Franchising with a focus on gastronomy

The theoretical part introduces the main characteristic of the franchising and the way of establishment of this enterprise, including the description of the important documents. This part simultaneously points out advantages and disadvantages resulting from this method of entrepreneurship. The practical part concentrates on the franchising in the practice. On an example of the particular company specialized in gastronomy (Ambiente), it shows the way of running the franchising, advantages and disadvantages and the procedure when opening a new franchise branch, including the marketing and other services