Current and targeted customers are international customers, so English level is the main problem in serving of restaurant.

Through the data table about working structure following English level, it can be seen that most English ability of employees only stop at C degree accounting for 12,5% equal with 15 employees, next is B English degree with 7 employees accounting for 5.83% of 120 employees of departments. Although degree is not the contributing factor for business

activities of restaurant, but it also influences on restaurant ability. For table sector, because directly contacting to customers, so staff must have communication avility to customers, so it is required employees must go for studying or do it at home. Kitchen function is the logistic function of restaurant, so English ability is not the important issues, staffs only have basic communication skills with customers sufficiently, and the head chef can meet any customers, so it is required degree and good communication with customers as requirements. For bar function, English is also important, but staffs only need to communicate with customers and use basic words of bar, have sophisticated level is enough. Cleaners do not need English level as well. English level of staffs ensure not only for business situation, but it saves an amount of fee for training employee as well as paying for employees if restaurant uses workforce with higher skills. According to the data, it can be seen that the number of workforce in restaurant have the balance between 20 females and 14 male and all is on the age of youth. Table function has the most workforce working on restaurant, with 34 employees accounting for 28.33% of total employees. For the gender structure, table function

is also on the age of youth. This is completely compatible, because restaurant business requires enthusiasm, and a lot of female staffs serving table in meal time, and male staff mostly serve foods from kitchen to customer table. Leader team of restaurant is also young that will create the restaurant style energetic, creative and can have breakthrough ideas for restaurant development. Function also having the most workforce is kitchen function with 23 staffs only male employees. An amount of staff will help the food-designing and serving will be easier and more secured. If there are some person doing this stuff, it is

impossible to do it, so it leads to be delay, to serve carelessly and affect seriously on the charisma as well as restaurant business value. Cleaning staff: Including 10 people comprising 3 female and 7 male which only cleaning, washing all stuff customers used at restaurant. The appropriation in arranging people on each function will help the restaurant business working well, limit the fees and assure the checking activity, employee supervisor of head function. Because the restaurant belongs to Lifestyle resort, the way to attract customer also have big influence on restaurant. So in the current time, competitors of resort are high level resorts located on sea road from Danang to Hoi an such as Furama resort, Fusion resort.. This is famous resorts having an amount of years doing business as well as experience on tourism market, each hotel also has each advantage and does not stop developing advertisement, creating relationship with tourists, so the competition on attracting customers to restaurant as well as Lifestyle resort becomes tougher.

Along with direct competitor Lifestyle resort, there are indirect competitors resorts not located on the sea edge with lifestyle, that are restaurant belonged to hotel and 5 star hotel on location of city such as Hoang Anh Gia Lai restaurant, Green Plaza hotel, Banahill resort, North Sea resort and so n. Besides, Senses restaurant of Lifestyle resort also have potential competitor that is hotel, resort which is implemented such as Novotel, Intercon resort and so on Therefore, in order to create differentiation, the restaurant as well as Lifestyle resort cannot base on technogical facility, but resource about human, service style, product quality. That can keep the market share, creating charisma and brand awareness in each tourist. Look at on the table, it can be seen that staff in restaurant accounted for 28.33% equal with 34 people of total number of workforce on FB department which is 120 people and staffs having university level of restaurant are still low, only have 6 people accounted for 5% of total department staff, and it can be seen that basic level of staff on restaurant is not high accounted for 15.83% equal with 19 employees, then is vocational school accounted for 6.67% equal with 8 people. However, depending on each position taken, we can considerably look the reasonable things of it. Therefore, in order to meet the need higher and higher of tourist satisfactorily, it is necessary for employees having technical skill and professional knowledge and are trained perfectly to catch the customer needs on time and sharply. m bo c qua o to c th nm bt c nhu cu ca khch mt cch kp thi v nhy bn.

Theo s liu v c s vt cht k thut ca b phn nh hng ta thy rng : Vi h thng trang thit b, cng c dng c t tiu chun ca mt nh hng nm trong resort 5 sao, li c tm nhn p nn y l mt iu kin tt nh hng khng nh hnh nh ca mnh trong tm tr khch hng, cng nh th hin ng cp cht lng m mnh phc v m trc ht l c s vt cht k thut to c uy tn vi khch hng, thu ht khch n vi nh hng ngy mt tng ln. C s vt cht ca nh hng d c trang b kh y nhng do s hn ch v quy m ca nh hng ch c th phc v hn 300 khch trong cng mt khong thi gian nn lm hn ch kh nng ca nh hng trong vic t chc cc ba tic ln nh tic ci, hi ngh khch hngTt c cc nh hng v quy bar u c thit k trang tr sang trng. My mc trang thit b bn trong nh hng hin i to thun li trong qu trinh phc v khch. Trang thit b v dng c c trang b a dng v chng loi v s lng m bo phc v nhu cu n ung ca khch hng v ma ng khch. Cc chu cy cnh c t nhng v tr ph hp. Cc ph lin trang tr nh l hoa, loa, tivi,.. tt c c phi hp kho lo,hi ha. Bn cnh l cc b dng c n ung sng bng .Nh vy,vi li kin trc ring, c s vt cht hin i, nhng vt dng h tr trong dch v n ung s gp phn to cm gic ngon ming, c bit vi khch quc t nhng ngi c thi quen s dng cc dch v cao cp. H thng thit b k thut: H thng chiu sng: m bo d chu cho khch i vi h thng n chm mu

 H thng thng tin: Cc thng tin lin lc trong ni b khch sn ni chung v nh hng ni ring cng nh vi cc i tng bn ngoi ch yu bng in thoi hoc fax. Chng hn khi khch c yu cu th gi trc tip cho quy l tn, v nhn vin l tn s thng bo cho cc b phn lin quan bit. Hoc khi c s c g xy ra th nhn vin s gi trc tip cho qun l x l. H thng x l nc, h thng in ti nh hng thng xuyn c kim tra bo tr tu dng bi nhn vin ca b phn k thut.