Hospitality & Tourism

Restaurant Franchising
Concepts, Regulations and Practices,
Third Edition, Revised and Updated


Mahmood A. Khan, PhD

Restaurant Franchising

Published. Available now.
Pub Date: October 2014
Hardback Price: $149.95 US
Hard ISBN: 9781926895697
Pages: 597 pages + index
Binding Type: hardbound
Notes: 27 Color Photos


COLOR THROUGHOUT WITH COLOR PHOTOS

INSTRUCTOR'S MANUAL AND LECTURE SLIDES AVAILABLE




"The newly revised 3rd edition is a classic book covering one of the most vibrant and vital sectors of the US economy. . . . The book is an excellent introduction, much more than a general academic treatment of the topic. . . . On behalf of the International Franchise Association, we are grateful to Dr. Khan for revising and bringing out a new edition of this classic book. It is a multi-purpose book, serving as classroom textbook, reference book, and business guidebook. We are delighted to recommend it on the menu for anyone who wants to learn more about this fascinating, fast-paced, and dynamic industry."
—Steve Caldeira, CFE, President and CEO, International Franchise Association

“The revised and updated third edition of Restaurant Franchising truly delivers on its promise to introduce potential restaurateurs looking to purchase a franchise the benefits as well as the challenges of operating as a franchisee. Similarly, it provides the necessary recommendations and caveats to operators looking to franchise their concept. One of the best book’s best features is the current examples that underscore the key points so nicely. It is also refreshing to find a book that has utility in the classroom and in the industry. "

—Dennis Reynolds, PhD, Ivar Haglund Endowed Professor, School of Hospitality Business Management, Carson College of Business, Washington State University, Pullman, Washington


This book will be the only up-to-date book of its kind that provides a complete and thorough introduction to franchising, its pros and cons, and important aspects in restaurant franchising. It is the only guide to franchising written exclusively for foodservice professionals and will be 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 foodservice 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

This practical first-hand information will be extremely useful to hospitality academicians and students as well to franchisors and to entrepreneurs considering entering the world of franchising.

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.

Faculty: Request an examination copy. Email info@appleacademicpress.com with your name, university, course titles, enrollment, current title, and decision date.

Now being translated into Complex Chinese.

CONTENTS:
Chapter 1: Introduction to Franchising
Chapter 2: Impact of Hospitality Franchising on the U.S. Economy
Chapter 3: Pros and Cons of Franchising
Chapter 4: Franchising Agreements and Legal Documentation
Chapter 5: Franchise Application and Franchise Package
Chapter 6: Franchisor/Franchisee/Franchise Selection
Chapter 7: Standard Franchisor Services
Chapter 8: Financial Aspects of Franchising
Chapter 9: Franchisor-Franchisee Relationship
Chapter 10: Franchise Concept Development and Restaurant Design
Chapter 11: Site Selection and Real Estate
Chapter 12: Nontraditional Franchises
Chapter 13: Communication and Public Relations
Chapter 14: International Franchising
Chapter 15. Going International
Chapter 16: Marketing and Advertising: Managing Brand Equity
Chapter 17: e-Franchising
Appendix: Case Studies
Index


About the Authors / Editors:
Mahmood A. Khan, PhD
Professor, Department of Hospitality and Tourism Management, Pamplin College of Business, Virginia Polytechnic Institute and State University, Falls Church, Virginia

Mahmood A. Khan, PhD, is a Professor in the Department of Hospitality and Tourism Management, Pamplin College of Business at Virginia Tech’s National Capital Region campus. He has served in teaching, research, and administrative positions for past 35 years, working at major U.S. universities. Dr. Khan is the author of seven books and has traveled extensively for teaching and consulting on management issues and franchising. He has been invited by national and international corporations to serve as a speaker, keynote speaker, and seminar presenter on different topics related to franchising and services management. Dr. Khan has received the Steven Fletcher Award for his outstanding contribution to hospitality education and research. He is also a recipient of the John Wiley & Sons Award for lifetime contribution to outstanding research and scholarship; the Donald K. Tressler Award for scholarship; and the Cesar Ritz Award for scholarly contribution. He also received the Outstanding Doctoral faculty award from Pamplin College of Business. He has served on the Board of Governors of the Educational Foundation of the International Franchise Association, on the Board of Directors of the Virginia Hospitality and Tourism Association, as a Trustee of the International College of Hospitality Management, and as a Trustee on the Foundation of the Hospitality Sales and Marketing Association’s International Association. He is also a member of several professional associations.




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