3071An investigation into the real situation and some solutions to improving service quality of the reception department at Sai Gon - Dong Ha 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.
3072An investigation into the real situation and some solutions to improving some cultural tours in Quang Nam at global travel and trading company
Chapter 1: “Theoretical Background” focuses on the aims to answer the questions relates to tourism; Chapter 2: The Case description is about the overview and the real situation of tour at Global Travel and Trading Company; Chapter 3: The analysis and evaluation of strengths and weakness of the real situations of Quang Nam cultural tours at Global Travel and Trading Company are presented.
3073An investigation into the real situation and some solutions to improving the quality of reception services at King’s Finger hotel DaNang
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case Description; Chapter 4: Analysis and evaluation; Chapter 5: Suggestion and conclution
3074An investigation into the real situation and some solutions to improving the service quality of reception department at Golden Star hotel
In this graduation paper, I would like to investigate into the service quality of the reception department at Golden Star Hotel give some solutions to improve it. This graduation paper starter why I selected this topic, presents some concepts involved in reception department and the service quality, describes Golden Star Hotel and the services of the front office department, analyses and evaluates the service quality of the front office department and gives some suggestion for improving it. By doing this research, I hope the Golden Star Hotel will attract more guests to the Hotel.
3075An investigation into the real situation and some solutions to improving the buffet food service of food and beverage department at belle Maison hotel
Chapter 1. Is theoretical background about hotel business and Food and Beverage Department; Chapter 2. Is case description about the overview and Food and Beverage department at Belle Maison hotel; Chapter 3. Includes analysis and evaluation of the quality of F&B department service and Some Solutions to Improving the Buffet Food Service of Food and Beverage Department at Belle Maison Hotel.
3076An investigation into the real situation and some solutions to improving the buffet serving process of White Sand 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.
3077An investigation into the real situation and some solutions to improving the customer service performance of front office at Royal Family Hotel, Da Nang city
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 is talk about the development; Part C is some solutions to improving the customer service performance of front office at Royal Family Hotel.
3078An investigation into the real situation and some solutions to improving the english skills of the food and beverage department at Paris Deli 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.
3079An investigation into the real situation and some solutions to improving the food and beverage service at Belle Maison Parosand Da Nang Hotel
Chapter I is theoretical background about hotel business and food and beverage service; Chapter II is case description describing the overview of Bell Maison Perosand Da Nang and food and beverage service at this hotel, specifically at The Big Plate; Chapter III includes real situation about service quality at The Big Plate restaurant with analysis and evaluation.
3080An investigation into the real situation and some solutions to improving the food service quality at kay hotel during the covid19 pandemic
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.