TTLV: Research on traditional Phu Tho cuisine for tourists.

INFORMATION ABOUT THE MASTER'S THESIS

1. Student's full name:Tran Thi Thu Hang                      

2. Gender: Female

3. Date of birth: October 10, 1988

4. Place of birth: Vinh Phu

5. Decision No. 3683/2015/QD-XHNV, dated December 31, 2015, of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi, recognizing the student.

6. Changes in the training process:

7. Thesis title:Researching traditional Phu Tho cuisine to serve tourists.

8. Major: Tourism Code: TD

9. Scientific supervisor:Assoc. Prof. Dr. Tran Thuy Anh, University of Social Sciences and Humanities - Vietnam National University, Hanoi

10. Summary of the thesis results:

The purpose of this research is to explore the use of traditional Phu Tho cuisine to serve tourists, based on theoretical research on culinary culture, some aspects of traditional cuisine, factors influencing traditional cuisine, and practical observations, surveys, and assessments by experts, tourism and service businesses in the province, as well as tourist evaluations. The research has clarified Phu Tho's culinary culture in general and traditional cuisine serving tourists in particular. Furthermore, the thesis outlines the characteristics and the extent to which the province's traditional cuisine meets the needs of tourists. The results of the thesis consist of two main parts:

Firstly, this thesis provides an overview of traditional cuisine in Phu Tho province and identifies approaches to information dissemination, promotion, and the basic needs of tourists seeking traditional cuisine. Furthermore, the thesis points out the current situation and weaknesses in applying traditional cuisine to tourism services.

Secondly, the author proposed several recommendations based on a combination of research results, tourist surveys, and interviews with experts, travel companies, and restaurants serving traditional cuisine in Phu Tho province. Furthermore, the results can serve as a reference for tourism authorities and provide guidance on the future development of traditional cuisine for tourism.

11. Practical applications:

This research topic highlights the current state of traditional Phu Tho cuisine research for tourists. It serves as a basis for proposing and developing traditional culinary tourism products, or combining them with other tourism types in Phu Tho through traditional cuisine, for travel businesses and government agencies to meet the needs and serve domestic tourists.

12. Future research directions:

Further research is needed on the issue of exploiting the traditional cuisine, including all the food and drinks of Phu Tho, to serve both domestic and international tourists.

13. Published works related to the thesis:

MASTER THESIS INFORMATION

1. Full name: Tran Thi Thu Hang 2. Gender: Female

3. Date of birth: October 10th, 1988 4. Place of birth: Vinh Phu

5. Decision on Recognition of Trainees No: 3683/2015/QD-XHNV, December 31th , 2015 by the Rector University of Social Sciences and Humanities – Hanoi National University.

6. Changes in the training process: No changes

7. Thesis title: A research on traditional cuisine of Phu Tho serving tourists.

8. Specialization: Tourism Code: TD

9. Academic instructor: Assoc. Prof. Tran Thuy Anh

10. Summary of the results of the thesis:

The purpose of this research project is to exploit the traditional cuisine of Phu Tho to serve tourists, based on theoretical study of traditional culinary characteristics some factors involving traditional cuisine and observing the realities, surveys and assessments of experts, tourism businesses and. The research has clarified the culture of Phu Tho cuisine in general and the traditional cuisine serving tourists in particular. In addition, the research also shows the characteristics and level of response of traditional cuisine of the province in serving tourists. The result of this research consists of two parts:

Firstly, this general research on traditional cuisine in Phu Tho province the information approach, introduction and basic demands of traditional cuisine for tourists. Moreover, the research points out the realities and weaknesses in traditional cuisine to serve tourists.

Secondly, the author proposes some suggestions based on the combination of research findings, tourist surveys and interviews with experts, tour operators, eateries, restaurants. In addition, the results can help government and travel agencies to focus on issues and target on traditional cuisine to serve tourists.

11. Applicability in practice:

The research points out the realities and weaknesses in traditional cuisine and basis for arguing and developing traditional cuisine tourism products or combining the development of other types of tourism in Phu Tho through traditional cuisine for travel business enterprises and state agencies.

12. Next research directions:

Exploitation of traditional cuisine includes all dishes and drinks of Phu Tho to serve domestic and foreign tourists.

13. Published works related to thesis: