3181An 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.
3182An 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.
3183An 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.
3184An 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.
3185An investigation into the real situation and some solutions to improving the service quality of front office at Naman retreat resort
Chapter 1: Introduction; Chapter 2: The theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and solutions; Chapter 6: Conclusion and suggestions.
3186An investigation into the real situation and some solutions to improving the service quality of front office department at Hai Au hotel Quy Nhon
Part a. Introduction ; Part b. Content (chapter 1. Theoretical background; chapter 2. Case description; chapter 3. Analysis and evaluation); Part c. Conclusion and suggestions
3187An investigation into the real situation and some solutions to improving the service quality of Green House Restaurant at Hyatt Regency Danang Resort
This case study is carried out based on the theoretical background and the practical data. To obtain the results, author have collected all of the main related information about the restaurant, tourist, etc. from the primary and secondary sources, such as textbooks, the Internet, as well as the data of the Food and Beverage Department at Hyatt Regency Danang Resort and the guests’ evaluations of the restaurant through findings, and observation. Based on this information, author would offer some characteristics of staff, service, organizational structure and tourist resource of the Green House restaurant, then propose some suggestions to improve the service quality of the restaurant.
3188An Investigation into the Real Situation and Some Solutions to Improving the Service Quality of Guest Relation Department at Intercontinental Da Nang Sun Peninsula Resort
Chapter I is theoretical background about hotel business and Guest Service; Chapter II is case description describing the overview of Intercontinental Da Nang Sun Peninsula Resort and Guest Relation Department at the resort; Chapter III includes real situation about service quality at Guest Relation Department with analysis and evaluation.
3189An investigation into the real situation and some solutions to improving the service quality of housekeeping 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 suggested solutions; Chapter 6: Conclusions and suggestions.
3190An investigation into the real situation and some solutions to improving the service quality of housekeeping department at Balcona hotel
Chapter 1: Introduction; Chapter 2: Theoretical background; Chapter 3: Case discription; Chapter 4: Analysis and evaluation; Chapter 5. Difficulties and solutions; Chapter 6. Conclusions and suggestions.