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Tourism – Hospitality Faculty has accepted 2 UEF lecturers’ scientific research topics
08/04/2021
Continuing the UEF lecturers’ scientific research topics acceptance activities, in the morning of 3/8, two more university-level scientific research topics of the Faculty of Tourism and Hospitality’s lecturers have been successfully accepted.
The event saw the participation of Assoc.Prof. Dr. Ngo Cao Cuong – Vice President of the UEF. He has encouraged the lecturers, particularly young lecturers, to actively and bravely conduct new scientific researches. At the same time, he congratulated the Faculty of Tourism – Hospitality for having two accepted research topics.
With the research topic “Analysis of young customers’ options of online food ordering services” authored by MA. Ngo Thanh Phuong Quynh; Acceptance Board includes: Dr. Tran Van Thong – Chairman, MA. Phan Thi Thuy Phuong – Feedback 1, MA. Ha Le Thu Hoai – Feedback 2, MA. Tran Thi Phuong Thao – Board member; MA. Nguyen Pham Hai Ha – Board member.
Based on the researches and observations to different generations, the author has concluded that the Millennials (1981 -1996), Gen X (1965 – 1980) contribute the largest proportion of the online purchase (accounts for 82% - 85% total online purchase), Gen Z generation (1997 – 2012) stays at 2nd place accounting for 70,6% of the observed population.
Research methodology introduced by author Ngo Thanh Phuong Quynh
Accordingly, the attitude in choosing an online food ordering service depends on 6 following factors: economic benefit, time-savings, convenience, food quality, online ordering service quality, customer’s feelings. Among which, food quality, convenience and time-savings are 3 most influential factors to the purchase decisions.
In the same morning, the second Board has been established with the following members:Dr. Pham Van Kien – Chairman, Dr. Tran Van Thong – Feedback 1, MA. Le Phuong Giao Linh – Feedback 2, Dr. Huynh Nhut Nghia – Member, MA. Nguyen Pham Hai Ha – Member and secretary. The approved research topic was “Research on the customers’ pleasure when using OTA online hotel room reservation channels” authored by MA. Duong Bao Trung.
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Acceptance board for the research topic of author MA. Duong Bao Trung
Analyzing the issue based on the fast technology development, increasing intelligent tourism needs, yet currently limited human resource, potential market, hospitality market still being conventional, the author has researched on the influences of the technology factor to the hospitality area.
Besides, the author has also introduced SERVQUAL model – Research on the customers’ pleasure, including the following factors: reliability, responsiveness, service capability, empathy, and tangibles.
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Data given in the research by MA.Duong Bao Trung
After the presentation of each topic, the Board has given comments, evaluations and made questions for the author to clarify the problems being analyzed. In general, the Acceptance board highly appreciated the enthusiasm in doing scientific research of the lecturers in the Faculty of Tourism and Hospitality. Even though there were still shortages in the research process, however through the feedbacks from the Board, authors will continue to improve the research to become high quality reference source with high scientific content.
Quy Nguyen
The event saw the participation of Assoc.Prof. Dr. Ngo Cao Cuong – Vice President of the UEF. He has encouraged the lecturers, particularly young lecturers, to actively and bravely conduct new scientific researches. At the same time, he congratulated the Faculty of Tourism – Hospitality for having two accepted research topics.
With the research topic “Analysis of young customers’ options of online food ordering services” authored by MA. Ngo Thanh Phuong Quynh; Acceptance Board includes: Dr. Tran Van Thong – Chairman, MA. Phan Thi Thuy Phuong – Feedback 1, MA. Ha Le Thu Hoai – Feedback 2, MA. Tran Thi Phuong Thao – Board member; MA. Nguyen Pham Hai Ha – Board member.
Based on the researches and observations to different generations, the author has concluded that the Millennials (1981 -1996), Gen X (1965 – 1980) contribute the largest proportion of the online purchase (accounts for 82% - 85% total online purchase), Gen Z generation (1997 – 2012) stays at 2nd place accounting for 70,6% of the observed population.
Research methodology introduced by author Ngo Thanh Phuong Quynh
Accordingly, the attitude in choosing an online food ordering service depends on 6 following factors: economic benefit, time-savings, convenience, food quality, online ordering service quality, customer’s feelings. Among which, food quality, convenience and time-savings are 3 most influential factors to the purchase decisions.
In the same morning, the second Board has been established with the following members:Dr. Pham Van Kien – Chairman, Dr. Tran Van Thong – Feedback 1, MA. Le Phuong Giao Linh – Feedback 2, Dr. Huynh Nhut Nghia – Member, MA. Nguyen Pham Hai Ha – Member and secretary. The approved research topic was “Research on the customers’ pleasure when using OTA online hotel room reservation channels” authored by MA. Duong Bao Trung.
Acceptance board for the research topic of author MA. Duong Bao Trung
Analyzing the issue based on the fast technology development, increasing intelligent tourism needs, yet currently limited human resource, potential market, hospitality market still being conventional, the author has researched on the influences of the technology factor to the hospitality area.
Besides, the author has also introduced SERVQUAL model – Research on the customers’ pleasure, including the following factors: reliability, responsiveness, service capability, empathy, and tangibles.
Data given in the research by MA.Duong Bao Trung
After the presentation of each topic, the Board has given comments, evaluations and made questions for the author to clarify the problems being analyzed. In general, the Acceptance board highly appreciated the enthusiasm in doing scientific research of the lecturers in the Faculty of Tourism and Hospitality. Even though there were still shortages in the research process, however through the feedbacks from the Board, authors will continue to improve the research to become high quality reference source with high scientific content.
Quy Nguyen
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