FRANCHISE SYSTEM FOR FAST FOOD RESTAURANTS

The franchise is considered as a model to follow that can be adopted by different companies, considering restaurant place offer their services and food products important processes are standardized, the objective toapply system in fast restaurants, so they reflected process manual. research was bibliographic, descriptive exploratory. inductive method used since it arises from general conclusions individual premises. As technique, observation sheets with parameters evaluated proposed, areas of: 1. Production, reception of raw material, storage, processing, waste disinfection, standardization recipes, assembly, area personnel, 2. Aadministration, organizational charts, agreements alliances, relationship between management employees, sales strategies, corporate identity, 3. Views, menu designs, customer service, atmosphere service area, 4. Financial system, accounting collection, expense management, investment. It concluded that, when applying these sheets, situational diagnosis will determined evaluating know if meet, regulate or do not meet all found them, make manual activities functions each