3051An investigation into the real situation and some solutions to improve the quality of banquet service at Green hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case decription; Chapter 4: Analysis and evaluation; Chapter 5. Dificultities and solutions; Chapter 6. Conclusion and suggestions.
3052An investigation into the real situation and some solutions to improve the quality of food and beverage services at Jolia Hotel & Apartment
Chapter 1: The Introduction includes rationale, aims and objectives, scope of the study, method and organization of the study; Chapter 2: Theoretical background revolves around the themes of hotel, food and beverage services; Chapter 3: Case description overviews both JOLIA Hotel & Apartment or F&B Department at here; Chapter 4: Analysis and evaluation the real situation on F&B services’ quality; Chapter 5: Difficulties and suggested solutions to improve the quality of F&B Services at JOLIA H&A; Chapter 6: Conclusion and suggestions.
3053An investigation into the real situation and some solutions to improve the quality of reception service at Citadines Pearl Hoi An
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.
3054An investigation into the real situation and some solutions to improve the service quality for international customers of the reception department at Lavender Home 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.
3055An investigation into the real situation and some solutions to improve the service quality of reception department at Hyatt Regency Danang resort & SPA
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.
3056An investigation into the real situation and some solutions to improve the service quality of the reception department at The Travidat Hotel
Chapter 1. Introduction; Chapter 2. Theoretical background; chapter 3. Case description; Chapter 4. Analysis and evaluation; Chapter 5. Difficulties and solution.
3057An investigation into the real situation and some solutions to improve the welcoming-guest services of front office department at Mikazuki Japanese Resort and Spa
To study all feedback data through survey to evaluate the real situation in Mikazuki Japanese Resort and Spa; To research and refer to welcoming – guest service standards to improve service quality; To give some solutions to attract more inbound and outbound tourists to increase revenue for resort.
3058An investigation into the real situation and some solutions to improve the workforce quality of the top bar at À La Carte Hotel
Part A is the introduction which includes the rationale, the aims and objectives, the scope of the study, the methods of the study, and the organization of the study; Part B comprises three following chapters: Chapter 1 is the theoretical background. Chapter 2 is the case description. Chapter 3 is the analysis of the real situation of the workforce at The Top Bar of À La Carte Hotel and the evaluation which clarifies the strengths and weaknesses of this department. Besides, this chapter also sets out solutions to improve the quality of the workforce at The Top Bar; The last part is part C – conclusion and suggestion. In this part, author would like to summarize the findings and suggest for internship site and for Duy Tan University.
3059An investigation into the real situation and some solutions to improving business efficiency at Sanna tour joint stock company
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.
3060An investigation into the real situation and some solutions to improving business efficiency in low season at vietnam travel keys company
Part A: Introduction; Part B. Content (Chapter 1. Theoretical background; Chapter 2. Case Description; Chapter 3: Analysis and evaluation; Chapter 4. Difficulties And Solutions); Part C. Conclusion and suggestions