'The Destination of the Mirror' is a sequel to the novel 'The Journey of a Mirror' written by her. This novel takes the story of Aina forward from the year 1964 when she is twenty six years old and has already divorced Daman Rai. Aina is now married to Heera and she has her daughter Khushi. Problems begin when the spy Rocoo comes to take revenge from her with his man Maakhan. She courageously thwarts them and then, to protect their daughter, they shift to another city. They make their home a happy place with her mother, brother and son Prasan. Aina pursues her quest for higher education. She and Heera try to live with honesty, but they find corruption dogging their footsteps. Will they succumb to corruption? Rocoo and Maakhan again come to harm them. Will they succeed this time? Daman Rai, who is now a Minister, wants Khushi to acknowledge that she is his daughter so that he can prove that he is not gay. Will Daman Rai succeed? Will the fifteen year old Khushi prefer to go to Daman Rai? Heera is seen killing a man pointblank. Will Aina as his lawyer be able to free him?
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.
Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition toRestaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements.
This book is suitable for classroom use, and an accompanying online instructor's manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter's contents are highlighted starting with the chapter's objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor's manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students.
Readers will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.
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