TTLV: Developing Buddhist cuisine to serve tourism in Hue city

MASTER'S THESIS INFORMATION

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 to recognize students No. 1501/2012/QD-XHNV-SDH of the President of the University of Social Sciences and Humanities, Vietnam National University, Hanoi

6. Changes in training process: No

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

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

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

10. Summary of thesis results:

- Overview and supplementary theoretical basis of Buddhist cuisine.

- Investigate and evaluate the advantages of resources for developing Buddhist culinary tourism in Hue city. It has a favorable geographical location and natural and human tourism resources for developing spiritual tourism, resort tourism, and charity tourism.

- Investigate and evaluate the current status of Buddhist culinary development in Hue City. The development of Buddhist cuisine has created jobs, brought in 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, the socio-economic and environmental efficiency is still low, the quality of tourism products is not high, and the quality of people's lives is slow to improve.

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

- Make recommendations to tourism management agencies, local authorities, tourists, as well as local people directly involved in Buddhist culinary development activities in Hue city.

11. Practical application:

- Provide 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 establish and implement tourism development plans scientifically and properly in a sustainable manner.

- Contribute to diversifying and improving the quality of tourism products, along with preserving and developing Buddhist cuisine, sharing profits from tourism activities fairly among participants and improving the quality of life for people in Hue City.

12. Further research directions:

DEVELOPING SPIRITUAL TOURISM IN HUE CITY.

13. Published works related to the thesis: None                                                                           

INFORMATION ON MASTER'S THESIS

1. Full name:DIE BINH SECTION2. 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