CSDL Luận văn _ Luận án
Chủ đề: English--Tourism
A study of strengths and weaknesses of the reception section at Ba Na Hills Golf Club and some suggestions to improve it
- Tác giả: Dinh Luong Tuong Vi |
- Giảng viên hướng dẫn: Vo Thi Phuong Thao |
- Chuyên ngành: Tiếng Trung chất lượng cao
Part A : The introduction is the rationale, aims, scope, and method of study. Part B : The development is the main part of the graduation paper divided into three main chapters:Chapter 1: The presentation about theoretical background for this graduation paper. Chapter 2: The general information about Ba Na Hills Golf Club Chapter 3: Analysis and evaluation the strengths and weaknesses of the Reception Section at Ba Na Hills Golf Club. Part C: Conclusion and some suggestions to improve the Reception Department at Ba Na Hills Golf Club.
An investigation into the current situation of services of Aloha restaurant at Holiday Beach Da Nang Hotel & Resort and some solutions
- Tác giả: Nguyen Tran Vuong Nhi |
- Giảng viên hướng dẫn: Phan Thi Thuy Tien |
- Chuyên ngành: Tiếng Anh Du lịch
Based on the results in practicing time, experience in Holiday Beach Hotel and studying time at Duy Tan University, this graduation paper presents some basic concepts of service, some problems about restaurant business. Besides, this study also presents about Holiday Beach overview, situation of Waitress/Waiter at hotel and analyze the Restaurant of hotel. Finally, author will give out some suggestions and policies in order to improve the quality of service at the Restaurant for hotel. And author hope from the suggestions which have been pointed out, it will improve the quality of service at the Restaurant at Holiday Beach hotel.
Investigation into the real situation and solutions to improving the service quality of reception department at Nam Hotel and Spa, Danang
- Tác giả: Le Thi Huong |
- Giảng viên hướng dẫn: Phan Thi Nhu Gam |
- Chuyên ngành: Tiếng Anh Du lịch
The study consists of five chapters. In each chapter, the researcher will discuss different issues. Part A: The introduction which shows the reasons why we choose this topic, aims, and objectives, scope of the study, and some methods of the study. Part B: Chapter 1 is the presentation about the literature review and theoretical background for this study to carry on. Chapter 2 provides general information and the real situation of the reception department at Nam hotel and spa. Chapter 3 gives an analysis and evaluation on the real situation of the reception department at Nam hotel and spa. Part C: The suggestions for improving the service quality of reception department at Nam hotel and spa and conclusion.
A case study of serving process and suggestions to improve the quality of services in Orchard Deli Restaurant of Stay Hotel
- Tác giả: Phan Thi Kim Yen |
- Giảng viên hướng dẫn: Bui Thi Kim Phung |
- Chuyên ngành: Tiếng Anh Du lịch
This study would pay attention to three important sectors as follows: Firstly, the researcher will focus on finding out information about hotel business and the real situation of Orchard Deli restaurant in Stay hotel recently. To learn about this issue, the researcher has to search and reference some materials on the Internet. Secondly, the researcher will analyze serving process and find out the strong and weak points in serving process.To learn about this, the researcher observes work environment in Stay Hotel during internship time. Finally, the researcher will give some solutions which are suitable for that reality in order to improve the quality of service.
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.