Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

Concepts of Foodservice Operations and Management

Khan, Mahmood A.

Cookbooks, Food & Wine

Van Nostrand-Reinhold

Everything you need to know to make it in restaurant franchising.  Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, Restaurant Franchising, Second Edition, explains how to do it right, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements. It also includes essential information on:  * Franchising pros and cons.  * Developing a winning concept.  * Selecting the franchise that fits your style and goals.  * Finding financial backing.  * Understanding franchise agreements.  * State franchise rules and regulations.  * Selecting reliable franchisees  * Developing healthy franchiser/franchisee relationships.  * International franchising.  * Unconventional franchises.  Restaurant Franchising, Second Edition, the only guide to franchising written exclusively for food service professionals, is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.

Restaurant Franchising

Reference

John Wiley&Sons, Inc.

Business & Money

Management & Leadership

Foodservice Operations

Industries

A V I Publishing Company, Incorporated

This book provides a thorough understanding of nutritional concepts and applications in management and foodservice operations.

Nutrition for Foodservice Managers: Concepts, Applications, and Management

Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

Concepts of Foodservice Operations and Management, 2nd Edition

wiley

Everything you need to know to make it in restaurant franchising. Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, Restaurant Franchising, Second Edition, explains how to do it right, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements. It also includes essential information on: * Franchising pros and cons. * Developing a winning concept. * Selecting the franchise that fits your style and goals. * Finding financial backing. * Understanding franchise agreements. * State franchise rules and regulations. * Selecting reliable franchisees * Developing healthy franchiser/franchisee relationships. * International franchising. * Unconventional franchises. Restaurant Franchising, Second Edition, the only guide to franchising written exclusively for food service professionals, is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.

Kahn, Mahm

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.\nSince the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition to Restaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements.\nTopics include:\nWhat is franchising?\nFranchising pros and cons\nSelecting the franchise that fits your style and goals\nFinding financial backing\nUnderstanding franchise agreements\nState franchise rules and regulations\nDeveloping healthy franchisor/franchisee relationships\nInternational franchising\nUnconventional franchises\nThis book is suitable for classroom use, and an accompanying online instructor’s manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter’s contents are highlighted starting with the chapter’s objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor’s manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students.\nReaders will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.

Science & Math

Apple Academic Press

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. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition to Restaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements. Topics include: <ul>
<li>What is franchising?</li> <li>Franchising pros and cons</li> <li>Selecting the franchise that fits your style and goals</li> <li>Finding financial backing</li> <li>Understanding franchise agreements</li> <li>State franchise rules and regulations</li> <li>Developing healthy franchisor/franchisee relationships</li> <li>International franchising</li> <li>Unconventional franchises</li> </ul>
This book is suitable for classroom use, and an accompanying online instructor’s manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter’s contents are highlighted starting with the chapter’s objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor’s manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students. Readers will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.

See the best price to sell, buy, or rent books by Khan, Mahmood A.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Khan, Mahmood A.

See the best price to sell, buy, or rent books by Khan, Mahmood A.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Concepts of Foodservice Operations and Management

Restaurant Franchising

Restaurant Franchising

Foodservice Operations

Nutrition for Foodservice Managers: Concepts, Applications, and Management

Concepts of Foodservice Operations and Management, 2nd Edition

Restaurant Franchising

Restaurant Franchising: Concepts, Regulations and Practices, Third Edition

Restaurant Franchising: Concepts, Regulations and Practices, Third Edition