An Overview of Franchising In The Hospitality Industry
Keywords:franchise, franchising, hospitality, retail, entrepreneur
Nowadays, franchising is the most significant part in the hospitality industry through hotels and fast food restaurant. Franchisor gives the right to the franchisee to sell their product and service also to sub franchise it and worked under their brand name. Furthermore, in franchising there must be a contract between the franchisor and the franchisee which include the term and condition. Franchises include some aspects such as, screening, site selection, operating manuals and the pre opening. However, there are some advantages and disadvantages for both the franchisor and the franchisee. The expansion of franchise can be achieved through different strategies of distribution and the knowledge of the targeted market. The future of franchise can be gained through strategies of distribution system, which could emerge the entrepreneur into the majority economy and business.
Barrow, C., and Golzen, G. (1998). Taking up a franchise, 5th ed., The Daily Telegraph Guide, London: Kogan Page.
Connell, J. (1997). International journal of contemporary hospitality industry, 9, 215, Bradford.
Cooper, C., Fletcher, J., Gilbert, D., Sheperd, R., and Wanhill, S. (2000). Tourism principles and practice, London: Longman.
Davis, B., and Lockwood, A. (1994). Food and beverage management, Oxford: Butterworth Heinemann.
Felstead, A. (1993). The corporate power and control paradox in the business franchise, London: Kogan Page.
Golzen, G., Barrow, C., and Severn, J. (1983). Taking up a franchise, London: Kogan Page.
Hsu, C., H., C., and Powers, T. (2002). Marketing hospitality, 3rd ed., Canada: John Wiley and Sons, Inc.
Keegan, W. J., and Green, M. C. (2003). Global marketing, 3rd ed., Australia: Prentice Hall.
Keiser, J., R. (1999). Principles and practice of management in the hospitality industry, United States: Van Nostrand Reinhold Company.
Knowles, T. (1999). Corporate strategy for hospitality, Harlow: Longman.
Kotler, P., Armstrong, G., Saunders, J., and Wong, V. (2001). Principles of marketing, Harlow: Prentice Hall.
Kotler, P., Bowen, J., and Makens, J. (1996). Marketing for hospitality and tourism, London: Prentice Hall, Inc.
Powers, T. (1995). Introduction to management in the hospitality industry, 5th ed., New York: John Wiley and Sons, Inc.
Spinelli, S. Jr., Rosenberg, R. M., and Birley, S. (2004). Franchising: Pathway to wealth creation, London: Prentice Hall.
Turkel, S. (2002). Lodging hospitality. 58, 15; ABI/INFORM Global pg. 28 (accessed on 8 July 2005).
Walker, J. R. (1999). Introduction to hospitality, 2nd ed., London: Prentice Hall, Inc.
Authors who publish with this journal agree to the following terms:
a. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License - Share Alike that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
b. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
c. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
All articles published Open Access will be immediately and permanently free for everyone to read and download. We are continuously working with our author communities to select the best choice of license options, currently being defined for this journal as follows: Creative Commons Attribution-Share Alike (CC BY-SA)