Catering Franchise Practice

Author: Xu Zhongjiu
Publisher:
Publish Date: 2005-09-01
Features: This book is a classic read that explores the development of franchising in domestic catering enterprises from both theoretical and practical perspectives. It aims to help readers understand the theory, concepts, and advantages and disadvantages of franchising, a globally popular and highly suitable business model for market expansion. The book also covers key points, processes, and procedures for franchising in the catering industry, with a detailed elaboration on how domestic catering businesses can build their franchising systems. The content is rich and comprehensive, blending theory and practice, offering unique insights, abundant case studies, and strong guidance. It is truly a practical guidebook on franchising for catering enterprises in China. This book can serve as a teaching, research, training, and learning material or reference book for various franchising courses, as well as a practical guide for businesses and individuals implementing or entering into catering franchising.