Tóm tắt:

Chapter 1: The introduction is the rationale, aims, scope, method of study, and study’s organization; Chapter 2: The presentation about theoretical background for this graduation paper; Chapter 3: The general information about Bistecca Restaurant; Chapter 4: Analysis and evaluation for the real situation and of the servicing process quality of F&B Department at Bistecca Restaurant; Chapter 5: Difficulties and suggested solutions to improve the F&B service quality at Bistecca Restaurant; Chapter 6: Conclusion and some suggestions to improve the F&B service quality at Bistecca Restaurant.