TTLV: Developing Buddhist cuisine to serve tourism in Hue City

INFORMATION ABOUT THE MASTER'S THESIS

1. Student's full name:Phan Vu Dieu Binh

2. Gender: Female

3. Date of birth: October 15, 1977

4. Place of birth: Hue City

5. Decision No. 1501/2012/QD-XHNV-SDH of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi, recognizing the student.

6. Changes in the training process: None

7. Thesis Title: DEVELOPING BUDDHIST CUISINE TO SERVE TOURISM IN HUE CITY

8. Major: Tourism Studies; Code:……………………..

9. Scientific Advisor: Dr. Trieu The Viet – Lecturer, Faculty of Tourism, University of Social Sciences and Humanities, Vietnam National University, Hanoi

10. Summary of the thesis results:

- An overview and supplement to the theoretical foundation of Buddhist cuisine.

- Investigate and assess the advantages of resources for developing Buddhist culinary tourism in Hue City. Hue City possesses a favorable geographical location and natural and cultural tourism resources for developing spiritual tourism, resort tourism, and philanthropic tourism.

- Investigating and evaluating the current state of Buddhist culinary development in Hue City. The development of Buddhist cuisine has created jobs, generated income, contributed to the economic development of local people, and protected environmental resources. However, the development of Buddhist cuisine here still lacks proper scientific planning, resulting in low socio-economic and environmental effectiveness, low quality of tourism products, and slow improvement in the quality of life for local people.

- Develop solutions regarding policy mechanisms, management, development planning, investment cooperation, diversification and improvement of product quality, protection and enhancement of environmental resources, promotion of development, and distribution of tourism benefits.

- To make recommendations to tourism management agencies, local authorities, tourists, and local people to directly participate in the development of Buddhist cuisine in Hue city.

11. Practical applications:

- To propose solutions so that tourism management agencies and local authorities can develop appropriate and effective policies and regulations for tourism development.

- Tourism management agencies and local communities can develop and implement tourism development plans in a scientific and sound manner, with a focus on sustainability.

- Contributing to the diversification and improvement of tourism product quality, while simultaneously preserving and developing Buddhist cuisine, fairly distributing profits from tourism activities to all participating parties, and improving the quality of life for people in Hue City.

12. Future research directions:

DEVELOPING SPIRITUAL TOURISM IN HUE CITY.

13. Published works related to the thesis: None                                                                           

INFORMATION ON MASTER'S THESIS

1. Full name:PHAN VU DIEU BINH2. Sex: Female

3. Date of birth: 17^thOctober 1977 4. Place of birth: Hue City

5. Admission decision number: 1501/2012/QD-XHNV-SDH from the Principal of the University of Social Sciences and Humanities, Vietnam National University, Hanoi.

6. Changes in academic process: No

7. Official thesis title: Development of Buddhist Cuisine to Tourism Service in Hue City

8. Major: Tourism; Code:

9. Supervisors: Dr. Trieu The Viet – Lecturer of Tourism Studies Department – ​​University of Social Sciences and Humanities, Vietnam National University, Hanoi.

10. Summary of the findings of the thesis:

- To summarize and supplement the theoretical background of Buddhist Cuisine

- To investigate, evaluate the advantages of tourism development resources on Buddhist Cuisine in Hue City.

- To investigate, evaluate the current situation of Buddhist Cuisine Development in Hue City. The development of Buddhist Cuisine has created employment, income, contributed on economic development of local people, and protected environmental resources. However, the development of Buddhist Cuisine lacks the right science planning, the effectiveness on economics, society and environment is still low, the quality of tourism product is not good enough and the quality of life has not improved yet.

- To build the solutions on policies, management, development planning, investment cooperation, diversify and enhance the product quality, protect and conserve the environmental resources, divide the benefits from tourism activities…

- To give some suggestions for tourism management boards, local authorities, tourists, as well as local people who directly join the activites on Buddhist Cuisine Development in Hue City.

11. Practical applicability:

- Give the solutions so that the tourism authorities and local government can build the policies, rules which are suitable and effective for tourism development.

- The tourism authorities and local communities can plan and implement the tourism development plan scientifically and properly towards sustainability.

- Contribute on diversity, enhancement of tourism product quality, together with conservation and development of Buddhist Cuisine, fairly share benefits from tourism activities for stakeholders and enhance the quality of life for the people in Hue City.

12. Further research directions:

DEVELOPMENT OF SPIRITUAL TOURISM IN HUE CITY

13. Thesis-related publications: No