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 todays most dynamic service industries.
Restaurant Franchising: Concepts, Regulations and Practices, Third Edition
English | 2014 | ISBN: 192689569X | 618 pages | PDF | 32,7 MBhttp://www4.zippyshare.com/v/44036424/file.html
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