CSDL Luận văn _ Luận án
Chủ đề: English--Tourism
An investigation into the real situation and some solutions for improving the service quality of the reception department at Risemount Premier Resort
- Tác giả: Nguyen Thi Lan Anh |
- Giảng viên hướng dẫn: MA. Tran Thi Thuy Phuong |
- Chuyên ngành: Tiếng Anh Du lịch
Provide information about activities of reception department during the time working at Risemount Premier Resort; Find out some strengths, weaknesses, and risks to the development of the reception department at Risemount Premier Resort; Suggest some solutions to overcoming those problems.
An investigation into the real situation and some suggestions for improving the service quality at Ngoc Tuyet Restaurant
- Tác giả: Phan Thi Ngoc Minh |
- Giảng viên hướng dẫn: MA. Nguyen Thi Kim Man |
- Chuyên ngành: Tiếng Anh Du lịch
Identifying the reality of the service quality of restaurants at Ngoc Tuyet Restaurant; Investigate in detail the entire process of restaurant service attracting guests; Find out strengths, weaknesses, opportunities, and threats in the quality of Ngoc Tuyet Restaurant; Offer solutions to improve the efficiency of attracting guests in Ngoc Tuyet Restaurant.
A case study of the real situation and some solutions for enhancing services of Le Chalet restaurant at Saigon Tourane Hotel
- Tác giả: Vo Thi Hoi |
- Giảng viên hướng dẫn: MA. Bui Thi Chung |
- Chuyên ngành: Tiếng Anh Du lịch
Chapter 1: Introduction which includes rationale, aims and objectives, scope of the study, method of the study and organization of the study; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and suggested solutions; Chapter 6: Conclution and suggestion.
An investigation into the real situation and some solution to improving the quality of reception service at Citadines Blue Cove Danang Hotel
- Tác giả: Nguyen Thi Hong Nhung |
- Giảng viên hướng dẫn: MA. Le Thi Kim Uyen |
- Chuyên ngành: Tiếng Anh Du lịch
Chapter 1: The introduction is the rationale, aims, scope, method of study, and study’s organization; Chapter 2: Theoretical Background of the hotel industry, reception department and service quality in the hotel; Chapter 3: Case Description- the Basic Information about CBC Danang Hotel and reception department; Chapter 4: Analysis and evalution about eeal situation at CBC Danang Hotel; Chapter 5: Difficulties and qolutions about the qervice quality of reception department at CBC Danang Hotel; Chapter 6: Conclusions and suggestions.
An investigation into the real situation and some solutions for improving the professionalism of the Food and Beverage department at Furama Resort Da Nang
- Tác giả: Doan Thi Thanh Tam |
- Giảng viên hướng dẫn: MA. Do Thi Kim Cuc |
- Chuyên ngành: Tiếng Anh Du lịch
Chapter 1: Introduction of the reason for choosing the topic and research content: objective, scope, method; Chapter 2: Definition of the restaurant and theoretical basis related to service quality of the restaurant; Chapter 3: Introduction of Café Indochine Restaurant, the business situation of the restaurant in the period of 2019 -2021; Chapter 4: Analyzing and evaluating service quality at Café Indochine Restaurant; Chapter 5: Presenting the difficulties and then giving appropriate solutions to overcome to improve the quality of the restaurant and attract customers; Chapter 6: Summary of restaurant service quality research results and solutions for faculty of English of Duy Tan University.