Creating the food tour in Southwest Vietnam / Mekong Delta area
Phan, Hoang Khai (2022)
Lataukset:
2022
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2022112524209
https://urn.fi/URN:NBN:fi:amk-2022112524209
Tiivistelmä
Food tourism has greatly emerged over the past three decades because of its features such as authenticity, locality, and sustainability fitting the global development trends and expectations. The Southwest region of Vietnam has been a well-known tourist destination for domestic and international travelers. However, there are not many tours that are devoted to food.
The author suggested this trend to UGO company, which is a traveling operator, targeting the main customer segment in Ho Chi Minh City. The company demands a 3-day and 2-night tour devoted to food and beverages as a new product to increase its competitiveness in the market. The aim of this thesis is to combine those two points: creating a food tour of 3 days and 2 nights in the Southwest area, Vietnam for millennials from Ho Chi Minh City. The millennials are chosen because they have some characteristics that fit the food trends, they are interested in authenticity, handcrafting, and locality from goods, and they are happy to pay more for products from makers who care about social programs. The thesis started in the middle of September 2022.
This thesis uses the qualitative method and technique of non-participant observation to collect the information and later build the food tour. The author was observing 56 current tours in Vietnamese and 15 tours in English from 71 websites from operators and travel agents and used two tables of the primary and secondary criteria following the theoretical framework part to select the destinations. The outcome tour includes 5 main destinations divided into 3 days and 2 nights, each destination includes from one to three spots of food and/or beverages place.
The tour was designed by the online application of Canva and the product is following a brochure format. The brochure includes typical food information at the destinations. The selected destinations are local eatery places, cafeterias, floating restaurants, fruit gardens, restaurants on the yacht, and the local food court.
In the last part of the thesis, development ideas are suggested for the Region’s food tourism. For instance, English could be written much more than current practice on tourism operators’ websites as well as tourist agents. This could absorb more foreign people living in Ho Chi Minh City, and internationals to access all the fascinating places available. There are also suggestions to encourage foreign people to make reviews more to increase interaction with this segment.
The author suggested this trend to UGO company, which is a traveling operator, targeting the main customer segment in Ho Chi Minh City. The company demands a 3-day and 2-night tour devoted to food and beverages as a new product to increase its competitiveness in the market. The aim of this thesis is to combine those two points: creating a food tour of 3 days and 2 nights in the Southwest area, Vietnam for millennials from Ho Chi Minh City. The millennials are chosen because they have some characteristics that fit the food trends, they are interested in authenticity, handcrafting, and locality from goods, and they are happy to pay more for products from makers who care about social programs. The thesis started in the middle of September 2022.
This thesis uses the qualitative method and technique of non-participant observation to collect the information and later build the food tour. The author was observing 56 current tours in Vietnamese and 15 tours in English from 71 websites from operators and travel agents and used two tables of the primary and secondary criteria following the theoretical framework part to select the destinations. The outcome tour includes 5 main destinations divided into 3 days and 2 nights, each destination includes from one to three spots of food and/or beverages place.
The tour was designed by the online application of Canva and the product is following a brochure format. The brochure includes typical food information at the destinations. The selected destinations are local eatery places, cafeterias, floating restaurants, fruit gardens, restaurants on the yacht, and the local food court.
In the last part of the thesis, development ideas are suggested for the Region’s food tourism. For instance, English could be written much more than current practice on tourism operators’ websites as well as tourist agents. This could absorb more foreign people living in Ho Chi Minh City, and internationals to access all the fascinating places available. There are also suggestions to encourage foreign people to make reviews more to increase interaction with this segment.