FORMAT FOR MID-COURSE INTERNSHIP REPORT TITLE PAGE (as per Specimen enclosed) INTERNSHIP ORGANIZATION’S REMARKS (as per Specimen enclosed) SUPERVISOR’S REMARKS TABLE OF CONTENTS (List the important headings and sub headings in the report with page numbers. The maximum level of sub headings is three-number level) LIST OF ABBREVIATIONS LIST OF TABLES AND FIGURES PREFACE (Presentation of reasons for choosing the report’s topic and the acknowledgement) Chapter One: INTRODUCTION OF THE INTERSHIP ORGANIZATION
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satisfy customers Nina Bashirian Tina Majdpuor Master program Business Administration Luleå University of Technology Department of Business Administration‚ Technology and Social Sciences Master Thesis‚ Continuation Courses Tourism and Hospitality Management Department of Business Administration and Social Sciences Division of Industrial marketing and e-commerce The role of standard service quality in front office of five star hotels in Tehran in order to satisfy customers. Supervisors:
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____ Department of ________ INTERNSHIP REPORT at Company’s Name Prepared by: Student’s full name Program ID Faculty Internship Supervisor: Name Title Department Date of submission Content of Internship Report Title Page Acknowledgement Letter of Transmittal Executive Summary (Describe where your internship was carried out shortly (company‚ department‚ location‚ etc.). Summarize your internship goals‚ activities‚ and accomplishments
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Required Format of Internship Reports (BBA/MBA) All the students of BBA/MBA who are indented to appear for Internship this semester are advised to follow the following Format for their Internship Reports. General Table of Contents Format: Table of Contents Original/Attested Internship Letter ……………………………………………………… I Executive Summary …………………………………………………………………….. . II 1. Introduction ……………………………………………………………………...…….. 1 1.1. Company Background
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INDUSTRIAL ATTACHMENT REPORT NAME: THABO GEORGE RAMOSAMO STUNDENT ID NUMBER: 201004059 DURATION: 14th May 16th July 2012 SUPERVISOR: Ms E. Basuhi FACULTY: BUSINESS COURSE: BIS 200 INTRODUCTION The Business Faculty‘s broad objective of the industrial attachment program is introducing students to practical aspects
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Customer Satisfaction Of Products / Services In Goel Scientific Glass Works Pvt Lmt. By: - Seema. R. Saxena Introduction Aiming for the customer satisfaction is the most challenging task in every organization. Through the satisfied customers‚ a firm an easily measure the effectiveness of the business‚ its potential and position in the industries‚ and the areas that are needed to polish and improve. Keeping the trust of a customer is not
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INTERNSHIP REPORT ON TOURISM PERSPECTIVE IN BANGLADESH MD. MASUD PARVEJ ID: BBA 040301009 Department of Business Administration Northern University Bangladesh NORTHERN UNIVERSITY B A N G L A D E S H INTERNSHIP REPORT ON TOURISM PERSPECTIVE IN BANGLADESH Supervised by Abdullah Mohammed Ibrahim
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Multan city. I think this bank provide better jobs opportunity as compare to other organizations‚ that ’s why I choose this organization for internship. Another reason for studying this organization is that‚ the Multan branch is carrying corporate status and better learning opportunities are available there for me‚ therefore I preferred to perform my internship in this bank and here I gained practical experience related with my course and I come to know how bank use the policies and strategies and
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the shame and guilt that you are hiding in the inside? McDonalds is striving and pulling forward to fast food domination‚ not in a negative way but in a positive way. The reasons why is because of the variety of choices you can pick from‚ customer satisfaction‚ and you being happy. The first reason why you the people should eat McDonalds is the variety of choices there is. If you really don’t have money on you at the time or there are a lot of friends or family with you‚ you don’t
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MIRANDA‚ JAMIE G. 02 | 11 | 13 3HRM3 – TECHNICAL WRITING FOR BUSINESS MS. B. BAUTISTA I. PROPOSED TITLE “Customer Satisfaction of Mcdonalds in Halang‚ Calamba City Laguna” II. TENTATIVE STATEMENT OF THE PROBLEM Restaurant customers are different that the meal being served should cater to many type of client possible to maximize sales and profit. Various factors that will contribute to increased benefaction and income are food preference by age‚ gender‚ income and
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