Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Franchisee's Cognition on Franchise-contract in Foodservice Industry

외식 프랜차이지의 가맹 계약 법률 인식에 관한 연구

  • Park, Jae-Ho (Dept. of Foodservice Management, Kyonggi University) ;
  • Cheon, Hee-Sook (Dept. of Foodservice Management, Kyonggi University)
  • 박재호 (경기대학교 관광학부) ;
  • 천희숙 (경기대학교 대학원 외식조리관리)
  • Published : 2006.12.30
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Abstract

This study researched unequal trades and analyzed the difference of legal relation control between the franchisor and the franchisee in foodservice industry. The purpose of this study was the preparatory process for basic data to establish a statute law for the franchisee in foodservice industry. We made up a questionnaire for 53 franchisees in March 2004 and analysed spss 10.0. This result was as follows. First, the special office was needed for publicity activities of law related franchise and the investigation of a right in the written contract for a franchisee. Second, there should be the conformation and objective criteria of monopolistic goodwill in legal proceedings. Third, the larger the scale of franchisees was, the less efficiently the conflicts between franchisors and franchisees were controlled.

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