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E-raamat: Franchising Hospitality Services

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Edited by , Edited by (Stenden University of Applied Science, The Netherlands)
  • Formaat: PDF+DRM
  • Ilmumisaeg: 07-Jun-2007
  • Kirjastus: Routledge
  • Keel: eng
  • ISBN-13: 9781136402289
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Franchising Hospitality ServicesSuurem pilt
  • Formaat: PDF+DRM
  • Ilmumisaeg: 07-Jun-2007
  • Kirjastus: Routledge
  • Keel: eng
  • ISBN-13: 9781136402289
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'Franchising in the Hospitality Industry' provides an overview of the issues, debates and challenges associated with business franchising.

In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels, leisure and catering using national and international examples and illustrations. These demonstrate how the theories and debates discussed in the first part, are tackled in real life situations. Examples used are from well known companies such as McDonalds, Baskin Robbins, Burger King, Choice Hotels, Holiday Inn, Domino Pizza, Pierre Victoire amongst others.
Editors and Contributing Authors ix
Foreword xi
Preface xiii
PART ONE FRANCHISING ORGANIZATION AND DEBATES
1 An introduction
3(19)
Stephen Taylor
What is franchising?
4(1)
Franchising and the theory of the firm
5(2)
Why franchise?
7(4)
Towards a `unified' theory of franchising
11(1)
Franchising and the McDonald's Corporation
12(10)
2 History and development
22(22)
Christina Fulop
Why franchising has come about
25(4)
Measuring the size of the franchise industry
29(1)
Franchisor/franchisee relationship
30(6)
Future trends in franchising
36(8)
3 Franchising research: a failed literature?
44(24)
Stuart Price
How has the franchise literature failed?
50(2)
Lack of academic contribution
52(6)
Inappropriate research methodologies
58(10)
4 Entrepreneurs or intrapreneurs?
68(24)
Alison Morrison
Entrepreneurship, intrapreneurship and franchising
69(3)
Franchisee as intrapreneur
72(2)
Franchisor, innovation and organizational renewal
74(4)
Management of intrapreneurship
78(14)
5 Empowered franchisees?
92(22)
Conrad Lashley
The franchisor context
94(5)
The franchisor organization
99(3)
Managing the tensions
102(7)
Barriers to empowering franchisees
109(5)
6 Financial fundamentals
114(31)
Alison Morrison
Angus Macmillan
Creation and development of a franchise system
115(8)
Franchisee financial considerations
123(3)
Obtaining funds
126(7)
Financial performance
133(12)
PART TWO FRANCHISING AT SUB-SECTOR LEVEL
7 Catering
145(25)
Stephen Ball
Size, significance and growth
147(4)
Methods of involvement
151(6)
Success, failure and expectations
157(6)
Internationalization
163(7)
8 Hotels
170(22)
Stephen Taylor
An anatomy of hotel franchising
171(5)
Modal choice in the international hotel industry
176(9)
Hotel franchising in action
185(7)
9 Licensed retail
192(27)
Conrad Lashley
Guy Lincoln
Recent background
194(8)
Interpretations of franchising
202(7)
Franchisee profile
209(1)
Pertinent management issues
210(9)
10 Travel trade and transport
219(25)
Lesley Pender
Retail travel agencies
221(5)
Scheduled airlines
226(6)
Franchising as a strategy
232(5)
Organizational arrangements
237(7)
11 The case of McDonald's Restaurants Limited
244(23)
Conrad Lashley
Operating system
247(3)
Franchise arrangements
250(5)
Selecting franchisees
255(4)
The franchise experience
259(8)
Index 267
Conrad Lashley, Alison Morrison
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