Culinary Management students spread warmth to the community

On the afternoon of January 17th, UEF Culinary Management students from the Faculty of Tourism and Hospitality Management presented their project reports at the 1B semester final presentation. This is a course that integrates community service goals into the curriculum.
The presentation was attended by Ms. Do Thi Truc Ly, former Vice President of the District 1 Women's Union and Deputy Head of the District 1 Health Department. Representing UEF were Dr. Ngo Minh Hai, Vice Rector; Ms. Tran Thi My Phuong, Director of UEF Center of Service-Learning; Ms. Nguyen Thi Kim Thoai and Mr. Nguyen Viet Thuy, Deputy Heads of the Faculty of Tourism and Hospitality Management; and Ms. Mai Ly Hien, Lecturer of the department.
After over two months of learning, practicing, and field research, the six student groups presented their most creative and cherished projects. Each group had a unique concept and model, but all shared the goal of contributing to a meaningful community organization. The final presentation impressed the students' professional and self-assured manner, well-prepared content, and creative ideas. The development of night food streets on essential roads in Binh Thanh District, a groundbreaking step in urban tourism growth and a major endeavor to conserve and promote Vietnam's distinctive culinary culture, was the focus of the projects that all six groups notably presented.
UEF students have applied their expertise and unleashed their creativity to develop a comprehensive final product for this project, aiming to create a vibrant and unique night food destination that not only attracts both domestic and international tourists but also stimulates economic growth, breathes new life into Binh Thanh District, and solidifies the city's position on the global tourism map.

The groups have proposed various models, solutions, and suggestions to help regional cuisine reach more potential customers through promotional activities, using a thorough contextual analysis and a large-scale, flexible approach.
During the presentation, valuable feedback from guests and expert comments from faculty members helped UEF students solidify their academic knowledge and refine their solutions to align with current societal needs.
UEF congratulates all students on successfully completing the Culinary Management course integrated with community service. We hope you have had many exciting experiences and gained valuable hands-on knowledge while implementing real-world projects that contribute to the community.