TTLV: Developing culinary tourism products to serve international tourists to Nha Trang

1. Student's full name: Nguyen Van Hoang 2. Gender: Male

3. Date of birth: December 25, 1978

4. Place of birth: Khanh Hoa

5. Decision on recognition of students No. 1698/QD-XHNV dated July 11, 2017 of the President of the University of Social Sciences and Humanities, Vietnam National University, Hanoi

6. Changes in training process: Extension of time (6 months)

7. Thesis topic: "DEVELOPING CULINARY TOURISM PRODUCTS TO SERVE INTERNATIONAL TOURISTS TO NHA TRANG

8. Major: Tourism; Code: 8810101

9. Scientific advisor: Associate Professor, Dr. Bui Hoai Son, Director of Vietnam National Institute of Culture and Arts.

10. Summary of thesis results:

Basically, the thesis has achieved the following main research results:

Firstly, the thesis focused on studying concepts and issues related to cuisine in Nha Trang, especially international tourists in culinary tourism business, conditions for developing culinary tourism products (Nha Trang culinary culture, tourism destination brand, tourism environment, accommodation system, culinary needs of international tourists). Lessons learned from exploiting culinary tourism products in Nha Trang and some countries in the world.

Second, the thesis has preliminarily analyzed the satisfaction of tourists with international culinary tourism products in Nha Trang, from the survey of 200 international tourists. In addition, the thesis has evaluated the ability to provide food services at 50 eateries, restaurants, hotels in the central areas of Nha Trang city.

Third, the key limitations of culinary tourism products for international visitors have been analyzed. From there, solutions have been proposed to further promote the values ​​of culinary tourism products to serve tourism development in Nha Trang (Khanh Hoa). These recommendations can partly improve the management of culinary tourism business activities for international tourists in Nha Trang and at the same time serve as a reference for competent authorities in setting out appropriate orientations and policies in promoting the effectiveness of exploiting culinary tourism activities for international tourists and thereby increasing the attractiveness of Nha Trang tourism destinations.

11. Practical application:

From the results of the survey on tourists' evaluation of culinary tourism products for international tourists in Nha Trang, the thesis contributes to pointing out the shortcomings in the organization, management and exploitation of culinary tourism activities in Nha Trang. From there, recommendations are made to increase the attractiveness of Nha Trang culinary tourism products, contributing to the overall development of Nha Trang tourism (Khanh Hoa).

The thesis is a reference document for tourism management agencies and serves teaching at tourism training institutions.

12. Published works related to the thesis: None

INFORMATION ABOUT MASTER'S THESIS

1. Full name: Nguyen Van Hoang 2. Gender: Male

3. Date of birth: December 25, 1978

4. Place of birth: Khanh Hoa

5. Admission decision number: 1698/QD-XHNV dated July 11, 2017 issued by the Rector of VNU University of Social Sciences and Humanities

6. Changes in academic process: None

7. Official thesis title: "DEVELOPMENT OF CULINARY TOURISM PRODUCTS TO SERVE INTERNATIONAL TOURISTS IN NHA TRANG"

8. Major: Tourism; Code: 88101

9. Thesis supervisor: Assoc.Prof. PhD. Bui Hoai Son - Director of Vietnam National Institute of Culture and Arts Studies

10. Summary of thesis findings:

Basically, the thesis has the following key findings:

Firstly, the thesis has focused on the concepts and issues related to cuisine in Nha Trang City, especially international tourists in culinary tourism business, conditions for the development of culinary tourism (culinary culture in Nha Trang City, brand of tourist destinations, tourism environment, accommodation systems and culinary demands of international tourists). Experience and lessons on exploiting culinary tourism products in Nha Trang and certain countries in the world have been drawn.

Secondly, the thesis has briefly analyzed the satisfaction of tourists about international cuisine products in Nha Trang from the survey carried out in the scope of 200 international tourists. In addition, the thesis has also evaluated the ability to provide catering services at 50 food stalls, restaurants and hotels in central areas of Nha Trang city.

Thirdly, key limitations of culinary tourism products for international tourists have been analyzed. Then, solutions have been proposed to further promote values ​​of culinary tourism products serving the development of tourism in Nha Trang (Khanh Hoa).

These recommendations may partly fine tune the management of cuisine business activities for international tourists in Nha Trang and also serve as consultation for functional agencies in providing appropriate orientations and issuance policies to promote the effectiveness and efficiency in exploiting cuisine business activities for international tourists and thereby boosting the competitiveness of Nha Trang tourism.

11. Practical applicability

From the results of the survey carried out on tourists regarding culinary tourism products for international tourists, the thesis contributes to raising inadequacies in the management and exploitation of culinary tourism activities in Nha Trang. Thence, the thesis makes recommendations to increase the attractiveness of Nha Trang culinary tourism products, contributing to the overall development of tourism in Nha Trang (Khanh Hoa).

The thesis can serve as a reference for tourism management agencies and for teaching work at tourism-based training institutes.

12. Works having been published related to the thesis: None