2751An investigation into the real situation and some solutions for human resource management at Haian beach hotel & spa
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and suggested solutions; Chapter 6: Conclusions and suggestions.
2752An investigation into the real situation and some solutions for improving customer service quality of the front office at Le Dung hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and suggested solutions; Chapter 6: Conclusions and suggestions.
2753An investigation into the real situation and some solutions for improving english communication skills of the staff of the food and beverage department at Mandila Beach hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and suggested solutions; Chapter 6: Conclusions and suggestions.
2754An investigation into the real situation and some solutions for improving English proficiency of reception staff at Risemount Premier Resort DaNang
Synthesize and research English requirements and standards in the resort; Analyze the current situation of English proficiency of the receptionists at Risemount Premier Resort, thereby promoting strengths as well as overcoming weaknesses; Propose some solutions to improve the English level of the receptionist in the resort.
2755An investigation into the real situation and some solutions for improving english skills of the housekeeping department at Wyndham Danang Golden Bay
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and suggested solutions; Chapter 6: Conclusions and suggestions.
2756An investigation into the real situation and some solutions for improving marketing department at Tran Le Gia services and travel company limited
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and suggested solutions; Chapter 6: Conclusions and suggestions
2757An investigation into the real situation and some solutions for improving service quality of Food & Beverage department at Movenpick Resort Waverly Phu Quoc
Systematizing hospitality industry theories, as well as elements affecting service quality in the F&B Department in order to gain a better understanding of these topics; In the near future, developing some suitable solutions to improve the quality of services at the F&B Department.
2758An investigation into the real situation and some solutions for improving the organization and management of the front desk department at Sanouva Hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and suggested solutions; Chapter 6: Conclusions and suggestions.
2759An investigation into the real situation and some solutions for improving the professionalism of front office at Da Nang Mikazuki Japanese Resort & Spa
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and suggested solutions; Chapter 6: Conclusions and suggestions.
2760An investigation into the real situation and some solutions for improving the professionalism of the Food and Beverage department at Furama Resort Da Nang
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.