TTLV: Exploiting local culinary culture in 4-star hotels in Nghe An

INFORMATION ABOUT THE MASTER'S THESIS

1. Student's full name:Nguyen Kim Ngoc Diep                            

2. Gender: Female

3. Date of birth: February 28, 1988.

4. Place of birth: Vinh City, Nghe An Province.

5. Decision on student admission No. 3215/2014/QD-XHNV-SDH dated December 31, 2014, of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi.

6. Changes in the training process: Extension of thesis defense period by 1 year.

7. Thesis title:Leveraging local culinary culture in 4-star hotels in Nghe An.

8. Major: Tourism Code: Pilot Training Program

9. Scientific supervisor:Dr. Nguyen Van Luu

10. Summary of the thesis results:

Based on an assessment of the current state of exploiting local cuisine in restaurant business at hotels in Nghe An province, with reference to three typical 4-star hotels such as Saigon Kim Lien, Muong Thanh Grand Phuong Dong, and Saigon Kim Lien Resort, this thesis has achieved its research objective of proposing a system of necessary solutions and recommendations to contribute to improving the effectiveness of exploiting local culinary values ​​in restaurant business at 4-star hotels in Nghe An province.

The basic research results achieved in this thesis include:

Evaluating the exploitation of local culinary values ​​in the restaurant business of 4-star hotels has not been widely studied in practice, both theoretically and practically. Through a process of practical research and surveying some basic theoretical issues regarding culinary culture and the exploitation of local culinary values ​​in hotel restaurants in the current period, and a detailed analysis of the characteristics and business objectives of each restaurant in three typical 4-star hotels in Nghe An Province, this study aims to address these issues.

This thesis applies Vietnamese culinary tourism theories, focusing on traditional regional dishes and objective assessments within the context of the current restaurant and hotel business in Nghe An Province. Simultaneously, the thesis thoroughly investigates the exploitation of local culinary values ​​in the restaurant business of 4-star hotels in Nghe An Province (through three surveyed units) to provide a reference point for other types of restaurants and hotels of different levels in the area.

Thus, the thesis has achieved its research objectives and tasks, contributing to clarifying some issues regarding the proposal of solutions for exploiting the value of local cuisine in restaurant business at 4-star hotels in Nghe An Province.

11. Practical applications:

Local culinary culture is one of Nghe An Province's unique and attractive tourism resources, but to date, it has not been exploited to its full potential. Recognizing this reality and closely examining the current state of local culinary exploitation in the business operations of 4-star hotels in Nghe An, this thesis proposes solutions with high practical applicability. Successfully implementing these solutions will ensure the effective exploitation of local culinary cultural values ​​in 4-star hotels in Nghe An, contributing to making tourism products more attractive and appealing, and bringing more benefits to the overall development of the local tourism industry.

12. Future research directions: None

13. Are those published works related to the thesis? No.

THESIS INFORMATION

1. Researcher: Nguyen Kim Ngoc Diep 2. Gender: Female

3. Date of birth: February 28, 1988 4. Place of birth: Vinh City – Nghe An

5. Decision on student' recognition No: 3215/2014/QD-XHNV-SDH dated December 31^st, 2014 of Rector of University of Social Sciences and Humanities, Vietnam National University, Hanoi.

6. Changes during master course: Extend the date for thesis defense (1 year)

7. Thesis title: Exploitation of local cuisine culture at 4-star hotels in Nghe An Province

8. Major: Tourism Code: Pilot training program

9. Adviser: Dr. Nguyen Van Luu

10. Abstract:

Based on evaluation on real situation of exploitation of local cuisine in restaurant business at Nghe An's hotels, with the reference of three 4-star hotels (Sai ​​Gon Kim Lien, Muong Thanh Grand Phuong Dong Hotel, Sai Gon Kim Lien Resort), the thesis has achieved research objectives and proposed solutions and recommendations accordingly to improve the quality of exploitation of local cuisine values ​​in restaurant business at 4-star hotels in Nghe An Province.

Basic research results of the thesis are as follows:

In reality, these are not many researches conducted to evaluate the exploitation of local cuisine values ​​in restaurant business of 4-star hotels in terms of both theoretical and practical aspect. Based on survey and researches on local cuisine and the exploitation of local cuisine values ​​at current hotels' restaurants, the researcher provided detailed analysis of business characteristics and objectives of each restaurant at three 4-star hotels in Nghe An Province.

Applied arguments of Vietnamese cuisine and traditional foods of each province; and objectively evaluated restaurant and hotel business in Nghe An Province in current context. Furthermore, the researcher had a careful research on the exploitation of local cuisine value in restaurant business at 4-star hotels in Nghe An Province (through the survey results of 3 hotels) and then provided comparison to other restaurants and hotels in different levels in the same area.

As a result, the thesis has achieved its objectives and mission. It has also contributed to clarify some issues relating to recommendations for the exploitation of local cuisine value in restaurant business at 4-star hotels in Nghe An.

11. Practical application:

Local cuisine culture is one of the most attractive and original tourism resources of Nghe An Province. However, up until now, it has not been received appropriate exploitation compared to its potential. Understanding this reality, based on the real situation of exploitation of local cuisine in restaurant business at 4-star hotels in Nghe An, the researcher has come up with highly applicable recommendations. If these recommendations are implemented well in reality, it would guarantee the quality of exploitation of local culinary culture at 4-star hotels in Nghe An and contribute for Nghe An tourism to be more attractive which are more beneficial for general development of local tourism.

12. Future researches: No

13. Any published materials relating to this thesis: No