NN GRADUATION AN INVESTIGATION INTO THE REAL SITUATION AND SOME SUGGESTIONS TO IMPROVING THE QUALITY OF FOOD SERVICE OF MI QUANG PREMISES IN DA NANG CITY

DUY TAN UNIVERSITY FACULTY OF ENGLISH GRADUATION PAPER AN INVESTIGATION INTO THE REAL SITUATION AND SOME SUGGESTIONS TO IMPROVING THE QUALITY OF FOOD SERVICE OF MI QUANG PREMISES IN DA NANG CITY Major: English for Tourism SUPERVISOR : NGUYEN THI BAO YEN, M.A STUDENT : TRẦN THỊ THU TÂM CLASS : K23NAD8 STUDENT CODE: 23203510473 Graduation Paper Supervisor: Nguyen Thi Bao Yen ACKNOWLEDGEMENT This graduation paper could not be finished without the invaluable help, advice, and encouragement from my beloved teachers, family and friends First of all, I would like to express my deepest gratitude to my helpful supervisor, Nguyen Thi Bao Yen, M.A., who has kindly given me constructive comments, invaluable critical feedbacks, helpful suggestions as well as enthusiasm, patience, and huge knowledge, which provide me the possibility to complete this paper Furthermore, I would like to extend my regards, deepest sense of gratitude to all lecturers at the Faculty of English of the Duy Tan University for their careful and precious guidance which were extremely valuable for my study both theoretically and practically during my academic years Last but not least, I am indebted to my family and my friends who were always beside me and give me the best encouragement during my research completion I wish all of you have a good health and success! Yours sincerely! Tran Thi Thu Tam Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper Supervisor: Nguyen Thi Bao Yen STATEMENT OF AUTHORSHIP Except where reference is made in the text of the paper, this paper contains no material published elsewhere or extracted in the whole or in part from a thesis by which have qualified for or been awarded another degree or diploma No other person’s work has been used without due acknowledgment in the thesis This paper has not been submitted for the award of any degree or diploma in any other tertiary institution Da Nang, May 5th, 2021 TRAN THI THU TAM Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper Supervisor: Nguyen Thi Bao Yen ABSTRACT The graduation paper embark on investigates into the real situation and provides some suggestions to improve the quality of food service of Mi Quang Premises in Da Nang City In order to fulfil the study, firstly, I am going to introduce the general reason why I chose this topic, then I will give some theories related to the topic Next, I evaluate and analyze the quality of food service of Mi Quang Premises in Da Nang City based on the customers’ feedback After that, I would like to specify the strong and weak points of the quality of food service of Mi Quang Premises From this, I would like to give some recommendations to help improve its shortcomings I hope that suggestions will help restaurants in strengthening the quality of food service and contribute to the growth of Mi Quang Premises in Da Nang city Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper Supervisor: Nguyen Thi Bao Yen TABLE OF CONTENTS ACKNOWLEDGEMENT .i STATEMENT OF AUTHORSHIP ii ABSTRACT iii TABLE OF CONTENTS .iv LIST OF TABLES AND PICTURES .viii LIST OF FIGURES ix LIST OF ABBREVIATIONS .x CHAPTER 1: INTRODUCTION 1.1 Rationale 1.2 Aims and Objectives .2 1.2.1 Aims 1.2.2 Objectives 1.3 Scope of the study 1.4 Methods of the study 1.5 Organization of the study CHAPTER 2: THEORETICAL BACKGROUND 2.1 Overview of the restaurant business 2.1.1 Definition of restaurant 2.1.2 Classification of restaurant 2.1.3 Characteristics of the restaurant business .8 2.1.4 Roles of the restaurant business 2.2 Overview about cuisine 10 2.3 Theoretical base of service quality 10 2.3.1 The concept of service quality and quality 10 2.3.1.1 Definition of quality 10 Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper Supervisor: Nguyen Thi Bao Yen 2.3.1.2 Definition of service 11 2.3.1.3 Characteristics of service 12 2.3.1.4 Definition of the service quality 14 2.3.2 How to measure service quality 14 2.3.3 Factors affecting service quality 15 2.3.3.1 Technical infrastructure 15 2.3.3.2 The staff .15 2.3.3.3 Service process 16 2.3.3.4 Quality management 16 2.3.3.5 Supplier .16 CHAPTER 3: CASE DESCRIPTION .18 3.1 Overview about Da Nang City 18 3.1.1.Geography and Environment 18 3.1.2.Transportation 18 3.1.3.Potential development of economy and tourism 19 3.2 Introduce about Quang Noodle 19 3.3 Some Mi Quang Premise in Da Nang City 20 3.3.1.Bep Trang – Frog Quang Noodle 21 3.3.1.1 Overview about Bep Trang Restaurant .21 3.3.1.2 Product of the restaurant 22 3.3.1.3 The organizational structure of Bep Trang 24 3.3.1.4 The facilities of Bep Trang Restaurant 26 3.3.1.5 The labor force .28 Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper Supervisor: Nguyen Thi Bao Yen 3.3.2.Ba Mua Quang Noodle Restaurant .29 3.3.2.1 Overview of Ba Mua Quang Noodle Restaurant 29 3.3.2.2 Product of the restaurant 29 3.3.2.3 The organizational structure of the restaurant 31 3.3.2.4 Facilities of the restaurant 33 3.3.2.5 The labor force .34 3.3.3.Giao Thuy Quang Noodle Eatery 35 3.3.3.1 Overview about Giao Thuy Quang Noodle Eatery 35 3.3.3.2 Product of the restaurant 37 3.3.3.3 The organizational structure of the restaurant 38 3.3.3.4 Facilities of the restaurant 39 3.3.3.5 The labor force .40 CHAPTER 4: ANALYSIS AND EVALUATION 41 4.1 Evaluating the quality of food service of some Mi Quang Premises in Da Nang city 41 4.2 Analyzing the quality of food service of some Mi Quang Premises in Da Nang city 45 4.2.1 Bep Trang Restaurant 45 4.2.2 Ba Mua Quang Noodle Restaurant 48 4.2.3 Giao Thuy Quang Noodle Eatery 51 4.3 Overall Assessment of the quality of food service of some Mi Quang in Da Nang City 54 CHAPTER 5: DIFFICULTIES AND SOLUTIONS .56 5.1 Difficulties .56 Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper Supervisor: Nguyen Thi Bao Yen 5.1.1 Advantages 56 5.1.2 Disadvantages 56 5.2 Some solutions to improve the quality of food service of Mi Quang Premises in Da Nang City 57 5.2.1 Improve facilities’ quality 57 5.2.2 Improve staff’s qualifications 58 5.2.3 Creating a unique menu 58 CHAPTER 6: SUGGESTIONS AND CONCLUSION 59 6.1 The aim, business directions, and plans of the restaurant in many years 59 6.1.1 Research in market 59 6.1.2 For Quang Noodle restaurants 59 6.2 Some suggestions to improve the quality of food services of Mi Quang Premises in Da Nang City .60 6.2.1 Mechanism policy 60 6.2.2 Food hygiene and safety inspection .60 6.2.3 Advertisement 61 6.2.4 Service quality 61 6.2.5 Other suggestions 61 6.3 Conclusion .62 REFERENCES APPENDIX SUPERVISOR’S COMMENT Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper Supervisor: Nguyen Thi Bao Yen LIST OF TABLES AND PICTURES Table 3.1: Menu dishes of Bep Trang Restaurant in 2021 23 Table 3.2: Menu drinks of Bep Trang Restaurant in 2021 23 Table 3.3: The facilities of Bep Trang Restaurant 27 Table 3.4: The Labor Structure at Bep Trang Restaurant 28 Table 3.5: Menu Dishes of Ba Mua Quang Noodle Restaurant in 2021 .30 Table 3.6: Menu Drinks of Ba Mua Quang Noodle Restaurant in 2021 .30 Table 3.7: The facilities of Ba Mua Quang Noodle Restaurant 33 Table 3.8: The Labor Structure at Ba Mua Restaurant 34 Table 3.9: Menu Dishes of Giao Thuy Quang Noodle Eatery in 2021 .37 Table3.10: Menu Drinks of Giao Thuy Quang Noodle Eatery in 2021 38 Table 3.12: The facilities of GiaoThuy Quang Noodle Restaurant .39 Table 3.13: The Labor Structure at Giao Thuy Eatery 40 Picture 3.1: Bep Trang Restaurant .21 Picture 3.2: Ba Mua Quang Noodle Restaurant 29 Picture 3.3: Giao Thuy Quang Noodle Eatery .35 Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper Supervisor: Nguyen Thi Bao Yen LIST OF FIGURES Figure 2.1: Characteristics of services 12 Figure 3.1: Organization Structure of Bep Trang Restaurant 24 Figure 3.2: Organization Structure of Ba Mua Quang Noodle Restaurant 31 Figure 3.2: Organization Structure of Giao Thuy Quang Noodle Eatery 38 Figure 4.1: The percentage of guests’ feedback about the products’ quality of Bep Trang Restaurant 45 Figure 4.2: The percentage of guests’ feedback about the staff of Bep Trang Restaurant 46 Figure 4.3: The percentage of guests’ feedback about the facilities of Bep Trang Restaurant 47 Figure 4.4: The percentage of guests’ feedback about the products ‘quality of Ba Mua Quang Noodle Restaurant 48 Figure 4.5: The percentage of guests’ feedback about the staff of Ba Mua Quang Noodle Restaurant .49 Figure 4.6: The percentage of guests’ feedback about the facilities of Ba Mua Quang Noodle Restaurant .50 Figure 4.7: The percentage of guests’ feedback about the products’ quality of Giao Thuy Quang Noodle Eatery 51 Figure 4.8: The percentage of guests’ feedback about the facilities of Giao Thuy Quang Noodle Eatery 52 Figure 4.9: The percentage of guests’ feedback about the staff of Giao Thuy Quang Noodle Eatery 53 Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper 54 Supervisor: Nguyen Thi Bao Yen 4.3 Overall Assessment of the quality of food service of some Mi Quang in Da Nang City Through the process of investigation, research, and exploration, I can make some comments on the quality of food service of some Mi Quang in Da Nang City as follows: 4.3.1 Strong Points Firstly, the space is always clean and safe The restaurants are simply furnished, but they appear to be magnificent, with fully current and highquality facilities that not only satisfy customers throughout their stay, but also greatly assist the employees in their work Moreover, the staff are young, enthusiastic, and willing to dedicate and develop Besides, the staff are great in terms of friendliness, service attitude, and performance They are attentive, caring, and well-trained when it comes to serving guests Finally, the quality of services very likely to meet customers’ needs 4.3.2 Weak points The first disadvantage is that some guests have expressed dissatisfaction with the facilities Many guests commented that the facilities looked to be basic and old Besides, there was a phenomenon about limited motivation of employees because they must almost the jobs repeatedly This may lead to the decreasing of the services quality Another weak point is about the advertising strategies for restaurants are quite limited The information about the restaurants on the media are not enough for the customers, it is difficult for customers to search for the restaurants’ information Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper 55 Supervisor: Nguyen Thi Bao Yen Lastly, Although the majority of the employees is young and motivated, their experience and demeanor are not professional They must not only learn more, but they must also be trained by the restaurants Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper 56 Supervisor: Nguyen Thi Bao Yen CHAPTER 5: DIFFICULTIES AND SOLUTIONS 5.1 Difficulties 5.1.1 Advantages First of all, staff s is professionally trained and have necessary and suitable skills They always have a sense of responsibility at work, complete the job on time Customer focused working attitude, enthusiastic with the customer, listening opinions to supplement the working method With good problem- solving skills, this has helped improve the quality of staff and service quality Moreover, the most workforce is quite young and works flexibly as well as energetically so they know how to be creative and can handle situations well Therefore, they please the customers even though the services are not as professional as other big restaurants Next, some Mi Quang Premises have a variety of dishes, order to allow them to cater to a wide range of customers with varying tastes Finally, some restaurants have cozy, clean areas that are great for couples or families who want to gather for an intimate, cozy meal 5.1.2 Disadvantages Some Mi Quang Premises in Da Nang City not only has the benefits but also has drawbacks such as: Firstly, facilities were one of the elements affecting the number of guests In a restaurant, equipment must be clean, modern, and meet the aesthetic criteria However, the equipment in some Mi Quang Premises was not well maintained and it looks old and easy to be break Besides, the parking at some premises are limited Secondly, the majority of the staff's foreign language skills are limited They can only communicate with customers in basic English, and some Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper 57 Supervisor: Nguyen Thi Bao Yen employees not speak English at all Furthermore, the staff does not know enough about the dishes to be able to advise guests and upsell Customer satisfaction will suffer as a result of employees who have not had access to the new service process As a result, employees are easily fired if they not meet management's requirements and must work under extreme stress Thirdly, the number of employees is quite little When customers are crowded, they must serve all day so the quality of the staff’s service will not be good because they have too much workload Last but not least, some restaurants just have English and Viet Nam menu, it is too difficult for most Japanese, Korean, and other guests Furthermore, the food decoration was not aesthetics, so the customers are not really satisfied with the amount of money they spend and the value received 5.2 Some solutions to improve the quality of food service of Mi Quang Premises in Da Nang City 5.2.1 Improve facilities’ quality In order to maintain facilities and equipment in good condition, restaurants have to periodic maintenance, fix and replace their facilities if necessary Technicians must inspect and diagnose the restaurant’s facilities If there are broken or inoperative details, the technicians have to fix them as soon as possible so that the services will not be affected Upgrade facilities and details in time if they are not in an efficient state Having not enough lights or the air conditioner not being cool enough will also leave customers with discomfort and therefore, indirectly worsen the restaurant’s service quality The parking lot should also be upgraded and expanded, especially for holidays so customers will not have to worry about parking their vehicles Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper 58 Supervisor: Nguyen Thi Bao Yen The restrooms need cleaning and deodorizing because most restaurants have not guaranteed toilets’ cleanness 5.2.2 Improve staff’s qualifications Training and development are essential for every single business restaurant Alongside the advanced technology and high demand society, training and developing needs is also raising Continue to support staff to enrich their foreign languages skills by helping them join foreign languages classes regularly Every staff should know at least one foreign language for their sake and the restaurants Creating opportunities so that staff could be learning while working to improve themselves Holding tests and promoting them will help them as well Having policies to reward hard-working staff publicly, such as giving them cinema tickets or cash Having after-sales policies for staff who have worked for a long time by increasing their wages or promoting them to a high level 5.2.3 Creating a unique menu Meet the diverse dining needs of visitors Introduce and advertise the famous local delicacy of the central region of Vietnam as a whole and Da Nang specifically Categorizing from pricey to affordable, from food and drink to takeaway To easily cook, display and enjoy these delicacies The cooking method and ways to eat are designed not too complex and troublesome The food must be delicious, reach the needs of food requirement and come at a fair price Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper 59 Supervisor: Nguyen Thi Bao Yen CHAPTER 6: SUGGESTIONS AND CONCLUSION 6.1 The aim, business directions, and plans of the restaurant in many years 6.1.1 Research in market In the mechanics-based market economy, the failure of most of the quality improvement plans from Mi Quang Premises in Da Nang City is mainly because they did not any research and falsely evaluated the food market Having learned that experience, the restaurants need to properly determine their paths of serving customers, meeting customers’ needs, understanding their psychological characteristics, customers, and habits to satisfy them fully 6.1.2 For Mi Quang restaurants  Raising the restaurant’s reputation and position in both domestic and foreign markets  Expanding the market for foreign customers  Improving service quality by advanced human resources supplies  Having revenue growth by 150% compared to the current level Directions and primary services:  Expanding the market occasionally  Improving product quality continuously  Holding training workshops for employees  Completing management system  Creating strategies, marketing activities and advertisements for the restaurants Directions for the upcoming years:  Training and developing the human resources thoroughly Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper 60 Supervisor: Nguyen Thi Bao Yen  Encouraging staff to self-learn  Educating and re-educating the staff  Improving staff’s foreign language skills gradually computerizes business management, exchanging information with domestic and foreign traveling agencies to enhance awareness and profession and business culture – Increase the intelligence and taste level in each product  Investing in facilities and suitable equipment 6.2 Some suggestions to improve the quality of food services of Mi Quang Premises in Da Nang City 6.2.1 Mechanism policy Further strengthen the communication, dissemination, and guidance on tax policies and regimes to raise the sense of self-awareness and comply with tax obligations in business establishments Reduce unnecessary procedures; create beneficial conditions and being more open to different business investor individuals or entities Maintaining and expanding the scale of Da Nang Mi Quang branches Encouraging entrepreneurial creativity and investment in infrastructure Increase support in Mi Quang delicacy business establishment capital, create the best condition to widen the field of operations, invest in equipment for business activities 6.2.2 Food hygiene and safety inspection Strengthen the inspection of the process of storing and preserving fresh and raw foods and processed materials Ensure that it is fresh, clean, safe, and not use any chemicals that are not allowed to use according to the regulations of the authorities Prohibit the use of food with unknown origin, expired food, rancid food and cannot be used Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper 61 Supervisor: Nguyen Thi Bao Yen 6.2.3 Advertisement Maintain and improve the quality of dishes, service towards customers through which to promote the image of the Da Nang delicacy to other regions of the country and the world Marketing on the internet is a widely used practice to expand brand names Marketing through the internet is more effective than any other type of media such as through newspaper, TV, etc Not only marketing through the internet can lower the advertisement cost, but it also does what other types of media cannot 6.2.4 Service quality Regularly organize cooking skills, food presentation training courses It is necessary to periodically hold and train commercial manner for the culinary service business to improve the service quality, meet the requirements of tourists and avoid the situation of enticing and oversell to guests Mi Quang business establishments must regularly train their employees and servers about the sense of responsibility and attitude when serving customers Timely resolve small conflicts in business between customers and servers in order not to arise into large and complicated conflicts 6.2.5 Other suggestions Based on the research study, I would like to give out some of my suggestion to the head of Da Nang city, the officer of department and branches related to the field of culinary and travel: - Da Nang needs to strongly promote the advertisement of Mi Quang to the locals and tourists Considering this as a measure to stimulate tourism demand and stimulate consumption across the Da Nang area Student: Tran Thi Thu Tam Code: 23203510473 Graduation Paper 62 Supervisor: Nguyen Thi Bao Yen - Creating favorable conditions for food service businesses with policies such as: encouraging business in the area of regional delicacy Especially in high-end culinary business and food services for tourism, giving out loans, facilitating business licensing and construction licensing, business repair, regular inspection of food safety and quality Free consultation about nutrition knowledge, hygiene, and food safety for businesses in the culinary field 6.3 Conclusion Human life is gradually improving in the developed world, so people have more opportunities to care for their spiritual lives, and the desire for food and drink is becoming more developed Therefore, restaurants are increasingly focusing on the quality of their food service Through the investigation at Mi Quang Premises in Da Nang city, it has helped me understand a lot about the food service industry, and I have gained so much knowledge about serving customers as a result of it In my graduation paper, I analyze and evaluate food service quality based on customers’ comment about the product, staff, and equipment to identify strengths and drawbacks and to provide recommendations I hope that my suggestion can change things for the better with the development of restaurant service Although I tried my hardest to write this paper, my contact time with several Mi Quang locations was limited, and the restaurants kept some data private, therefore my study had certain limits As a result, I'm hoping for suggestions from foreign language professors who can help me learn more about my theses Last but not least, I'd would like to express my gratitude to Miss Bao Yen and the employees of some Mi Quang Premises for their support in helping me through the process of completing my paper Student: Tran Thi Thu Tam Code: 23203510473 Graduation Thesis Supervisor: Nguyen Thi Bao Yen REFERENCES Vietnamese TS Nguyễn Văn Mạnh – Th.S Hoàng Thị Lan Hương (2008).Giáo trình quản trị kinh doanh khách sạn Nhà xuất bản: Đại Học Kinh Tế Quốc Dân, Hà Nội Website Bep Trang – Frog Quang Noodle | WhereToVietnam.com (n.d) Retrieved from https://www.wheretovietnam.com/en/item/bep-trang-frog-quangnoodle/#:~:text=Only%20a%20few%20people%20aware,in%20the%20local %20culinary%20picture Characteristics of Services: What Is a Service – And What Makes It So Special (n.d) Retrieved from https://marketing-insider.eu/marketingexplained/part-iii-designing-a-customer-driven-marketing-strategy-andmix/characteristics-of-services/ Da Nang Today (February 15, 2018) Tasty 'Mi Quang APEC' at Giao Thuy Eatery Retrieved from https://baodanang.vn/english/society/201802/tastymi-quang-apec-at-giao-thuy-eatery-2590039/ Masterclass staff (2021) Types of Restaurants: 10 Common Restaurant Categories Retrieved from https://www.masterclass.com/articles/types-ofrestaurants-explained#quiz-0 Maximilian Claessens (2015) Characteristics of Services: What Is a Service – And What Makes It So Special Retrieved from https://marketinginsider.eu/characteristics-of-services/ Pete Fowler (June 19, 2019) The Definition of Quality Retrieved from https://www.petefowler.com/blog/2019/6/19/the-definition-ofquality#:~:text=ISO%208402%2D1986%20standard%20defines,and %20therefore%20production%20will%20decrease Qualtrics (May 21, 2020) How to measure service quality Retrieved from https://www.qualtrics.com/blog/how-to-measure-service-quality/ Quang Noodles (n.d) Retrieved from https://www.insidevietnamtravel.com/travel-guide/quang-noodles.html Student: Tran Thi Thu Tam Code: 23203510473 Graduation Thesis Supervisor: Nguyen Thi Bao Yen Restaurant Supervisor Job Description, Duties, and Responsibilities (n.d) Retrieved from https://jobdescriptionandresumeexamples.com/restaurantsupervisor-job-description-duties-and-responsibilities/ 10 Stephen (2014) Introduction of Danang City, Vietnam Retrieved from https://www.vietnam-tour.biz/blog/visiting-danang-city-vietnam/ 11 Unknown (2012) 10 Characteristics of a Good Restaurant Retrieved from http://leaveitwithmytummy.blogspot.com/2012/10/10-characteristics-ofgood-restaurant.html 12 V Bhargava (n.d) What is service Retrieved from https://www.businessmanagementideas.com/service-marketing/what-isservice/20967 13 Wikipedia (n.d) Cuisine Retrieved from https://en.wikipedia.org/wiki/Cuisine 14 Wikipedia (n.d) Restaurant Retrieved from https://en.wikipedia.org/wiki/Restaurant 15 General Manger(n.d) Retrieved from https://www.snagajob.com/jobs/547936660 Student: Tran Thi Thu Tam Code: 23203510473 Graduation Thesis Supervisor: Nguyen Thi Bao Yen APPENDIX QUESTIONNAIRE Dear guest! We would be grateful if you could spend a few minutes to complete this questionnaire of the quality of food service of some Mi Quang and give us any suggestions you may have Thank you for your time We look forward to welcoming you to the restaurants – Bep Trang restaurant, Ba Mua restaurant and Giao Thuy Eatery We hope you will find one of the answers which you select and fill in the blanks: How you feel when entering a restaurant? A: Comfortable B: Normal C: Uncomfortable How are the facilities at the restaurant? A: Modern B: Normal C: Old Are the staffs willing to help you? A: Yes B: No What you think about the attitude of the staff? A: Friendly B: Listless What you think about the number and type of dishes at the restaurant? A: Diversity B: Normal C: Limited How you feel about food at the restaurant? A: Delicious B: Normal C: Horrible How you feel about the price of the dishes? A: Expensive B: Reasonable C: Cheap Student: Tran Thi Thu Tam Code: 23203510473 Graduation Thesis Supervisor: Nguyen Thi Bao Yen What you think about the decoration of the food of the restaurant? A: Beautiful B: Normal C: Terrible Comment by Customer What is the most impressive thing about the restaurant? ………………………………………………………………………………… ………………………………………………………………………………… 10 What are thing the restaurants should improve? ………………………………………………………………………………… ………………………………………………………………………………… Thank you very much for your help! Student: Tran Thi Thu Tam Code: 23203510473 Graduation Thesis Student: Tran Thi Thu Tam Supervisor: Nguyen Thi Bao Yen Code: 23203510473 Graduation Thesis Supervisor: Nguyen Thi Bao Yen SUPERVISOR’S COMMENT Student: Tran Thi Thu Tam Code: 23203510473 ... and evaluating the quality of food service of some Mi Quang Premises in Da Nang City - Finding out the advantages and disadvantages of some Mi Quang Premises in Da Nang City Student: Tran Thi Thu... 4.1 Evaluating the quality of food service of some Mi Quang Premises in Da Nang city 41 4.2 Analyzing the quality of food service of some Mi Quang Premises in Da Nang city ... about some Mi Quang Premises in Da Nang City CHAPTER 4: ANALYSIS AND EVALUATION Analysis and evaluation of the real situation of the quality of food services at Mi Quang Premises in Da Nang City