Využití franchisingu v odvětví stravování a pohostinství

Abstract

The first part of this thesis is devoted to theory: the definition of basic concepts of business and franchising. The practical part is to use franchising in the hospitality and catering sector in the Czech Republic. This session will address trends in this sector. For comparison, they also presented data on franchising in services and trade. The next step will be selecting a franchise network and is the subsequent use of methods for its investigation. The final part is the confrontation of theoretical knowledge of the proposals for improvement.