MARC Record from marc_columbia

LEADER: 03990cam a2200601Ia 4500
001 14665578
005 20220627125540.0
006 m o d
007 cr cn|||||||||
008 091207s2000 enk ob 001 0 eng d
035 $a(OCoLC)ocn474931017
035 $a(NNC)14665578
040 $aOPELS$beng$epn$cOPELS$dOCLCQ$dOCLCF$dOCLCO$dN$T$dYDXCP$dBTCTA$dUX0$dIDEBK$dE7B$dMERUC$dDKDLA$dTYFRS$dOCLCO$dDEBSZ$dOCLCO$dN$T$dOCLCQ$dOCLCO$dZ5A$dOCLCQ$dU3W$dLEAUB$dOCLCQ$dUHL$dYDX$dK6U$dOCLCO$dINARC$dOCLCQ$dOCLCO
019 $a171131900$a173256858$a176958187$a259481150$a648267102$a1113723504
020 $a9780080506968$q(electronic bk.)
020 $a0080506968$q(electronic bk.)
020 $z9780750647724
020 $z0750647728
035 $a(OCoLC)474931017$z(OCoLC)171131900$z(OCoLC)173256858$z(OCoLC)176958187$z(OCoLC)259481150$z(OCoLC)648267102$z(OCoLC)1113723504
037 $a95073:95072$bElsevier Science & Technology$nhttp://www.sciencedirect.com
050 4 $aTX911.3.M27$bF75 2000
072 7 $aBUS$x060000$2bisacsh
082 04 $a647.94/068$222
082 04 $a338.47647068$222
049 $aZCUA
245 00 $aFranchising hospitality services /$cedited by Conrad Lashley and Alison Morrison.
260 $aOxford ;$aBoston :$bButterworth/Heinmann,$c2000.
300 $a1 online resource (xviii, 274 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aThe hospitality, leisure and tourism series
520 $a'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. 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.
505 0 $aFranchising organization and debates -- introduction; History and development; Franchising research: a failed literature?; Entrepreneurs or intrapreneurs?; Empowered franchisees?; Financial fundamentals; Catering; Hotels; Licensed Retail; Travel, trade and transport; The case of McDonald's Restaurants Limited.
504 $aIncludes bibliographical references and index.
588 0 $aPrint version record.
650 0 $aHospitality industry$xManagement.
650 0 $aFranchises (Retail trade)
650 6 $aAccueil (Tourisme)$xGestion.
650 6 $aConcessions (Commerce de détail)
650 7 $afranchises.$2aat
650 7 $aBUSINESS & ECONOMICS$xSmall Business.$2bisacsh
650 7 $aFranchises (Retail trade)$2fast$0(OCoLC)fst00933627
650 7 $aHospitality industry$xManagement.$2fast$0(OCoLC)fst00961147
650 17 $aFranchising.$2gtt
655 0 $aElectronic books.
655 4 $aElectronic books.
700 1 $aLashley, Conrad.
700 1 $aMorrison, Alison J.
776 08 $iPrint version:$tFranchising hospitality services.$dOxford ; Boston : Butterworth/Heinmann, 2000$z0750647728$z9780750647724$w(DLC) 00711365$w(OCoLC)45715064
830 0 $aHospitality, leisure, and tourism series.
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio14665578$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS