CSDL Luận văn _ Luận án
Khoa Tiếng Anh
An analysis of the sugguested translation of chapter 1 from the book “How languages are learned” by Patsy M. Lightbown & Nina Spada, oxford up, 4th edition, 2013
- Tác giả: Bui Thi My Trinh |
- Giảng viên hướng dẫn: Vo Thi Phuong Thao |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
This paper is a suggested translation chapter 1 of the book “How Languages are Learned” by Patsy M. Lightbown and Nina Spada. The aim of this paper is to identify and analyze translation problems encountered in our work and implement the processes and the appropriate translation strategies to achieve an accurate translation of the source text in English. Firstly, author give a general introduction about the reasons for choosing the topic. Then author give a Vietnamese suggested version. Besides, the analysis of vocabulary and structures retrieved from the text is need to clarify the phrases with no appropriate meaning as well as complicated structures when translating a text related to this book. Finally, author present some difficulties when translating “How Languages are Learned” in particular or any kind of English texts in general Finally, there are some effective solutions to help students translate better at the end of this study.
An analysis of the suggested translation of chapter 3 from the book “Jason abbott” by Basam Imam, 2016
- Tác giả: Nguyen Thi Kieu Trinh |
- Giảng viên hướng dẫn: Nguyen Thi Kim Man |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
This graduation paper is a Vietnamese suggested translation of chapter 3 “Meeting new friends” of the book “Jason Abbott” written by Bassam Imam. This book was published in 2016. The graduation paper includes the theoretical background and the suggested translation of chapter 3. In addition, author also analyze some vocabularies and structures in this chapter. Moreover, through this graduation paper, author find out some difficulties that student confuse in literature translation and put forward some effective solutions.
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.