STUDY ON FUNCTIONALITIES AND OPERATION WITH SPECIAL REFERENCE TO MARRY BROWN – CHENNAI

N. Parthiban

Abstract


In this I got to know real time franchising restaurant chain, how product is developed in restaurant,
promotion of the product, resource allocation, recruitment of employees, logistics and warehousing
techniques, framing and maintain quality standards, efforts that should be made to achieve target sales and various auditing
methods to improve the standard of the organization.


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