Description

'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.

Key Features

an insight into the national and international activities of franchise operations within the hospitality service sector and the business dynamics associated with franchising in this context identifies examples of best practice from the point of view of both franchiser and franchisee a holistic understanding of all issues involved by showing them in a real life context

Readership

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.

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)

Details

No. of pages:
296
Language:
English
Copyright:
© 2000
Published:
Imprint:
Butterworth-Heinemann
Print ISBN:
9780750647724
Electronic ISBN:
9780080506968

About the editors

Conrad Lashley

Professor Conrad Lashley is Professor of Leisure Retailing at the Centre for Leisure Retailing at the Nottingham Business School. His research interests have largely been concerned with service quality management, and specifically employee empowerment in service delivery. He works closely with several major industry organizations including the British Institute of Innkeeping, J. D. Wetherspoon and McDonald’s Restaurants Limited.

Affiliations and Expertise

Professor of Leisure Retailing, Centre for Leisure Retailing, Nottingham Business School, UK

Alison Morrison

She has an MSc in Entrepreneurial Studies and her Ph.D. thesis investigated small firm strategic alliances. Since 1979 she has been an entrepreneur in her own right, owning and operating a number of restaurant and hotel businesses. In addition, she regularly undertakes consultancy projects for entrepreneurs both in the UK and internationally.

Affiliations and Expertise

Senior Lecturer, The Scottish Hotel School, University of Strathclyde, UK