CSDL Luận văn _ Luận án
Khoa Tiếng Anh
An investigation into the real situation and some solutions to improving the service quality of Green House Restaurant at Hyatt Regency Danang Resort
- Tác giả: Bui Thi Thanh Thuy |
- Giảng viên hướng dẫn: Phan Thi Le Huyen |
- 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 at Hyatt Regency Danang Resort and the guests’ evaluations of the restaurant through findings, and observation. Based on this information, author would offer some characteristics of staff, service, organizational structure and tourist resource of the Green House restaurant, then propose some suggestions to improve the service quality of the restaurant.
An analysis of the suggested translation of chapter 6 “Marketing travel” in book “Connecting with customers: how to sell, service and market the travel product” by Marc Mancini, 2002
- Tác giả: Nguyen Thi Dieu |
- Giảng viên hướng dẫn: Le Thi Hoang Van |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
Author translate chapter 6 “Marketing travel” (from English into Vietnamese) of the book “Connecting with Customers How to Sell, Service, and Marketing The Travel Product”. Besides, author also provide and clarify some essential issues such as terminology, vocabulary and structure in this part. Moreover, through this graduation paper, author found out some pitfalls that students fell confused, especially when translating some phrases and sentences relating to the marketing. In addition, the graduation paper will give author a chance to get valuable experiences and to identify some mistakes and difficulties arising during translating process. According to this way, author can enhance my knowledge and recognize some my strengths as well as my weaknesses when author translate.
An investigation into the real situation and some solutions to improve the workforce quality of the top bar at À La Carte Hotel
- Tác giả: Huynh Le Thi Thuy Diem |
- Giảng viên hướng dẫn: Thai Trinh Thao Nguyen |
- Chuyên ngành: Tiếng Anh Du lịch
Part A is the introduction which includes the rationale, the aims and objectives, the scope of the study, the methods of the study, and the organization of the study; Part B comprises three following chapters: Chapter 1 is the theoretical background. Chapter 2 is the case description. Chapter 3 is the analysis of the real situation of the workforce at The Top Bar of À La Carte Hotel and the evaluation which clarifies the strengths and weaknesses of this department. Besides, this chapter also sets out solutions to improve the quality of the workforce at The Top Bar; The last part is part C – conclusion and suggestion. In this part, author would like to summarize the findings and suggest for internship site and for Duy Tan University.
An investigation into the real situation and some solutions to improving the technical facilities of food and beverage department at À La Carte Danang Beach Hotel
- Tác giả: Kieu Thi Huyen My |
- Giảng viên hướng dẫn: Luong Kim Thu |
- Chuyên ngành: Tiếng Anh Du lịch
This paper aims at studying the theoretical and practical issue about an investigation into the real situation, there by finding out the advantages and disadvantages of À La Carte Hotel Da Nang. Especially, this purpose of this study is to propose and to recommend some solutions to improve the technical facilities of food and beverage Department at À La Carte Danang beach Hotel. Besides, I also analyze some neccessary issues about the status of technical facilities as well as the management of technical facilities at the restaurant of À la Carte Hotel. Through this graduation paper, I found that À la Carte Hotel has face to many drawbacks. The technical facilities in the restaurant of the À la Carte Hotel are not really good to ensure the quality of serving customers in the best conditions. As a result, it is necessary that the hotel takes measures to improve this situation.
An Investigation into the real situation and some solutions to improve service quality of the reception department at Minh Toan Galaxy Hotel
- Tác giả: Hua Nguyen Hien Trang |
- Giảng viên hướng dẫn: Doan Thi Thanh Trang |
- Chuyên ngành: Tiếng Anh Du lịch
The study consists of 3 parts: In each part, I will discuss different issues. Part A is to introduce information in the rationale, the aims and objectives, the scope of the study, the methods of the study and the organization of the study. Part B is the development of the study. In this part, I will focus on 3 chapters: Chapter 1: Theoretical Background Chapter 2: Case Description Chapter 3: Analyze and discuss about the real situation of the reception in Minh Toan Galaxy Hotel and some solution to solve the problem to attract customers. Part C is conclusions and suggestions.