book
dc.description.version	3rd edition