TTLV: Research on traditional Phu Tho cuisine to serve tourists

MASTER'S THESIS INFORMATION

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. Student recognition decision No. 3683/2015/QD-XHNV, dated December 31, 2015 of the President of the University of Social Sciences and Humanities, Vietnam National University, Hanoi.

6. Changes in the training process:

7. Thesis topic name:Research on traditional Phu Tho cuisine to serve tourists.

8. Major: Tourism Code: TD

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

10. Summary of thesis results:

The purpose of this research topic is to exploit and use the traditional cuisine of Phu Tho to serve tourists, based on theoretical research on culinary culture, some features of traditional cuisine, factors affecting traditional cuisine and practical observations, investigations, assessments of experts, tourism - service businesses in the province as well as assessments of tourists. The topic has clarified more about Phu Tho culinary culture in general and traditional cuisine serving tourists in particular. In addition, the thesis also points out the characteristics and level of response of the province's traditional cuisine in serving tourists. The results of the thesis include 2 main parts:

Firstly, the thesis topic outlines the traditional cuisine in Phu Tho province and identifies the approaches to information, promotion and introduction, and the basic needs of traditional cuisine to serve tourists. Furthermore, the thesis also points out the current situation and weaknesses in applying traditional cuisine to serve tourists.

Second, the author has proposed some recommendations based on the combination of research results, tourist surveys and interviews with experts, travel agencies, restaurants serving traditional cuisine of Phu Tho province. In addition, the results can help tourism authorities as a basis for reference and have orientations on developing traditional cuisine serving tourism in the future.

11. Practical application:

The topic presents the current status of research on traditional cuisine of Phu Tho serving tourists. It is the basis for proposing and developing traditional culinary tourism products or combining the development of other types of tourism in Phu Tho through traditional cuisine for travel businesses and state agencies to meet the needs and serve domestic tourists.

12. Further research directions:

Further research on the exploitation of traditional cuisine including all the food and drinks of Phu Tho to serve domestic and foreign 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: