2801An investigation into the real situation and some solutions for improving the service quality of housekeeping department at Satya Hotel
Chapter I: The introduction of the graduation paper, including rationale, aims, and objectives, the scope of the study, methodology, and organization of the study; Chapter II: The theoretical background about hotel and some information about housekeeping department; Chapter III: The case description describing the overview of Satya Hotel and HK Dept; Chapter Ⅳ: The analysis and evaluation; Chapter V: Dificulties and solutions; Chapter Ⅵ: Conclusion and suggestions.
2802An investigation into the real situation and some solutions for improving the service quality of performance of food and beverage services department at Bamboo Green Riverside 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.
2803An investigation into the real situation and some solutions for improving the service quality of reception department at Grand Jeep hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Some solutions; Chapter 6: Conclusions and suggestions.
2804An investigation into the real situation and some solutions for improving the service quality of reception department at Silk sense Hoi An Resort
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and suggeted solutions; Chapter 6: Conclusions and suggestions.
2805An investigation into the real situation and some solutions for improving the service quality of Song Do restaurant at Hoi An Riverside Resort & Spa
Chapter 1: The introduction is the rationale, aims , scope, method of study, and study’s organization; Chapter 2: There will be a presentation on the theoretical basis of restaurant business and service quality; Chapter 3: The general information about Hoi An Riverside Resort & Spa; Chapter 4: Analysis and evaluation the service quality of Song Do Restaurant at Hoi An Riverside Resort & Spa; Chapter 5: Difficulties and solution to improving the Service Quality of Song Do Restaurant at Hoi An Riverside Resort & Spa; Chapter 6: Conclusion and some suggestions to improving the Service Quality of Song Do Restaurant at Hoi An Riverside Resort & Spa.
2806An investigation into the real situation and some solutions for improving the service quality of the food & beverage department at Monarque 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.
2807An investigation into the real situation and some solutions for improving the service quality of the food and beverage department at Celina 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.
2808An investigation into the real situation and some solutions for improving the service quality of the Food and Beverage department at Pullman Danang Beach Resort
Provide a descriptive analysis and essential components of the F&B Department at the Pullman Danang Beach Resort; Find out some of the strengths, weaknesses, opportunities, and threats of the F & B Department; Find out the effectiveness of the services and propose some solutions to improve the quality of F&B Department at Pullman Danang Beach Resort.
2809An investigation into the real situation and some solutions for improving the service quality of the food and beverage department at Quoc Thien hotel, Da Nang
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.
2810An investigation into the real situation and some solutions for improving the service quality of the Food and Beverage department at Risemount Premier Resort Danang
Find out some strengths, weaknesses, opportunities and threats of the F&B department; Find out the effectiveness of the services of the F&B department; Suggest some solutions to overcome those problems.