3rd Edition
Restaurant Franchising Concepts, Regulations and Practices, Third Edition
Introduction to Franchising
Impact of Hospitality Franchising on the U.S. Economy
Pros and Cons of Franchising
Franchising Agreements and Legal Documentation
Franchise Application and Franchise Package
Franchisor/Franchisee/Franchise Selection
Standard Franchisor Services
Financial Aspects of Franchising
Franchisor-Franchisee Relationship
Franchise Concept Development and Restaurant Design
Site Selection and Real Estate
Nontraditional Franchises
Communication and Public Relations
International Franchising
Going International
Marketing and Advertising: Managing Brand Equity
e-Franchising
Appendix: Case Studies
Index
Biography
Dr. Mahmood A. Khan is professor of hospitality and tourism management at the Pamplin College of Business at Virginia Polytechnic Institute and State University, in Falls Church, Virginia. He founded the university’s hospitality and tourism management program in 1988. He has taught at the University of Illinois at Urbana-Champaign, Albright College (Reading, Pennsylvania), and The Pennsylvania State University. Dr. Khan received his PhD from Louisiana State University. He has received many awards and honors for his work and was also given the key to the city of Baton Rouge, Louisiana, by the mayor-president. He has served as an advisory board member for many programs and has served as a consultant to several university and college programs and many prominent restaurants, hotels, and other food service and hospitality businesses. In addition to having authored several books, Dr. Khan has been editor-in-chief of several journals, has written articles and book chapters, and has presented at many international conferences.
"The newly revised third edition is a classic book covering one of the most vibrant and vital sectors of the US economy. . . . The book is an excellent introduction, much more than a general academic treatment of the topic. . . . On behalf of the International Franchise Association, we are grateful to Dr. Khan for revising and bringing out a new edition of this classic book. It is a multi-purpose book, serving as classroom textbook, reference book, and business guidebook. We are delighted to recommend it on the menu for anyone who wants to learn more about this fascinating, fast-paced, and dynamic industry."
—Steve Caldeira, CFE, President and CEO, International Franchise Association
"The revised and updated third edition of Restaurant Franchising truly delivers on its promise to introduce potential restaurateurs looking to purchase a franchise the benefits as well as the challenges of operating as a franchisee. Similarly, it provides the necessary recommendations and caveats to operators looking to franchise their concept. One of the book’s best features is the current examples that underscore the key points so nicely. It is also refreshing to find a book that has utility in the classroom and in the industry."
—Dennis Reynolds, PhD, Ivar Haglund Endowed Professor, School of Hospitality Business Management, Carson College of Business, Washington State University, Pullman, Washington
