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The F&B industry changed forever ever since franchising was introduced into this sector. Business owners saw a way to rapidly expand their portfolios and franchisees saw the opportunity to use an established brand and its system to quickly gain profits. However, all the benefits gained from this business venture come with a high price in terms of preparations, negotiations, agreements, monitoring, and relationships. In this course, we will identify all the elements involved in getting a business ready to be franchised and understand the tools used to develop such a business. We will also tackle all the steps involved in this process and view them from the perspectives of both franchisor and franchisee to better understand the relationship between these two parties.

Temps présentiel : 17.5 heures

Charge de travail étudiant : 32.5 heures

Méthode(s) d'évaluation : Examen final, Participation et assiduité

Référence :
Références bibliographiques 1. For dummies series 2. Cesar Ritz Colleges studies and books 3. Google (Scholar reports and exercises) 4. YouTube (TED TALKS, Forums, Brands presentations) 5. Reports and big stories from business magazines and scholar sites 6. Main social media platforms

Les prérequis de ce cours sont les suivants
 Operational Management in Food and Beverage
Ce cours est proposé dans les diplômes suivants
 Licence en hospitality management
Licence en arts culinaires et management de la restauration