Chapter 01 외식산업과 프랜차이즈에 대한 이해····························· 3



제1절 외식산업의 이해 ......................................................................... 4



1. 외식산업의 개요와 특성 ............................................................... 4

2. 외식산업의 문제점과 성장요인 ................................................... 8





제2절 프랜차이즈의 이해.................................................................... 11



1. 프랜차이즈의 개요 ....................................................................... 11

2. 프랜차이즈 시스템의 장 · 단점 ................................................... 15

3. 프랜차이즈 시스템 특성과 역할 ................................................ 18

4. 프랜차이즈 산업의 문제점과 발전방안 .................................... 21







Chapter 02 외식산업과 외식 프랜차이즈 산업의 변천과 전망· ············ 29



제1절 외식산업의 변천과 전망......................................................... 30



1. 외식산업의 변천과정 ................................................................... 30

2. 외식산업의 새로운 환경과 전망 ................................................ 42





제2절 외식 프랜차이즈 산업의 변천과 전망................................ 46



1. 국내외 외식 프랜차이즈의 역사 ................................................ 46

2. 외식 프랜차이즈 산업의 현황과 발전방향 .............................. 51







Chapter 03 외식 프랜차이즈 인적자원관리와 매뉴얼······················ 61



제1절 외식 프랜차이즈 가맹본부의 인적자원관리..................... 62



1. 인적자원관리의 개요 ................................................................... 62

2. 종업원 정착화 방법과 임금산정 ................................................ 74

3. 인적자원 관리의 주요 내용 ........................................................ 76





제2절 외식 프랜차이즈 슈퍼바이저................................................ 82



1. 슈퍼바이저 .................................................................................... 82

2. 슈퍼바이저의 업무와 기능 ......................................................... 83

3. 슈퍼바이저의 필요성 ................................................................... 84

4. 슈퍼바이저의 자격 요건 ............................................................. 85

5. 슈퍼바이저의 가맹점 방문요령 및 행동지침 .......................... 86

6. 슈퍼바이저의 커뮤니케이션 스킬 ............................................. 87

7. 가맹점 진단 ................................................................................... 89





제3절 외식 프랜차이즈 매뉴얼과 교육시스템........................... 101

1. 외식 프랜차이즈 매뉴얼 ........................................................... 101

2. 외식 프랜차이즈 교육시스템 ................................................... 106







Chapter 04 외식 프랜차이즈 관련법규에 의한 분쟁의 해결·············· 109



제1절 외식 프랜차이즈 관련법규의 제정..................................... 110



1. 가맹사업거래의 공정화에 관한 법률 ...................................... 110

2. 외식 프랜차이즈 표준약관 ....................................................... 113

3. 가맹사업진흥에 관한 법률 ....................................................... 115

4. 가맹사업거래의 공정화에 관한 법률시행령 개정 .................. 118





제2절 외식 프랜차이즈의 분쟁과 갈등......................................... 121



1. 외식 프랜차이즈 가맹본부와 가맹점의 관계 ....................... 121

2. 분쟁의 발생과 해결 ................................................................... 125





제3절 외식 프랜차이즈 정보공개서와 표준계약서.................. 131



1. 정보공개서 ................................................................................ 131

2. 표준계약서 ................................................................................. 132







Chapter 05 외식 프랜차이즈 재무 · 회계 관리······························ 135



제1절 외식 프랜차이즈 회계 관리.................................................. 136



1. 회계 관리의 기본 ....................................................................... 136

2. 외식 프랜차이즈 회계 관리 ..................................................... 139

3. 외식 프랜차이즈 원가회계 ...................................................... 141





제2절 외식 프랜차이즈 재무관리................................................... 151



1. 재무관리의 기본 ........................................................................ 151

2. 외식 프랜차이즈의 재무 및 수익관리 ................................... 154





제3절 외식 프랜차이즈 세무관리................................................... 156



1. 세금의 종류 ................................................................................ 156

2. 부가가치세 ................................................................................. 157

3. 종합소득세 신고와 법인 설립 ................................................. 164







Chapter 06 외식 프랜차이즈 마케팅········································· 171



제1절 외식 프랜차이즈 마케팅의 개요......................................... 172



1. 마케팅의 개념과 중요성 .......................................................... 172

2. 브랜드 구축과 마케팅 .............................................................. 179

3. 외식 프랜차이즈 마케팅의 환경 ............................................. 186

4. 오감 마케팅 ................................................................................ 187





제2절 외식 프랜차이즈 마케팅 전략............................................. 192



1. 광고매체별 특성과 활용 .......................................................... 192

2. 외식 프랜차이즈 마케팅 과정과 기법 ................................... 195







Chapter 07 외식 프랜차이즈사업 타당성 분석 및 사업계획서 작성····· 205



제1절 사업타당성 분석...................................................................... 206



1. 사업타당성 분석의 이해 .......................................................... 206

2. 사업타당성 분석의 구성요소 .................................................. 207

3. 사업타당성 분석의 절차 .......................................................... 211





제2절 사업계획서의 작성................................................................. 215



1. 사업계획서의 개요 .................................................................... 215

2. 사업계획서 작성방법 및 원칙 ................................................. 216

3. 표준사업계획서의 내용 ............................................................ 218





제3절 사업계획서의 작성사례........................................................ 220



1. ‘복터지는 집’ 프랜차이즈 사업계획서 .................................. 220







Chapter 08 외식 프랜차이즈 아이템과 메뉴 개발························· 253



제1절 아이템 선정의 개요................................................................ 254



1. 아이템 선정의 중요성 .............................................................. 254

2. 아이템 선정 방법 및 순서 ........................................................ 256





제2절 메뉴구성과 개발...................................................................... 267



1. 메뉴의 조건과 특징 ................................................................... 267

2. 메뉴개발과 메뉴구성 ................................................................ 269







Chapter 09 외식 프랜차이즈 상권입지분석································ 283



제1절 상권조사와 입지분석............................................................. 284



1. 상권 · 입지 조사분석의 목적과 절차 ....................................... 284

2. 입지 · 상권 분석 방법과 조사내용 ........................................... 291





제2절 상권별 특성과 출점예정지 조사 · 계약............................ 303



1. 상권별 특성 ................................................................................ 303

2. 출점 예정지 조사와 계약 ......................................................... 306

3. 상가 건물 임대차 보호법 관련 내용 ...................................... 317







Chapter 10 점포설계 및 인테리어··········································· 323



제1절 점포 기본 설계와 주방 설계................................................. 324



1. 점포 기본 설계와 주방 설계 .................................................... 324





제2절 점포설계와 인테리어 공사계약.......................................... 333



1. 점포설계와 인테리어 공사계약 .............................................. 333







Chapter 11 외식 프랜차이즈 가맹본부······································ 345



제1절 외식 프랜차이즈 가맹본부의 개요..................................... 346



1. 외식 프랜차이즈 가맹본부의 이해 ......................................... 346

2. 외식 프랜차이즈 가맹본부의 역할 및 기능 .......................... 354





제2절 외식 프랜차이즈 가맹본부의 창업.................................... 356



1. 가맹본부 창업을 위한 준비 ..................................................... 356

2. 프랜차이즈 시스템 개발 .......................................................... 361





제3절 외식 프랜차이즈 가맹본부의 점포개발........................... 368



1. 외식 프랜차이즈 점포개발의 기본전략 ................................. 368

2. 외식 프랜차이즈 가맹 상담스킬 ............................................ 373







Chapter 12 외식 프랜차이즈 가맹점········································· 377



제1절 외식 프랜차이즈 가맹점 창업............................................. 378



1. 외식 프랜차이즈 가맹점 창업 준비 및 절차 ......................... 378

2. 우수 외식 프랜차이즈 가맹본부의 선별과 계약 .................. 387





제2절 성공적인 외식 프랜차이즈 가맹점 경영.......................... 393



1. 가맹점의 역할과 의무 .............................................................. 393

2. 가맹점 운영실무 ........................................................................ 395

3. 외식 프랜차이즈 가맹점 창업자의 성공전략 ....................... 403





제3절 가맹점 판매촉진 전략............................................................ 405



1. 가맹점 판촉의 방향 ................................................................... 405

2. 판촉의 기본 방향 ....................................................................... 406

3. 가맹점 판매촉진 과정 .............................................................. 407