TTLV: Developing culinary tourism products to serve international tourists visiting 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 student admission No. 1698/QD-XHNV dated July 11, 2017, by the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi.

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

7. Thesis title: “DEVELOPING CULINARY TOURISM PRODUCTS TO SERVE INTERNATIONAL TOURISTS VISITING NHA TRANG”

8. Major: Tourism; Code: 8810101

9. Scientific supervisor: Assoc. Prof. Dr. Bui Hoai Son, Director of the Vietnam National Institute of Culture and Arts.

10. Summary of the thesis results:

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

Firstly, the thesis focused on researching concepts and issues related to cuisine in Nha Trang, especially international tourists in the culinary tourism business, the conditions for developing culinary tourism products (Nha Trang's culinary culture, tourism destination brand, tourism environment, accommodation system, and the culinary preferences of international tourists). It also included lessons learned from exploiting culinary tourism products in Nha Trang and several other countries around the world.

Secondly, the thesis conducted a preliminary analysis of tourist satisfaction with international culinary tourism products in Nha Trang, based on a survey of 200 international tourists. In addition, the thesis assessed the availability of food and beverage services at 50 eateries, restaurants, and hotels in the central areas of Nha Trang city.

Thirdly, the study analyzed the key limitations of culinary tourism products for international tourists. Based on this, solutions were proposed to further enhance the value of culinary tourism products to serve tourism development in Nha Trang (Khanh Hoa). These recommendations can somewhat improve the management of culinary tourism business activities for international tourists in Nha Trang and serve as a reference for relevant authorities in formulating appropriate directions and policies to promote the effective exploitation of culinary tourism for international tourists, thereby increasing the attractiveness of Nha Trang as a tourist destination.

11. Practical applications:

Based on the survey results evaluating the culinary tourism products of international tourists in Nha Trang, this thesis contributes to identifying shortcomings in the organization, management, and exploitation of Nha Trang's culinary tourism activities. From this, it offers recommendations to enhance the attractiveness of Nha Trang's culinary tourism products, contributing to the overall development of Nha Trang tourism (Khanh Hoa).

This thesis serves as a reference document for tourism management agencies and for teaching purposes at tourism training institutions.

12. The 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