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

MASTER'S THESIS INFORMATION

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.

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

6. Changes in the training process: 1 year extension of thesis defense

7. Thesis topic name:Exploiting local culinary culture in 4-star hotels in Nghe An

8. Major: Tourism Code: Pilot training program

9. Scientific instructor:Dr. Nguyen Van Luu

10. Summary of thesis results:

Based on the assessment of the current situation of exploiting local cuisine in restaurant business at hotels in Nghe An province with reference to 3 typical 4-star hotels such as Saigon Kim Lien, Muong Thanh Grand Phuong Dong, Saigon Kim Lien resort, the thesis has achieved the research objective of proposing a system of solutions and necessary recommendations to contribute to improving the efficiency of exploiting local culinary values ​​in restaurant business at 4-star hotels in Nghe An province.

The basic research results achieved by the thesis include:

In fact, there have not been many studies on the exploitation of local culinary values ​​in the restaurant business of 4-star hotels in this issue, both theoretically and practically. Through the process of researching and surveying the reality and understanding some basic theoretical issues about culinary culture and the exploitation of local culinary values ​​in hotel restaurants at the present stage, carefully analyzing the characteristics and business objectives of each restaurant in 3 typical 4-star hotels in Nghe An Province.

Applying Vietnamese culinary tourism theories with traditional dishes of each region and objective assessment in the context of restaurant and hotel business in Nghe An Province today. At the same time, the thesis has thoroughly studied the exploitation of local culinary values ​​in restaurant business at 4-star hotels in Nghe An Province (through 3 survey units) to have reference for other types of restaurants and hotels with different levels in the area.

Thus, the thesis has achieved the objectives and research tasks set out and contributed to clarifying a number of issues regarding the proposal of solutions to exploit local culinary values ​​in restaurant business at practical 4-star hotels in Nghe An Province.

11. Practical application:

Local culinary culture is one of the unique and attractive tourism resources of Nghe An Province, but so far it has not been exploited to its full potential. Recognizing this reality, closely following the current status of exploiting local cuisine in the business activities of 4-star hotels in Nghe An, the thesis has proposed solutions with high applicability in practice. Implementing these solutions well 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 while bringing more benefits to the overall development of the local tourism industry.

12. Further research directions: None

13. 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 Vietnam 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 high 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