Restaurant Franchising: Concepts, Regulations and Practices, Third Edition

This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is 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. Oppor...