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.
