AN INVESTIGATION INTO THE REAL SITUATION AND SOME SOLUTIONS FOR IMPROVING THE SERVICE QUALITY OF THE FOOD AND BEVERAGE DEPARTMENT OF VINPEARL RESORT & SPA DANANG

81 - DL DUY TAN UNIVERSITY FACULTY OF ENGLISH DO DIEU KHANH VY – GRADUATION PAPER IN ENGLISH LINGUISTICS - 2022 DO DIEU KHANH VY AN INVESTIGATION INTO THE REAL SITUATION AND SOME SOLUTIONS FOR IMPROVING THE SERVICE QUALITY OF THE FOOD AND BEVERAGE DEPARTMENT OF VINPEARL RESORT & SPA DANANG GRADUATION PAPER IN ENGLISH LINGUISTICS DA NANG, 2022 DUY TAN UNIVERSITY FACULTY OF ENGLISH GRADUATION PAPER AN INVESTIGATION INTO THE REAL SITUATION AND SOME SOLUTIONS FOR IMPROVING THE SERVICE QUALITY OF THE FOOD AND BEVERAGE DEPARTMENT OF VINPEARL RESORT & SPA DANANG Major: English for Tourism SUPERVISOR : LE THI OANH, M.A STUDENT : DO DIEU KHANH VY CLASS : K24 NAD6 STUDENT CODE: 24203204411 DA NANG, 2022 Student: Do Dieu Khanh Vy Code: 24203204411 i Graduation Papre Supervisor: Le Thi Oanh, M.A ACKNOWLEDGEMENT During the period of months, the outcome of this graduation requires a lot of guidance and assistance from my teachers, my classmates and the management board of the university Whatever I have done is only due to a lot of help and I would not forget to say thanks to those who assisted me First of all, I would like to express my deepest gratitude to Ms Le Thi Oanh, who actively supported me in completing the project She is always the one who enthusiastically and thoughtfully answers the questions, carefully pointing out each mistake and assisting me in grasping the error and improving I feel really lucky to have her guidance Secondly, I would like to thank all of the teachers at Duy Tan University, especially those of English Department Their knowledge helps me too much when I wrote this paper Finally, I am thankful to the managers and staff for their help and provide me valuable information and guidance for my report I wish you of all good health and happiness! Danang, May, 2020 DO DIEU KHANH VY Student: Do Dieu Khanh Vy Code: 24203204411 ii Graduation Papre Supervisor: Le Thi Oanh, M.A STATEMENT OF AUTHORSHIP Except where reference is made in the text of the thesis, the graduation 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 acknowledgement in the thesis This thesis has not been submitted for award of any degree or diploma in any other tertiary institution Student: Do Dieu Khanh Vy Code: 24203204411 iii Graduation Papre Supervisor: Le Thi Oanh, M.A ABSTRACT The quality of service in the Food and Beverage Department plays a vitally important role in defining a successful business The major objective of this research paper is investigates the current situation of Food and Beverage Department in Vinpearl Resort & Spa and give some solutions to solve it and improve the service quality of this department This case study is carried out based on the theoretical background, the experiences and the questionnaires To find the result, I will gather all of the main related information about weaknesses and strengths of quality of service of Food and Beverage department through my survey, finding and observation Base on this information, I will give out some solutions to improve the quality service of Food and Beverage Department in Vinpearl Resort & Spa Student: Do Dieu Khanh Vy Code: 24203204411 iv Graduation Papre Supervisor: Le Thi Oanh, M.A LIST OF ABBREVIATION F&B: Food and Beverage HR: Human Resource Student: Do Dieu Khanh Vy Code: 24203204411 v Graduation Papre Supervisor: Le Thi Oanh, M.A LIST OF TABLES AND FIGURES Diagram 1: Organization Structure of Vinpearl Resort & Spa 23 Diagram 2: Organization Structure of the food and beverage department 24 Table 1: The educational background of staff in the F&B department 26 Table 2: The qualification of staff in the F&B department 27 Table 3: Vinpearl Resort & Spa’s Facility 29 Table 4: Revenue structure of food service from 2018 to 2020 38 Table 5: Revenue structure of beverage service from 2018 to 2020 .40 Table 6: Guests’ evaluation on staff 42 Table 7: Guests’ evaluation on Food and Drink 43 Table 8: Guests’ evaluation on price policy 43 Table 9: Guests’ evaluation on food hygiene and safety .44 Table 10: Guests’ evaluation on facilities 44 Figure1: The revenue of food service in the period 2018-2020 39 Figure 2: The revenue of beverage service in the period 2018-2020 41 Student: Do Dieu Khanh Vy Code: 24203204411 vi Graduation Papre Supervisor: Le Thi Oanh, M.A TABLE OF CONTENTS ACKNOWLEDGEMENT .i STATEMENT OF AUTHORSHIP ii ABSTRACT iii LIST OF ABBREVIATION iv LIST OF TABLES AND FIGURES .v TABLE OF CONTENTS .vi CHAPTER 1: INTRODUCTION 1.1 Rationale .2 1.2 Aims and Objective .2 1.3 Scope of the Study 1.4 Methods of the Study 1.5 Organization of the Study .3 CHAPTER 2: THEORETICAL BACKGROUND 2.1 Resort 2.1.1 Definition of resort 2.1.2 Definition of resort business 2.1.3 Classification of resort 2.1.4 Feature of resort 2.2 Restaurant .9 2.2.1 The concept of restaurant .9 2.2.2 Classification of restaurant 10 2.2.3 Features of restaurant in the resort .12 2.2.4 The role of restaurant in the resort 12 2.2.5 Function of the restaurant in the Resort .12 2.3 Food and Beverage Department 13 2.3.1 Introduction to the Food and Beverage Department 13 2.3.2 Duties of the Food and Beverage Department in the resort 13 2.3.3 Part under the Food and Beverage Department 14 2.3.4 Requirements for the Food and Beverage staff 15 2.4 Quality of service of Food & Beverage department in Resort 16 2.4.1 Definition of quality of service .16 2.4.2 The factors affecting the quality of the food and beverage service17 2.4.2.1 The staff 17 2.4.2.2 Facilities 18 2.4.2.3 The quality of food and beverage 19 CHAPTER 3: CASE DESCRIPTION .20 3.1 Overview of Vinpearl Resort & Spa 20 3.1.1 General Information of Vinpearl Resort & Spa 20 Student: Do Dieu Khanh Vy Code: 24203204411 vii Graduation Papre Supervisor: Le Thi Oanh, M.A 3.1.2 The organizational structure of Vinpearl Resort & Spa 22 3.2 An overview of the foo d and beverage department 23 3.2.1 The organizational structure of the F & B department 23 3.2.2 Function and Duties of the F & B department .24 3.2.3 The education background of staff at Vinpearl Resort & Spa 26 3.2.4 The qualification of staff at Vinpearl Resort & Spa .27 3.2.5 Facilities of the F & B at Vinpearl Resort & Spa 29 3.2.6 The serving process at Vinpearl Resort & Spa 31 3.3 Customer coming to Vinpear Resort & Spa 33 3.3.1 Domestic customers 34 3.3.2 Foreign customers 34 3.4 Price of buffer at Vinpeal Resort & Spa .34 CHAPTER 4: ANALYSIS AND EVALUATION 38 4.1 Analysis .38 4.1.1 The results of food service revenue at Vinpearl Resort & Spa in recent years 2018 – 2020 38 4.1.2 The results of beverage service revenue at Vinpearl Resort & Spa in recent years 2018 – 2020 40 4.2 Evaluation 41 4.2.1 Evaluation of the quality of the F&B based on guest's feedback 41 4.2.1.1 Guests’ evaluation on staff .41 4.2.1.2 Guests’ evaluation on Food and Drink 43 4.2.1.3 Guests’ evaluation on price policy 43 4.2.1.4 Guests’ evaluation on food hygiene and safety 44 4.2.1.5 Guests’ evaluation on facilities .44 4.2.2 General Evaluation .45 4.2.2.1 The strengths of the F&B department at Vinpearl Resort & Spa .45 4.2.2.2 The weaknesses of the F& B department at Vinpearl Resort & Spa .46 CHAPTER 5: DIFFICULTIES AND SOLUTIONS 47 5.1 Difficulties 47 5.2 Solutions .47 5.2.1 Improving the quality of labor force 47 5.2.2 Improving, innovating, and completing facilities 49 5.2.3 Diversifying products and enriching the menu 49 5.2.4 Ensuring a steady supply of food and raw resources that is both high-quality and safe 50 CHAPTER 6: CONCLUSIONS AND SUGGESTIONS 51 6.1 Conclusions 51 6.2 Suggestions 52 6.2.1 Suggestions for Vinpearl Resort & Spa 52 6.2.2 Suggestions for Faculty of English .52 Student: Do Dieu Khanh Vy Code: 24203204411 viii Graduation Papre Supervisor: Le Thi Oanh, M.A REFERECES .54 QUESTIONAIRE 55 SUPERVISOR’S COMMENT 58 Student: Do Dieu Khanh Vy Code: 24203204411 45 Graduation Papre Supervisor: Le Thi Oanh, M.A 4.2.1.4 Guests’ evaluation on food hygiene and safety Level Level of Satisfaction The quality of food hygiene and safety Good Normal Bad 46(46%) 50(50%) 4(4%) Table 9: Guests’ evaluation on food hygiene and safety From table 9, the table gives information about the level of satisfaction of accommodation based on guests’ evaluation Overall, the proportion of satisfaction is taking high proportion in tourists’ evaluation to food hygiene and safety Guests will evaluate through the criteria of a clean workplace good facilities, and a cool environment Food hygiene and safety are very important in food and beverage service 4.2.1.5 Guests’ evaluation on facilities Level of satisfaction The quality of facilities Very satisficed Satisfied Normal 27(27%) 33(35%) 26(26%) Quite dissatisfied 4(3%) Dissatisfied 10(9%) Table 10: Guests’ evaluation on facilities From table 10, almost all the guests are satisfied with the resort’s facilities There are still 10 people of 100 guests dissatisfied with facilities However, the quality of the facilities should also be improved to leave a lasting impression on guests 4.2.2 General Evaluation 4.2.2.1 The strengths of the F&B department at Vinpearl Resort & Spa Student: Do Dieu Khanh Vy Code: 24203204411 46 Graduation Papre Supervisor: Le Thi Oanh, M.A The quality of the food and beverage division was assessed by guests The general perception of tourists is to meet the guest’s expectations, showing the efforts from the management to the staff, with the harmonious coordination Food and drink suits each tourist’s taste (45%): satisfying the needs of guests to choose what to eat, making reservations in advance to ensure time for guests, delicious dishes and delectable food tailored to guests' preferences Food hygiene and safety (46%) ensures a good clean, necessary equipment, a cool environment and check food information When preparing food and drink, the food and beverage division check the expiration date first to avoid guest poisoning The service staff is enthusiastic, attentive, and agile throughout the route, has good experience (39%) and knowledge (41%), and meets the necessary requirements for guests when coming to the resort In general, the quality of the food and beverage department in the resort is quite good, but the satisfaction level is not high, if there is a slight mistake, it is easy to push the quality down to a level that does not meet the expectations of the guests Therefore, the resort needs to consolidate services better to ensure better quality This result is due to the resort choosing relatively delicious food, rich, ensuring food hygiene and safety always bring satisfaction to visitors Moreover, the staff is young, dynamic, enthusiastic, experienced, so that they can serve in the fastest way However, the important requirement of the F&B service is to be agile in all circumstances The last reason is due to the service staff who is skillful, is able to handle arising situations Along with that is the promotion policies in the low season attracting and forming the needs of guests Student: Do Dieu Khanh Vy Code: 24203204411 47 Graduation Papre Supervisor: Le Thi Oanh, M.A 4.2.2.2 The weaknesses of the F&B department at Vinpearl Resort & Spa For any business with a reputation in the market, it is inevitable that defects in all aspects Therefore, resort business are not outside those rules Because it has an objective and subjective causes that cause errors and negatively affect the quality of the resort's services as follows According to customers’ reviews, the resort's food and drink are now priced higher than those offered by competing resorts in the market (65%) This make low-or middle-income tourists less likely to choose restaurants because prices are higher than their incomes Regarding the service staff, although many customers appreciate it, some give it a bad review Some of the service staffs are not good in foreign languages (12%), and the service attitude is poor (10%) During the serving process , the customers are not satisfied with the staff's attitude The staff hasn't controlled emotions well in all situations and has not spent time listening to customers' feedback The service staff has not an in-dept enough in many fields to be able to respond to all customer inquiries, and the presentation is not seamlessly fluent in the process of leading visitors This leads to a decrease in the quality of service Although it is a 5-star resort, the catering utensils are lacking such as plates, knife and spoons not active in the arrangement stage and not highly synchronized There aren't many Vietnamese items on the menu such as pho, bun bo, bun cha, my quang, and others, and many set menus are not built to fulfill the culinary needs of guests Student: Do Dieu Khanh Vy Code: 24203204411 48 Graduation Papre Supervisor: Le Thi Oanh, M.A CHAPTER 5: DIFFICULTIES AND SOLUTIONS 5.1 Difficulties Danang annually attracts a lot of visitors to visit, stay, and work with many different purposes The system of lodging facilities is expanding As a result, the lodging system must meet all of your stay's objectives, which will be the basis for guests to choose that resort In the face of strong competition from domestic resorts, Vinpearl Resort & Spa's competitiveness remains limited Following that, along with the increasing life of people, the needs and expectations of customers are increasing Therefore, Vinpearl Resort & Spa needs to improve the quality of food and beverage services on everything from technical facilities to staff, the quality of dishes, and so on, in order to retain existing customers and attract new visitors to affirm the resort's position in the domestic and international market 5.2 Solutions 5.2.1 Improving the quality of labor force For the resort business, excellent service quality brought to customers mainly as a result of the live labor of service staff that cannot be replaced by machines or mechanization Because staff often has to have direct interaction with guests, professional requirements, foreign language skills and communication skills must be good The staff make a positive or negative impression on customers, and whether or not they are able to meet their needs in terms of service are dependent on them Vinpearl Resort & Spa needs some new solutions to constantly foster and improve the professional qualifications of the staff of the restaurant, bar and chef department Specifics content as follows: Student: Do Dieu Khanh Vy Code: 24203204411 49 Graduation Papre Supervisor: Le Thi Oanh, M.A When hiring new employees, the resort should carefully examine their professional qualifications, at least they must be those who have studied through training courses on service, have solid foreign language abilities, Good communication skills, love for the job and well-proportioned appearance The resort open refresher training on service skills, as well as language and communication skills, for workers serving at the table and bar on a regular basis The resort needs to regularly organize competitions among employees in its department, and at the same time encourage employees to actively participate in competitions Through this, the employees can know what their professional level is, and motivate the employees so that they feel more appreciated for their work The resort should have a reward policy, such as a monthly excellent employee vote, with anyone who achieves the title being acknowledged and rewarded From there, it will encourage employees and let other employees try to work responsibly, study hard to improve their skills At the same time, there must be adequate punishments for employees who work irresponsibly, intentionally violate the set rules, or have acts that are not with guests in order to avoid affecting the operation and reputation on the one hand, trust of the resort, on the other hand to let the staff learn from experience The resort should improve policies that have enlightened employees such as in tet holidays, policies to increase, reduce reasonable hours, address the recommendations of employees, improve the quality of meals for employees, and so on to improve staff loyalty to the resort, in order to reduce the investment costs in training new human resources Student: Do Dieu Khanh Vy Code: 24203204411 50 Graduation Papre Supervisor: Le Thi Oanh, M.A 5.2.2 Improving, innovating, and completing facilities This measure has been implemented and implemented at the resort However, the quality of facilities of the resort is not synchronized high, which has a significant impact on the quality of the resort's services Currently, the construction of systems and equipment to improve the quality of services requires great funding and difficulties although improving the quality of facilities will attract a lot of diners and increase the revenue of the food and beverage department Therefore, in the near future, upgrading and renovating the facilities is the top criterion that the resort is interested in and aiming for In order to improve well, specific solutions are needed: The resort should build more bar area system with larger capacity and more expanded kitchen space to meet the needs of large guests in the peak season Despite the fact that the resort has repaired and replaced some equipment and machinery, there is still a lack of synchronization, with large and small tables and chairs of varying sizes and colors, making it difficult to organize and decorate at the resort's restaurant Procurement policies for instruments like forks, spoon knives, glasses, ornamental lighting systems, and so on assure consistency and quantity 5.2.3 Diversifying products and enriching the menu Because guests come from many various regions and nations, with varied customs and habits, the food must also be diversified in order to attract more and more guests, and the resort needs product diversification Only then can a company be successful The diversification of food and beverage products and services is shown: Dishes of variety: in addition to the resort's existing meals, resort need to rely on the demands of guests to create new and distinctive dishes to avoid boredom among guests, as well as dishes that are healthful and appropriate for Student: Do Dieu Khanh Vy Code: 24203204411 51 Graduation Papre Supervisor: Le Thi Oanh, M.A each customer's taste Pure Vietnamese dishes need to pay attention to the taste, ensuring the most characteristic flavor When a product is in short supply, the resort must quickly replace it with other products and services to suit the needs of consumers so that the food services business may function effectively Diversity of drinks: in addition to the drinks available in the resort, it is necessary to add typical drinks and specialties of each region The variety of food services products not only meets the requirements of customers but also creates a competitive advantage over other the food and beverage service businesses 5.2.4 Ensuring a steady supply of food and raw resources that is both high-quality and safe Due to the price of raw materials, food in the market is not stable Sometimes the time to buy ingredients, food is scarce, so the cost of buying increases, while the menu has been built with a stable price of ingredients As a result, corporate efficiency suffers In addition to the scarcity of raw materials, there are currently many foods in the market that not ensure food cleanliness and safety, not guarantee the quality of services and affect the resort's reputation In order to overcome the above situation, the resort must have its own facility to provide raw materials and food for themselves, must sign a longterm contract to ensure both safety and hygiene, and have a reasonable pricing Student: Do Dieu Khanh Vy Code: 24203204411 52 Graduation Papre Supervisor: Le Thi Oanh, M.A CHAPTER 6: CONCLUSIONS AND SUGGESTIONS 6.1 Conclusions Joining the bustling lifestyle, the tourism industry is also developing constantly, especially the hotel and resort business More and more resorts were born and also participated in fierce competitions The quality of food & beverage department is an important factor that contributes to increasing revenue, profit for the resort Besides, it is also a factor that creates a brand for the resort Through my thesis, I have collected useful information about the quality of service and some criteria to improve the quality of the food and beverage department The analysis of the real situation of the food and beverage department at Vinpearl Resort & Spa has helped me to learn more useful knowledge to improve the food and beverage quality The time writing this graduation has supported me to summarize and systematize the knowledge I have learned at school I proposed solutions to improve the food and beverage department I hope that the topic I give on "An Investigation into the Real Situation and Some Solutions for Improving the Service Quality of the Food and Beverage Department of Vinpearl Resort & Spa Danang" will be useful to the board of directors of Vinpearl Resort & Spa and can be applied to improve the efficiency of the food and beverage service business in the near future Through this, I would also like to thank Ms Le Thi Oanh, thanks to her help and guidance I look forward to receiving comments from teachers to help my homework becomes complete I also sincerely thank the English teachers of Duy Tan University, Mrs Nguyen-Manager of the food and Student: Do Dieu Khanh Vy Code: 24203204411 53 Graduation Papre Supervisor: Le Thi Oanh, M.A beverage at Vinpearl Resort and Spa, and all staff in the resort for their enthusiastic help Help me complete this topic 6.2 Suggestions 6.2.1 Suggestions for Vinpearl Resort & Spa During my experience at the resort, I observed and learned ceaselessly Besides getting valuable experiences, I also tried to out inadequate points in the food and beverage service However, I realize that the resort needs to pay attention to the following points: Refreshing the menu, adding traditional Vietnamese cuisine Focus on promoting the resort's image through business partners or social networks It is necessary to propagate and promote the resort’s image in many online forums Currently, social networks are very developed like Facebook, Zalo, Tik Tok, Instagram, so the resort needs to take advantage of the benefits that these social networking sites bring After that, the company can post information about advertising and promotions Retraining some employees in order to strengthen their professional skills and their working sensibility Participating in more culinary art events and competitions 6.2.2 Suggestions for Faculty of English For the English Facility of Duy Tan University, I hope that our department can cooperate with many organizations and companies relating to foreign languages Therefore, the students have a lot of opportunities to learn lots of real experience and imagine a future job Besides, the department should hold more English tours for the students so that they can have more opportunities to contact with the actual environment, so we are more confident, dynamic and improve communication skills, soft skills Students can practice and gain Student: Do Dieu Khanh Vy Code: 24203204411 54 Graduation Papre Supervisor: Le Thi Oanh, M.A experience through activities Furthermore, soft skills are very important If possible, the department should add some subjects to help the students practice it For example, communication skills, job skills, the way to talk in a crowd, etc Student: Do Dieu Khanh Vy Code: 24203204411 55 Graduation Papre Supervisor: Le Thi Oanh, M.A REFERECES ENGLISH BOOK [1] Lucius, W (2017), Tourism and Hospitality Management, New York, Library Press [2] Sudhir, A (2007), Introduction to Tourism and Hospitality Industry, New Delhi, the McGraw Hill Companies VIETNAMESE BOOKS [3] T.S Nguyễn Thanh Chương (Tái 2020), Sách giải thích thuật ngữ du lịch khách sạn [4] Vũ Thị Hoa, Nguyễn Vũ Hà (2008), Giáo trình lý thuyết nghiệp vụ nhà hàng, trường Du lịch Hà Nội WEBSITE https://www.hoteljob.vn/ https://www.cet.edu.vn/ https://quantrinhahang.edu.vn/ https://vinpearl.com/en https://amthucvietnam.com.vn/ 10 http://www.vietnamtourism.gov.vn/ 11 http://luanvan.net.vn/ 12 https://www.yourrestaurantbusiness.com/ Student: Do Dieu Khanh Vy Code: 24203204411 56 Graduation Papre Supervisor: Le Thi Oanh, M.A QUESTIONAIRE Dear Sir or Madam! We wish you all best wishes on your holiday in Vinpearl Resort & Spa Danang We would be deeply grateful if you could take a few moments completing the following questionnaire Your feedback will be extremely helpful to us as we perform a review of the F&B department and seek to improve the department's service quality in order to provide you with better service Thank you for your support and we look forward to receiving your feedback soon Thank you very much for your help! Please give me your national information: Customer’s information Sex: Male ☐ Age: Female ☐ Nationality: Job: Do you often go to DaNang city? Yes ☐ No ☐ Evaluate the quality of the food and beverage service at Vinpearl Resort & Spa Very Satisfied Satisfied Normal Quite Dissatisfied Dissatisfied The Service of the food and beverage at ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ Vinpearl Resort & Spa The service staff of Student: Do Dieu Khanh Vy Code: 24203204411 57 Graduation Papre Supervisor: Le Thi Oanh, M.A Vinpearl Resort & Spa have in-depth professional knowledge, experience, and professional service skill The food and beverage service is quality, ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ hygienic, and flavorful The facilities of the food and beverage department The restaurant or bar is clean The price of food and drink is reasonable 11 Are you ready to introduce Vinpeal Resort & Spa to your friends, relatives, or colleagues, etc.? Definitely yes ☐ Not sure ☐ No ☐ 12 How likely are you to dine with us again? Student: Do Dieu Khanh Vy Code: 24203204411 58 Graduation Papre Very likely ☐ Supervisor: Le Thi Oanh, M.A Likely ☐ Neutral ☐ Unlikely ☐ Very Unlikely ☐ If you have any comments for us to improve our services quality as well as workforce quality, please write down below: Thank you so much for your helping! Student: Do Dieu Khanh Vy Code: 24203204411 59 Graduation Papre Supervisor: Le Thi Oanh, M.A SUPERVISOR’S COMMENT Student: Do Dieu Khanh Vy Code: 24203204411 ... Quality of the Food and Beverage Department of Vinpearl Resort & Spa Danang? ??, I would like to present some basic issues relative to the Food and Beverage in the resort business and some solutions. .. difficulties and solutions to improve the service department of Food and Beverages at Vinpearl Resort & Spa Chapter is the conclusion and some suggestions to improve the service department of Food and Beverages...DUY TAN UNIVERSITY FACULTY OF ENGLISH GRADUATION PAPER AN INVESTIGATION INTO THE REAL SITUATION AND SOME SOLUTIONS FOR IMPROVING THE SERVICE QUALITY OF THE FOOD AND BEVERAGE DEPARTMENT OF VINPEARL