Franchising Hospitality Services

Edited by

  • Conrad Lashley, Professor of Leisure Retailing, Centre for Leisure Retailing, Nottingham Business School, UK
  • Alison Morrison, Senior Lecturer, The Scottish Hotel School, University of Strathclyde, UK

'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.
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Audience

Second and final year undergraduate and postgraduate students on hospitality management courses. Practitioners involved in service sector franchising and those investigating and evaluating it as a potential business opportunity.

 

Book information

  • Published: May 2000
  • Imprint: BUTTERWORTH HEINEMANN
  • ISBN: 978-0-7506-4772-4


Table of Contents

Part one - Franchising organization and debates; Introduction (Stephen Taylor); History and development (Christina Fullop); Franchising Research: a failed literature? (Stuart Price); Entrepreneurs or intrapreneurs? (Alison Morrison); Empowered franchisees? (Conrad Lashley); Financial fundamentals (Alison Morrison and Angus McMillan); Part two - Franchising at sub-sector level; Catering (Stephen Ball); Hotels (Stephen Taylor); Licensed retail (Guy Lincoln and Conrad Lashley); Travel, trade and transport (Lesley Pender); The case of McDonalds Restaurants Limited (Conrad Lashley)