2971An 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.
2972An 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.
2973An 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.
2974An 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.
2975An 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.
2976An 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.
2977An 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.
2978An investigation into the real situation and some solutions for improving the service quality of the Food and Beverage Department of Vinpearl Resort & Spa Danang
This research aims to reflect the current state of the Food and Beverage department at Vinpearl Resort & Spa, as well as the quality of service, in order to provide solutions or suggestions for resolving the issues.
2979An investigation into the real situation and some solutions for improving the service quality of the front office at Radisson Hotel Danang
Chapter 1. Introduction. Chapter 2. Theoretical background. Chapter 3. Case discription. Chapter 4. Analysis and evaluation. Chapter 5. Difficulties and solutions. Chapter 6. Conclusion and suggestions.
2980An investigation into the real situation and some solutions for improving the service quality of the front office department at Santa Luxury 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.