CSDL Luận văn _ Luận án
Chủ đề: English--Tourism
An Investigation into the Strong and Weak Points of Guidance Department and Some Solutions to Attracting Customers to Land of Folk Culture at Vinpearl Land Nam Hoi An
- Tác giả: Ho Thi Thu Hien |
- Giảng viên hướng dẫn: Dang Tran Hoai Duong |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
The graduation paper embarks on a study of real context at guidance outlet in Vinpearl Land Nam Hoi An. Accordingly, analyze some practical issues related to service quality. Through discussion of issues, author would like to make some recommendations for Xuan Phu Hotel to improve the customer service skills of the guide. Author hope recommendations will help the company improve service quality and attract more customers.
An investigation into customer’s services and ways to attract tourists to Pink Lotus Hotel
- Tác giả: Pham Nha Thuong |
- Giảng viên hướng dẫn: Tran Thi Tho |
- Chuyên ngành: Tiếng Anh Du lịch
Part A is the introduction of the graduation paper including rationale, aims and objectives, scope of the study, method of the study and study’s organization. Part B is talk about the development; it includes three chapters: Chapter 1 is theoretical background about Tourism and Tourist, Hotel and Hotel Business and customer’s service at the hotel. Chapter 2 is case description describing the overview of Pink Lotus Hotel and real situation the quality of customer’s service at this hotel. Chapter 3 is the analysis, evaluation of the problems and the suggestions for giving ways to attract tourists to Pink Lotus Hotel. Part C is the conclusion and further implications.
A study on the quality of one-day tours of Dacotours Company – Danang city and ways to improve
- Tác giả: Nguyen Thi Ha Giang |
- Giảng viên hướng dẫn: Tran Thi Tho |
- Chuyên ngành: Tiếng Anh Du lịch
This graduation paper reports the current situation and the solutions for the quality of One-day tour of Dacotours Company. This thesis is carried out basing on the theoretical background and the practical data collected. Firstly, the data about Dacotours Company and tourism are collected. Then, all these data were analysed and assessed basing on the theoretical background and real experiences. At last, the suggestions were given to improving the quality of One-day tour of the company as well as exploiting some strengths of company through the data analysed carefully.
An investigation into the real situation of the front office department at Muong Thanh Luxury Song Lam and some solutions to overcoming its shortcomings
- Tác giả: Luong Thanh Hai |
- Giảng viên hướng dẫn: Nguyen Thi Hang |
- Chuyên ngành: Tiếng Anh Du lịch
In this graduation paper, author would like to investigate into the service quality of the front office Department in Muong Thanh Luxury Song Lam Hotel and give some solutions to improve it. This graduation paper stater why author selected this topic, presents some concepts involved in front office department and the service quality, describes Muong Thanh Luxury Song Lam Hotel and the services of the front office department, analyses and evaluates the service quality of the front office department and gives suggestion for improving it. By doing this research, author hope the Muong Thanh Luxury Song Lam Hotel will attract, ore guests to the hotel.
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.