2951An investigation into the real situation and some solutions to improving the restaurant's quality at Sea Garden Hotel
Chapter I is theoretical background about hotel, restaurant department, the quality of restaurant in hotel; Chapter II is case decription describing the overview of Sea Garden Hotel (history and development, restaurant department); Chapter III is the analysis and solutions of the problems.
2952An investigation into the real situation and some solutions to improving the room service quality at Risemount Premier
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and solutions; Chapter 6: Conclusions and suggestions.
2953An investigation into the real situation and some solutions to improving the service process of the reception department at the brilliant Majestic Villa hotel
Chapter 1: The presentation about theoretical background for this graduation paper; Chapter 2: The general information about Brilliant Majestic Villa hotel and analysis and evaluation about current situation of service process of the receptio department at this hotel; Chapter 3: Some solutions to improve the service process of the reception department at Brilliant Majestic Villa Hotel.
2954An investigation into the real situation and some solutions to improving the service quality at Saigon-Quynhon Hotel
Chapter I: The theorical background; Chapter 2: Case Description; Chapter 3: Analysis and evaluation.
2955An investigation into the real situation and some solutions to improving the service quality of F&B department at four points by Sheraton Da Nang hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and solutions; Chapter 6: Conclusions and suggestions.
2956An investigation into the real situation and some solutions to improving the service quality of food & beverage department at Mandila beach hotel
Chapter 1: Introduction; Chapter 2: The theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and solution; Chapter 6: Conclusion and suggestions.
2957An Investigation into the Real Situation and some Solutions to Improving the Service Quality of Food & Beverage Department at Truong Son Tung 2 Hotel
Chapter 1. Introduction; Chapter 2. Theoretical background; chapter 3. Case description; Chapter 4. Analysis and evaluation; Chapter 5. Difficulties and solution.
2958An investigation into the real situation and some solutions to improving the service quality of food and beverag department at A La Carte Danang Beach Hotel
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 includes: Chapter I is theoretical background about hotel business and Food and Beverage Department. Chapter II is case description describing the overview of A La Carte Danang Beach hotel. Chapter III includes real situations of the service quality of Food and Beverage Department with the analysis and evaluation. Part C is the suggestions for improving the service quality of F&B Department at A La Carte Danang Beach hotel, and the conclusion.
2959An investigation into the real situation and some solutions to improving the service quality of food and beverage department at New Orient hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5. Difficulties and solutions; Chapter 6. Conclusion and suggestions.
2960An investigation into the real situation and some solutions to improving the service quality of food and beverage division at Capella hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and solutions; Chapter 6: Conclusions and suggestions.