외식 프랜차이즈 경쟁력 증진을 위한 프랜차이즈 비용구조 전략

• 영문명: The Strategic Fee Structure for Improving the Competitiveness of Restaurant Franchise
• 발행기관: 한국외식경영학회
• 저자명: 윤지환(Yoon Ji Hwan) 이자형(Lee Ja Hyoung)
• 간행물 정보: 『외식경영연구』7권 2호, 83~99쪽, 전체 16쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.08.30

영문 초록

Franchise contracts typically contain three forms of payment from franchisee to franchisor in Korean restaurant franchise: the initial franchise fee, the ongoing royalty payment, and deposit money. This paper has explored the franchise fee structure and franchisee's perception on franchisor's support. Results indicated that the initial franchise fee was significantly positively associated with the franchisee's perception on start-up services signifcantly. Also royalty and the franchisee's perception on ongoing services had a positive relationship. Therefore, strategic franchise fee structure should be developed to improve the competitiveness of restaurant franchise. Implications for franchisor and franchisee were discussed.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 연구결과의 해석

Ⅴ. 결론 및 시사점

참고문헌

키워드

Franchise Restaurant Fee structure Initial franchise fee Royalty