3281An investigation into the real situation and some solutions to improving the service process of the reception department at the brilliant Majestic Villa hotel
Chapter 1: The presentation about theoretical background for this graduation paper; Chapter 2: The general information about Brilliant Majestic Villa hotel and analysis and evaluation about current situation of service process of the receptio department at this hotel; Chapter 3: Some solutions to improve the service process of the reception department at Brilliant Majestic Villa Hotel.
3282An investigation into the real situation and some solutions to improving the service quality at Saigon-Quynhon Hotel
Chapter I: The theorical background; Chapter 2: Case Description; Chapter 3: Analysis and evaluation.
3283An investigation into the real situation and some solutions to improving the service quality of F&B department at four points by Sheraton Da Nang 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.
3284An investigation into the real situation and some solutions to improving the service quality of food & beverage department at Mandila beach hotel
Chapter 1: Introduction; Chapter 2: The theoretical background; Chapter 3: Case description; Chapter 4: Analysis and evaluation; Chapter 5: Difficulties and solution; Chapter 6: Conclusion and suggestions.
3285An 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.
3286An 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.
3287An 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.
3288An 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.
3289An 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.
3290An 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