Concepts, Regulations, and Practices
Mahmood A. Khan, PhD
Revised and Updated
Third
Edition
RESTAURANT
FRANCHISING
RESTAURANT FRANCHISING
Concepts, Regulations, and Practices
Khan
RESTAURANT FRANCHISING
Concepts, Regulations, and Practices
This book is the only up-to-date book of its kind that provides a complete and thorough introduction
to franchising, its pros and cons, and other important aspects. It is the only guide to franchising
written exclusively for foodservice professionals, and it will be 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 foodservice 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 explains how to
do it right, from developing a winning franchise concept to demystifying the legal intricacies of
franchise agreements.
Topics include:
• What is franchising
• Franchising pros and cons
• Selecting the franchise that fits your style and goals
• Finding financial backing
• Developing healthy franchisor/franchisee relationships
• International franchising
• Unconventional franchises
This practical first-hand information will be extremely useful to hospitality academicians and students
as well to franchisors and to entrepreneurs considering entering the world of franchising.
“The newly revised 3rd 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
ABOUT THE AUTHOR
Mahmood A. Khan, PhD, is a Professor in the Department of Hospitality and Tourism
Management, Pamplin College of Business at Virginia Tech’s National Capital Region campus. He
has served in teaching, research, and administrative positions for past 35 years, working at major
U.S. universities. Dr. Khan is the author of several books and has traveled extensively for teaching
and consulting on management issues and franchising. Dr. Khan has received many distinguished
awards for his work, and he has served in many important roles in several professional associations.
9 7 8 1 9 2 6 8 9 5 6 9 7
00009
ISBN: 978-1-926895-69-7
Concepts, Regulations, and Practices
Mahmood A. Khan, PhD
Revised and Updated
Third
Edition
RESTAURANT
FRANCHISING
RESTAURANT FRANCHISING
Concepts, Regulations, and Practices
Khan
RESTAURANT FRANCHISING
Concepts, Regulations, and Practices
This book is the only up-to-date book of its kind that provides a complete and thorough introduction
to franchising, its pros and cons, and other important aspects. It is the only guide to franchising
written exclusively for foodservice professionals, and it will be 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 foodservice 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 explains how to
do it right, from developing a winning franchise concept to demystifying the legal intricacies of
franchise agreements.
Topics include:
• What is franchising
• Franchising pros and cons
• Selecting the franchise that fits your style and goals
• Finding financial backing
• Developing healthy franchisor/franchisee relationships
• International franchising
• Unconventional franchises
This practical first-hand information will be extremely useful to hospitality academicians and students
as well to franchisors and to entrepreneurs considering entering the world of franchising.
“The newly revised 3rd 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
ABOUT THE AUTHOR
Mahmood A. Khan, PhD, is a Professor in the Department of Hospitality and Tourism
Management, Pamplin College of Business at Virginia Tech’s National Capital Region campus. He
has served in teaching, research, and administrative positions for past 35 years, working at major
U.S. universities. Dr. Khan is the author of several books and has traveled extensively for teaching
and consulting on management issues and franchising. Dr. Khan has received many distinguished
awards for his work, and he has served in many important roles in several professional associations.
9 7 8 1 9 2 6 8 9 5 6 9 7
00009
ISBN: 978-1-926895-69-7
Concepts, Regulations, and Practices
Mahmood A. Khan, PhD
Revised and Updated
Third
Edition
RESTAURANT
FRANCHISING
RESTAURANT FRANCHISING
Concepts, Regulations, and Practices
Khan
RESTAURANT FRANCHISING
Concepts, Regulations, and Practices
This book is the only up-to-date book of its kind that provides a complete and thorough introduction
to franchising, its pros and cons, and other important aspects. It is the only guide to franchising
written exclusively for foodservice professionals, and it will be 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 foodservice 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 explains how to
do it right, from developing a winning franchise concept to demystifying the legal intricacies of
franchise agreements.
Topics include:
• What is franchising
• Franchising pros and cons
• Selecting the franchise that fits your style and goals
• Finding financial backing
• Developing healthy franchisor/franchisee relationships
• International franchising
• Unconventional franchises
This practical first-hand information will be extremely useful to hospitality academicians and students
as well to franchisors and to entrepreneurs considering entering the world of franchising.
“The newly revised 3rd 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
ABOUT THE AUTHOR
Mahmood A. Khan, PhD, is a Professor in the Department of Hospitality and Tourism
Management, Pamplin College of Business at Virginia Tech’s National Capital Region campus. He
has served in teaching, research, and administrative positions for past 35 years, working at major
U.S. universities. Dr. Khan is the author of several books and has traveled extensively for teaching
and consulting on management issues and franchising. Dr. Khan has received many distinguished
awards for his work, and he has served in many important roles in several professional associations.
9 7 8 1 9 2 6 8 9 5 6 9 7
00009
ISBN: 978-1-926895-69-7
Concepts, Regulations, and Practices
Mahmood A. Khan, PhD
Revised and Updated
Third
Edition
RESTAURANT
FRANCHISING
RESTAURANT FRANCHISING
Concepts, Regulations, and Practices
Khan
RESTAURANT FRANCHISING
Concepts, Regulations, and Practices
This book is the only up-to-date book of its kind that provides a complete and thorough introduction
to franchising, its pros and cons, and other important aspects. It is the only guide to franchising
written exclusively for foodservice professionals, and it will be 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 foodservice 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 explains how to
do it right, from developing a winning franchise concept to demystifying the legal intricacies of
franchise agreements.
Topics include:
• What is franchising
• Franchising pros and cons
• Selecting the franchise that fits your style and goals
• Finding financial backing
• Developing healthy franchisor/franchisee relationships
• International franchising
• Unconventional franchises
This practical first-hand information will be extremely useful to hospitality academicians and students
as well to franchisors and to entrepreneurs considering entering the world of franchising.
“The newly revised 3rd 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
ABOUT THE AUTHOR
Mahmood A. Khan, PhD, is a Professor in the Department of Hospitality and Tourism
Management, Pamplin College of Business at Virginia Tech’s National Capital Region campus. He
has served in teaching, research, and administrative positions for past 35 years, working at major
U.S. universities. Dr. Khan is the author of several books and has traveled extensively for teaching
and consulting on management issues and franchising. Dr. Khan has received many distinguished
awards for his work, and he has served in many important roles in several professional associations.
9 7 8 1 9 2 6 8 9 5 6 9 7
00009
ISBN: 978-1-926895-69-7
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