
W
ith technological advancements, the world is ever becoming a smaller
place. This provides a conducive environment for the development of
franchises, and especially so in the restaurant business. A pioneering effort
was made to bring out in the fi rst edition of a book titled Restaurant Fran-
chising in 1991, followed by a second edition in 1999. Things have drasti-
cally changed since then; hence this book is a completely updated version.
Five new chapters have been added to highlight new research and informa-
tion available in the area of franchising. This edition is designed the to meet
the needs of the industry as well as academia. Several tables, ...