Company: Antons køkken

Company website: https://www.restaurantantons.dk

This is the company where I did three months of internship

Task: Waiter, Quality management, Cashier, Kitchen helper

Page margin: Normal

Line spacing:1.5

Page size A4

Font: Times new roman

Font size:12

 

 

 

 

Main points required in report:

 

Deadline to submit the report: 07 jan 2018

 

The report should be maximum 23000 characters. This is excluding acknowledgement, summary, table of contents, reference list and appendix.

 

Contents of the report:

 

• Company description

· Hostmanship

• Problem formulation:

1. What are the ways to improve service quality in Antons Kokken?

2. How Hostmanship helps to get more customer in future?

 

• Considerations on collection of data and methodology

• Theoretical considerations

· Questionnaire

• Conclusion

• Reference list

Note: you can use this question in question formulation:

1. What are the ways to improve service quality in Antons Kokken?

2. How Hostmanship helps to get more customer in future?

 

You can use this relevant theory: 5 Gap model and Experience Economy  which was first used in a 1998 article by B. Joseph Pine II and James H. Gilmore 

 

Note: Reference and footnotes are very important.