• The Journal of Asian Finance, Economics and Business
• /
• v.7 no.11
• /
• pp.1049-1057
• /
• 2020

The shift from elite education to mass education in Vietnam has met the demand for education for everybody as well as for quality human resource talent for an emerging nation. Under the resource constraint, understanding the quality dimensions of education and its priority level is important for effective and efficient policies. This study was carried out using both qualitative and quantitative methodologies to develop quality criteria and a ranking model. Two rounds of in-depth interviews were conducted with fifteen experts in the field, who were rectors, employers, and recruitment specialists to develop the quality framework applied in Vietnamese universities under total quality management (TQM), starting from the input of the senior secondary school leavers, through a teaching process to the output. The first round of interviews were unstructured questionnaires designed to explore the main factors in quality assessment model. The second round affirmed the experts' agreement on the assessment model. Then, fuzzy logic was applied to rank eight criteria in the quality assessment model into priority order: cost, teaching and administrative staff, leadership, curriculum, student-related factors, internationalization, admissions, and campus. The results are critical for identifying the necessary actions to enhance the education quality and to further research on the optimal quality model.

• The Journal of Asian Finance, Economics and Business
• /
• v.6 no.1
• /
• pp.159-167
• /
• 2019

The current higher education in Vietnam demonstrates the intense competition among local universities. Undoubtedly, the issue of enhancing the brand value to attract students is now placed at the top to Vietnamese universities. The research aims to identify the objective and subjective factors affecting the brand value of private universities in Ho Chi Minh City, Vietnam as mediated by students' perceptions. This paper employs the mixed research methods and data were then analyzed by measuring Cronbach's Alpha coefficient for reliability, analyzing EFA, and using PATH model to test the experiment on the research model affecting HUTECH's brand value. Probability sampling used is Stratified sampling and 500 students of 8 faculties of HUTECH surveyed by convenience sampling. Additionally, this paper also proposes some managerial implications on enhancing the brand value of private universities in Ho Chi Minh City. The results indicate that the new factor, namely geographic location is the most influential factor to enhance the brand value of private universities in general and HUTECH in particular. Brand still plays a determinant role in students' trust when choosing a university. Finally, some implications proposed to enhance the brand value of private universities in Ho Chi Minh City in the context of fierce competition in attracting students.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.5
• /
• pp.463-472
• /
• 2006

The purpose of this study was to investigate university students' attitudes and interests for ethnic food. The questionnaire developed was distributed to 60 students majoring in food & nutrition and 260 students taking a liberal course related with food culture in world. A total of 271 questionnaires were usable ; resulting in 84.7% response rate. Among 12 kinds of ethnic food, a large number of students had an experience in Japanese, Chinese, American and Italian food. Also Chinese, American, Japanese and Italian food were familiar with them, but the hope to eat for French, Spanish, Mexican and German food was too strong. Students knew kinds, characteristics, table manners and etc. for Japanese, Chinese, and American food very well and wanted to know the information about French food. as result of positioning for ethnic food by correspondence analysis, Spanish, English, French, Germany and Mexican food had a strong image in want to eat, wanted to know information about food and got a good feeling. Students perceived Vietnamese, Thai and Indian food as having an experience, Japanese, American and Italian food as well-know about food or restaurants, and Chinese food as being familiar. The findings would indicate trends for ethnic foods and their cultures in Korea and forecast the possibility of change in foodservice market.