Information about the thesis "Research on the quality of food and beverage services at 3-star hotels in Ha Long for Chinese tourists" by graduate student Hoang Thi Thuong, majoring in Tourism Studies.1. Student's Full Name: Hoang Thi Thuong 2. Gender: Female 3. Date of Birth: October 14, 1980 4. Place of Birth: Bai Chay – Ha Long – Quang Ninh 5. Decision No. 2551/2007/QD-XHNV-KH&SDH dated November 2, 2007, of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi 6. Changes during the training process: (none) 7. Thesis Title: Research on the quality of food and beverage services at 3-star hotels in Ha Long for Chinese tourists. 8. Major: Tourism 9. Scientific Advisor: Dr. Vu Manh Ha; Faculty of Tourism – University of Social Sciences and Humanities; Vietnam National University, Hanoi. 10. Summary of the thesis results: Firstly, the thesis has systematized the theoretical foundations of service quality and food services, and identified appropriate research methods. Secondly, the thesis has pointed out the customs, habits, and eating preferences of Chinese tourists as a basis for hotels to select food products that best satisfy customer needs and improve the effectiveness of attracting customers. By applying theories of service quality, the thesis has delved into investigating the current state of food service quality at 3-star hotels in Ha Long for Chinese tourists through the distribution of survey questionnaires to gather customer opinions. The data has been processed to identify the objective and subjective causes of the current situation. * Objective causes - Seasonal nature of raw materials. - The global economic crisis since the end of 2008, coupled with inflation in Vietnam, led to increased input costs, resulting in higher prices for finished products and services. - Chinese tourists have low purchasing power but high demands for food and beverage services. * Subjective causes: - Weakness in professional skills and lack of professionalism among food and beverage service staff in hotel restaurants. - Limited foreign language skills among staff in communicating with Chinese guests. - Lack of extensive research to enrich the menu. - Inadequate implementation of staff uniforms. - Some shortcomings in equipment and technical infrastructure for food and beverage operations. - Hotels have not yet paid enough attention to improving the quality of food and beverage services. - The level of service quality management in hotels is still weak. Thirdly, the thesis has proposed fundamental solutions to improve the quality of food and beverage services at 3-star hotels in Ha Long for Chinese tourists; including: promoting the guiding role of businesses in developing food and beverage products suitable to the tastes of Chinese tourists; strengthening promotional activities targeting the Chinese market; strengthening inspection, supervision, and quality management of food and beverage service businesses in tourism; improving the quality of the workforce; enhancing technical infrastructure in the food and beverage department; strengthening management to improve the quality of food and beverage services; developing and diversifying dishes and drinks for Chinese tourists; Valuing customer feedback.... 11. Practical application: This thesis can be used as a reference for officials and specialists of the State Management Agency for Tourism, 3-star hotels in Ha Long, and tourism students on improving the quality of food and beverage services. 12. Further research directions: None. 13. Published works related to the thesis: None.
INFORMATION ON MASTER'S THESIS
1. Full name : HOANG THI THUONG 2. Sex: female 3. Date of birth: October 14, 1980 4. Place of birth: Bai Chay – Ha Long – Quang Ninh 5. Admission decision number: 2551/2007/QD-XHNV-KH&SĐH dated November 2, 2007 6. Changes in academic process: None 7. Official thesis title: Research quality catering services at 3 star hotel in Halong for Chinese tourists. 8. Major: Tourism 9. Code: N/A 10. Supervisors: Dr. Vu Manh Ha – Lecturer, Faculty of Tourism 11. Summary of the findings of the thesis: First, the thesis has been the basis of systems theory and quality of service and catering services, identify appropriate research methods. Second, the thesis points out the practices, habits and tastes of Chinese tourists is the basis for the hotel food product choices to satisfy the maximum demands of customers and improve performance attract visitors. By applying the theory of service quality, the thesis has been going into investigating the current status of quality food service at 3 star hotel in Halong for Chinese tourists through the broadcasting of the survey representing the customer demand. Data processor, thereby finding out the causes of objective and subjective reality. * Cause objective - Source inputs seasonal nature. - The economic crisis of the world since late 2008, inflation of Vietnam's economy should lead to increased inputs, leading to price the products and services output also increased. - Solvency of Chinese tourists is low but the demand for food services is high. * Cause subjective - That poor skills and lack of professionalism of the workforce in food service in the hotel restaurant - Limit of staff in the use of language in communicating with customers in China. - There has not been extensive research to enrich the menu - Not fully in matters of employee uniforms. - Equipment and technical facilities to serve the food business have some existence. The hotel also has not paid attention to the issue of improving the quality of catering services. - Quality of management of hotel services is weak. Third, the thesis has been given the basic solutions to improve the quality of catering services at the 3-star hotel in Halong for Chinese tourists, including: promoting the role of business-oriented building products suitable food tastes Chinese tourists to intensify their promotional activities to the Chinese market to intensify inspection activities, inspection and quality control for the enterprise catering services in tourism, improve the quality of the workforce and enhance technical infrastructure in the food department, strengthen the management improve the quality of catering services, development and diversification of food and beverage for Chinese tourists; Appreciate the feedback of customers 12. Practical applicability, if any: Thesis can be used to refer to staff, senior management of state agencies on tourism, the 3-star hotel in Ha Long Bay and tourism students improve the quality of catering services 13. Further research directions, if any: None 14. Thesis-related publications: None
