2961An 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.
2962An investigation into the real situation and some solutions for improving the service quality of reception department at Monarque hotel, Da Nang
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3. Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and solutions; Chapter 6: Suggestions and conclusions.
2963An investigation into the real situation and some solutions for improving the service quality of reception department at Muong Thanh Holiday Hue 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.
2964An investigation into the real situation and some solutions for improving the service quality of reception department at Paracel Danang hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and solutions; Chapter 6: Suggestions and conclusions.
2965An 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.
2966An 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.
2967An 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.
2968An 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.
2969An 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.
2970An 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.