CSDL Luận văn _ Luận án
Khoa Tiếng Anh
A case study of real situation and solutions to improving the food and beverage service at Sea Place Restaurant Danang
- Tác giả: Le Mai Khanh |
- Giảng viên hướng dẫn: Nguyen Thi Kim Man |
- Chuyên ngành: Tiếng Anh Du lịch
This graduation paper investigates and analyzes the real situation of the service quality of the Food and Beverage Department at Sea Place restaurant. To carry out this case study I have collected all of the main related information about the restaurant, hotel, etc. from the data of the Food and Beverage Department and the customer’s evaluations of the restaurant through my survey, findings, and observation. Author will also present information about staff, services, organizational structure of the restaurant. Through the discussion about the problem, author would offer some solutions to improve the service quality of the restaurant.
An investigation and some solutions to improving the service quality of the food and beverage department of Grandvrio Ocean Resort Danang
- Tác giả: Vo Duc Hao |
- Giảng viên hướng dẫn: Vo Thi Phuong Thao |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
This graduation paper investigates the real situation and provides solutions to improving the service quality of the Food and Beverage Department at Grandvrio Ocean Resort Danang. This case study is carried out based on the theoretical background and the practical data. To obtain the results, I have collected all of the main related information about the restaurant, tourist, etc. from the primary and secondary sources, such as textbooks, the Internet, as well as the data of the Food and Beverage Department and the customers’ evaluations of the restaurant through her survey, findings, and observation. Based on this information, author would offer some facts of staff, service, organization structure and tourist resource of the restaurant, then propose some suggestions to improve the service quality of the restaurant.
An investigation into the real situation and some solutions to improving the policy of food and beverage product of fishca restaurant at A la Carte Danang Beach hotel
- Tác giả: Le Thi Sa Pa |
- Giảng viên hướng dẫn: Cao Ngo Thuy Duyen |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
These days, the tourism industry is considered to be the world's largest industry. As a result, all hotels need to have suitable policies to attract tourists. The case study is to improve the policy of food and beverage product of FishCa restaurant at A la carte Da Nang beach hotel because restaurant business is important. Therefore, after investigating the real situation of FishCa restaurant, author will point out the weak points and strong points in policy of food and beverage product of the restaurant at A la carte hotel. Next, author will give out some suggestions.
An analysis of the suggested translations of worldwide environment issues from “Annual report 2017” by Erik Solheim, 2017
- Tác giả: Thai Thi Thu Thuong |
- Giảng viên hướng dẫn: Nguyen Thi Thu Hien |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
This paper is a suggested translation of “Environment annual report 2017”. First, author give a general introduction about the reasons for choosing the topic, then translates the English version into Vietnamese version. Next, author analyze the vocabulary and complicated structures of the suggested translation version. The difficulties in the translation and some essential solutions are suggested at the end of the graduation paper.
A case study of real situation and some solutions to improving restaurant services at Peace Place Restaurant in Danang City
- Tác giả: Nguyen Khanh Thao Oanh |
- Giảng viên hướng dẫn: Cao Ngo Thuy Duyen |
- Chuyên ngành: Tiếng Anh Du lịch
This case study is carried out based on the theoretical background and the practical data. To obtain the results, author have collected all of the main related information about the restaurant, tourist, etc. from the primary and secondary sources, such as textbooks, the Internet, as well as the data of the Food and Beverage Department and the customer’s evaluations of the restaurant through my survey, findings, and observation. Based on this information, author would offer some characteristics of staff, service, organizational structure and tourist resource of the restaurant, then propose some suggestions to improve the service quality of the restaurant.