Students of the Faculty of Tourism “Gieo” the Story of Vietnamese Rice

When rice carries culture, sustainability, and career dreams, it reflects the way students majoring in Restaurant Management and Food Service at the Faculty of Tourism are learning, practicing, and living with their future profession. On April 6, 2026, the Department of Restaurant Management and Food Service successfully organized “GIEO”, an event combining an exhibition, experiential space, and professional talkshow centered on Vietnamese rice.

Distinguished guests, lecturers, and students at the GIEO exhibition space. The program was carried out with the active involvement of K28 students majoring in Restaurant Management and Food Service. From developing the concept, designing the exhibition space, and preparing the talkshow script to welcoming guests, every element was created by the students themselves. This truly reflects the spirit of learning by doing and growing through real-world projects.

The program was honored to welcome the presence of the Faculty of Tourism’s Board of Management, distinguished guests, lecturers, and students. Representatives from Van Lang University – Faculty of Tourism:

• Dr. Nguyen Thi Van – Dean of the Faculty of Tourism
• Dr. Do Thi Mai Doan Thuc – Vice Dean of the Faculty of Tourism
• Dr. Trinh Thi Thuy – Deputy Head of the Department of Restaurant Management
• Ms. Nguyen Thi Thao, M.A. – Deputy Head of the Department of Tourism

Distinguished guests:

• Ms. Bui Thi Suong – Culinary Artisan
• Mr. Nguyen Chien Thang – Executive Chef of ST25 By KOTO Restaurant, Sofitel Saigon Plaza
• Mr. Duong Thien Chau – Co-founder and Managing Representative of Barcode Catering

The event also welcomed lecturers and students from the Faculty of Tourism, Van Lang University.

The “GIEO” Exhibition: When Vietnamese Rice Is Told Through Space, Light, and Emotion. Stepping into the “GIEO” exhibition space, visitors were guided through a journey where rice was no longer seen as an everyday ingredient so familiar that it is often overlooked, but instead became the central character of an emotional and culturally rich story.

The exhibition opened with a space that recreated the role of rice in the spiritual life of Vietnamese people, a role deeply embedded in the memories of many generations. Images of a handful of rice placed on the ancestral altar during Tet, the first bowl of rice offered to one’s mother, or rice grains used in traditional wedding rituals all served as reminders that Vietnamese rice carries within it the legacy of a wet-rice civilization spanning thousands of years.

The exhibition space, the map of rice varieties across Vietnam’s three regions attracted special attention from visitors and F&B experts. The exhibition showcased the remarkable diversity of Vietnamese rice varieties from the North, Central, and Southern regions. Each variety was introduced alongside stories about its land, farmers, and how it has shaped the distinctive flavors of each regional cuisine.

This space demonstrated how versatile rice can be in Vietnamese kitchens. From traditional dishes to modern applications, various rice-based products such as rice milk and rice wine sorbet were presented. This area served as a vivid example of the ability to elevate local ingredients, a skill that students are trained to develop every day. A highlight of the exhibition was the touch, taste, and experience area, where visitors did not merely “look” at rice but were able to feel and experience it in many different forms. The artistic check-in corner featured installations made from rice grains, such as rice-scented sachets.

Lecturers and students experienced making rice-scented sachets at the program. Every detail of the exhibition, from the warm golden lighting reminiscent of ripe rice fields to the carefully arranged visitor flow, was thoughtfully conceptualized and executed by students of Restaurant Management and Food Service. It was not merely an assignment, but a way for students to express their love for the profession and for Vietnamese culinary heritage.

The “GIEO” exhibition was more than a display. It was the way the Faculty of Tourism and students of Restaurant Management and Food Service “sowed” awareness of culinary heritage preservation and sustainable development in the context of international integration, values that the modern F&B industry greatly needs from its future workforce.

Following the inspiration from the exhibition, the professional talkshow brought together three reputable speakers in Vietnam’s F&B industry. The talkshow, titled “Sowing Knowledge – Harvesting Identity”, featured heartfelt sharing from experts, opening up many practical perspectives for students. Topics included contemporary culinary trends and the return of local ingredients, ways to explore the value of traditional ingredients in professional restaurant environments, and the development of Vietnamese agricultural products within the tourism and culinary value chain.

Guest speakers shared their insights at the program. “GIEO” and the Commitment to Sustainable Development – SDG 12

Going beyond the scope of a professional event, “GIEO” was also a way for the Faculty of Tourism to bring Sustainable Development Goal 12 – Responsible Consumption and Production – into practice through four key messages:

• Respect and prioritize the use of local ingredients in Vietnamese kitchens
• Reduce food waste in preparation and consumption
• Raise awareness of the value of the agricultural and food production chain
• Encourage creativity to add sustainable value to Vietnamese agricultural products

These are also core values that students majoring in Restaurant Management at Van Lang University are trained to embrace throughout their studies. They are not only equipped with restaurant operation skills, but also with a mindset of social responsibility as future service professionals.

Studying Restaurant Management at Van Lang University – What Do Students Learn and What Can They Do?

“GIEO” is a vivid example of the training model of the Restaurant Management and Food Service program at Van Lang University:

• Learning through real-world projects: students directly develop ideas, organize, and operate professional events
• Connecting with leading industry experts: students regularly engage with culinary artisans, chefs, and F&B entrepreneurs
• Creative and entrepreneurial thinking: every student-made product carries a personal mark
• Social responsibility: students are guided toward sustainable development goals in the service industry
• Vietnamese cultural identity: Vietnamese ingredients, cuisine, and heritage serve as the professional foundation

Career Opportunities for Students of Restaurant Management and Food Service  For students who are currently studying or considering Restaurant Management at Van Lang University, this was a valuable opportunity to listen directly to individuals who are leading Vietnam’s F&B industry. These experiences serve as essential preparation for VLU students to confidently enter the rapidly growing F&B industry in Vietnam.

“GIEO” – Sow Today, Harvest a Generation of Dedicated Professionals. “GIEO” did not end as just one event. It was a journey of sowing awareness, creativity, and responsibility, empowering today’s students of Restaurant Management and Food Service to become future leaders of a modern, sustainable, and identity-rich Vietnamese culinary industry.

If you are looking for a field of study that allows you to pursue your passion for cuisine while contributing meaningful values to the community, the Restaurant Management and Food Service program at the Faculty of Tourism, Van Lang University is ready to welcome you.

News: Zoey

Photos: Thanh Tan