Academic literature on the topic 'Vietnamese restaurants'
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Journal articles on the topic "Vietnamese restaurants"
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Vo, Thuy Thi Ngoc. "The satisfaction of Vietnamese and European customers with service quality of high-end restaurants." Science & Technology Development Journal - Economics - Law and Management 1, Q2 (November 30, 2017): 129–43. http://dx.doi.org/10.32508/stdjelm.v1iq2.447.
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This study applied the DINERSERV scale to measure the effect of service quality on customer satisfaction about high-end restaurants. Moreover, this research also examined the impact of the difference between Eastern and Western cultures on the relationship between service quality and customer satisfaction. The research was carried out on a survey of 117 Vietnamese customers and 126 European customers in five high-end restaurants in Da Lat city. The outcome indicated that the service quality has a strong influence on the satisfaction of both Vietnamese and European customers. An interesting result is while to Vietnamese customers, fast and in-time services is very important, to European customers, it is not. The restaurant ambience is what European customers care about. This result not only broadens the theory of service quality but also suggests some practical implications for multicultural customer management in the integration period.
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Di, David S., Richard Meldrum, and Eric N. Liberda. "Microbiological evaluation of Vietnamese Pho ingredients in Toronto." Environmental Health Review 64, no. 4 (December 2021): 97–104. http://dx.doi.org/10.5864/d2021-023.
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Introduction: Beef and bean sprouts have often been implicated in foodborne illness (FBI) outbreaks. The traditional Vietnamese dish, Pho, uses both as its main ingredients and, therefore, presents significant concerns from a food safety perspective. The present study investigated food safety concerns associated with Pho through the detection of total coliform and Escherichia coli. Methods: Thirty-two Vietnamese restaurants in Toronto, Ontario, Canada, were selected for the study based on inclusion criteria. All restaurant operators were briefed prior to sampling and were informed that their consent and participation were voluntary. Fourteen restaurants consented to providing samples and allowing their broth temperatures to be taken. Three types of samples were obtained from each location: raw beef (RB), cooked beef (CB), and bean sprouts (BS). All samples were couriered to an accredited laboratory for microbiological analysis via 3M petrifilm E. coli/coliform count plates. Based on reported total coliform count (TCC), locations were segmented into low, medium, and high contamination categories. Subsequent correlational analysis were conducted based on lab detection data to identify potential links between E. coli count (ECC) and TCC, TCC and broth temperature, and ECC and broth temperature. In addition, an ANOVA was performed to examine for differences in TCC by sample types, differences in TCC by suppliers, differences in ECC by sample types, differences in ECC by suppliers, and differences in TCC by location types. Results: ANOVA indicated a significant effect of sample type on TCC for all three different sample types, with post hoc comparisons elucidating significantly lower TCC in CB and RB samples, compared with BS samples. Subsequent analysis further indicated the significant effect of location category on TCC, with post hoc comparisons demonstrating significantly higher TCC in Category 3 locations compared to Category 1 and 2 locations. All other analysis yielded nonstatistically significant results. Conclusion: This study presented significant findings in linking Pho ingredients to potential food safety concerns. Specifically, temperature control was identified as a possible cause for high TCC and E. coli detection at select restaurants. Although analysis involving E. coli did not yield any significant results, any E. coli found on ready-to-eat food at a restaurant is problematic from a food safety perspective. Based on the results, we recommended policy changes to incentivize restaurants to maintain high hygienic standards and improve efficiency of the public health inspection process.
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Pham Thi Phuong, Loan, and Young-joo Ahn. "Service Climate and Empowerment for Customer Service Quality among Vietnamese Employees at Restaurants." Sustainability 13, no. 3 (January 22, 2021): 1172. http://dx.doi.org/10.3390/su13031172.
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This study examines the relationship between service climate, empowerment, and organizational citizenship behavior among Vietnamese employees at restaurants in urban areas of South Korea. Moreover, the mediating role of empowerment between service climate and organizational citizenship behavior is investigated. From a sample of 209 Vietnamese respondents working in Asian ethnic restaurants, the findings indicate that work facilitation is the most influential service climate that affects empowerment. However, two service climate factors—managerial support and customer orientation—are not statistically significant. Moreover, organizational citizenship behavior among employees is enhanced not only by service climate but also by empowerment. This study provides empirical evidence of employee perceptions of service climate and of the influence of service climate on employee empowerment and organizational citizenship behavior for customer service quality. This study expands the knowledge regarding foreign employees at restaurants and provides important theoretical and practical implications for creating a sustainable work environment and empowering employees who strive for an excellent quality of customer service in the context of the restaurant industry.
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Peters, Erica J. "Resistance, Rivalries, and Restaurants: Vietnamese Workers in Interwar France." Journal of Vietnamese Studies 2, no. 1 (February 1, 2007): 109–43. http://dx.doi.org/10.1525/vs.2007.2.1.109.
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To complicate the well-researched story of the activities of colonial emigréés in France, this article focuses on the role of less visible groups. Despite rhetoric about intellectuals fusing with the people, there was no enduring Vietnamese student-worker alliance in interwar France. Workers formed their own organizations, notably the Association des Cuisiniers Indochinois and the Association Amicale des Indochinois (Travailleurs Manuels). Careful study of the expressed desires, daily practices, and networks of these working-class expatriates demonstrates that language and routines played as large a role as regional origin in dividing the Vietnamese community in interwar France.
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Hsin, Ching-Ting. "Young Children's Learning of Literacies in Transnational and Sociocultural Contexts in Families with Immigrant Mothers in Taiwan." Australasian Journal of Early Childhood 42, no. 1 (March 2017): 33–40. http://dx.doi.org/10.23965/ajec.42.1.04.
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BECAUSE OF PRESUMPTIONS OF educational deficiency, little was known about the education-related resources of new-immigrant families in Taiwan (i.e. one parent is a marriage immigrant and the other is from Taiwan). This study therefore aimed to investigate the household resources and knowledge that promote literacy in these families. Four Vietnamese immigrant mothers with children aged four–six years, their husbands and their children were recruited in this ethnographic study. It was found that the children learned oral language, literacy and cultural knowledge through literacy practices in various transnational contexts, including visiting Vietnam, making telephone calls to Vietnamese relatives, listening to Vietnamese songs and stories, going to Vietnamese restaurants and stores and socialising with their mothers' Vietnamese friends. Moreover, their literacy learning was intertwined with their engagement in parents' jobs, hobbies and life experiences and with their learning of Vietnamese cultural values and multiple languages. The understanding of these children's experiences provides insight into the incorporation of such resources into literacy curricula. For example, teachers could expand children's knowledge of Vietnamese food by reading books about Vietnamese agriculture.
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Vo Nhu, Thanh. "Development of restaurant serving robot using line following approach." Journal of Science and Technology Issue on Information and Communications Technology 17, no. 12.1 (December 31, 2019): 1. http://dx.doi.org/10.31130/jst-ud2019-087.
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As the era of industrial revolution 4.0 is coming, most of robots are developed to replace the human works and services. However, in Vietnam, putting robots in service industry such as waiter robot serving in restaurants is still very limited. This study presents the initial development of restaurant serving robot using line following approach. The robot is designed by referring to the survey on the size and appearance requirements at a restaurant. Robot is programmed to come to a specific table by mapping data. Based on the line reading algorithm implemented on microcontroller PIC18F4550, the robot follows the line marked on the floor to move to the desired table position and returns to the service counter after completing the task. There are ultrasonic sensors on the robot that can detect the obstacle to help the robot stop and output warning signal. The robot also can output some simple voices to customers in English, Korean and Vietnamese such as "Welcome", “Please enjoy your food"...
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Võ Như, Thành. "Development of restaurant serving robot using line following approach." Journal of Science and Technology Issue on Information and Communications Technology 17, no. 12.1 (December 31, 2019): 1. http://dx.doi.org/10.31130/jst-ud2019-087e.
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As the era of industrial revolution 4.0 is coming, most of robots are developed to replace the human works and services. However, in Vietnam, putting robots in service industry such as waiter robot serving in restaurants is still very limited. This study presents the initial development of restaurant serving robot using line following approach. The robot is designed by referring to the survey on the size and appearance requirements at a restaurant. Robot is programmed to come to a specific table by mapping data. Based on the line reading algorithm implemented on microcontroller PIC18F4550, the robot follows the line marked on the floor to move to the desired table position and returns to the service counter after completing the task. There are ultrasonic sensors on the robot that can detect the obstacle to help the robot stop and output warning signal. The robot also can output some simple voices to customers in English, Korean and Vietnamese such as "Welcome", “Please enjoy your food"...
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Vongphachanh, Sengthong. "ANALYZING DYSFUNCTIONAL BEHAVIORS IN THE CASES OF LAO AND VIETNAMESE RESTAURANTS." TNU Journal of Science and Technology 226, no. 09 (June 4, 2021): 168–73. http://dx.doi.org/10.34238/tnu-jst.4377.
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Nghiên cứu tập trung vào việc xác định các yếu tố tác động đến hành vi rối loạn chức năng và kiểm tra sự khác biệt về nhận thức giữa hành vi của người tiêu dùng Lào và Việt Nam đối với dịch vụ nhà hàng. Một số giả thuyết được đề xuất dựa trên những đặc điểm của người tiêu dùng mà có thể thúc đẩy hành vi rối loạn chức năng. Nghiên cứu này sử dụng phương pháp nghiên cứu tổng hợp để phát triển bảng câu hỏi, các kịch bản liên quan đến hành vi rối loạn chức năng cũng được xây dựng. Người trả lời được yêu cầu đánh giá mức độ phù hợp của từng hành vi và trả lời một nhóm câu hỏi dựa trên giả thuyết đã phát triển. Dữ liệu được thu thập qua Internet (Facebook, phương tiện trực tuyến), và các phương pháp thống kê được sử dụng để phân tích là phân tích hồi quy, EFA và CFA. Kết quả chỉ ra rằng ảnh hưởng giữa các cá nhân như tính cách quyết đoán, sự thể hiện bản thân, sự khéo léo về đạo đức và sự mưu mô xảo quyệt, cùng với các khía cạnh liên quan đến tình huống, chẳng hạn như sự không hài lòng và sự chấp nhận tác động mạnh mẽ đến hành vi rối loạn chức năng. Kết quả cũng chỉ ra rằng có sự khác biệt về nhận thức giữa hành vi của người tiêu dùng Lào và Việt Nam đối với dịch vụ nhà hàng.
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Lee, So Mi, and Hye-Kyung Oh. "A Study on Traditional Expression Characteristics of Vietnamese Contemporary Public Restaurants." Korean Institute of Interior Design Journal 23, no. 6 (December 31, 2014): 125–32. http://dx.doi.org/10.14774/jkiid.2014.23.6.125.
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Kovács, Tibor, Maria Horváth, Zoltán Sas, Bui Dung, and Tran Minh. "Determination of 210Po content of vietnamese tobacco samples." Open Chemistry 12, no. 11 (November 1, 2014): 1127–32. http://dx.doi.org/10.2478/s11532-014-0569-4.
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AbstractSmoking is one of the leading causes of preventable death. In recent years, numerous countries have initiated the prohibition of smoking in restaurants, workplaces and public spaces. The Vietnamese government intends to follow the precautions against public smoking as well. Over and above the number of some hazardous chemical components found in tobacco, 210Po isotope content could enhance the probability of the development of lung cancer. In this study 14 Vietnamese tobacco products (commercial cigarettes and pipe tobacco) 210Po activity concentration were determined using PIPS semiconductor alpha spectrometry. The results showed that the 210Po activity concentration of the investigated samples varied between 7.40 ± 1.09–128.64 ± 11.22 mBq g−1. The average 210Po content of commercial cigarettes was 15.5 mBq g−1, whilst the average of pipe tobacco was 20.4 mBq g−1. To estimate the risk of inhalation of 210Po isotopes originating as a result of smoking, dose estimations were carried out.
Dissertations / Theses on the topic "Vietnamese restaurants"
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Ta, Binh Giang. "Podnikatelský plán asijské restaurace." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-162414.
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The object of this thesis is "Business plan of Asian restaurant". To establish a prospering and functional restaurant is not an easy task. Besides difficulties with higher demands on capital invested, fulfillment of legal, hygienic and other economic conditions, starting entrepreneur must also deal with adequate and reasonable communication, definition of its own vision, goals and primarily strategy of the enterprise itself in further horizon, effective organization of human resources, day-to-day unexpected problem solving -- differences between expected and present state. Successful restaurant means a mixture of all those items and those that are further described in the diploma thesis.
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Vuong, Ha Phuong. "Podnikatelský plán vietnamské restaurace." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-162354.
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The goal of this thesis is to create a business plan for a Vietnamese restaurant and assessing the feasibility of its implementation, economic effectiveness and commercial viability. The business plan includes the main characteristics of the business aim. This thesis also concerns market and environmental analysis, marketing plan, financial analysis, and also business risk analysis.
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Lai, Shu-Chuan, and 賴淑娟. "The Vietnamese Immigrant Women’s Experience of Opening Restaurants." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/23317425290809325509.
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碩士國立高雄師範大學
性別教育研究所
99
The research focuses on the experiences of the female Vietnamese immigrants in Taiwan opening native specialty restaurants from the feminist perspective. The research observes four Vietnamese women who opened their own restaurants respectively in Kaohsiung with an intention to understand their experiences and to discover the roles that gender, ethnicity and social class play in the process in addition to their social conditions. It is crucial for this study to aim at examining the female Vietnamese immigrants’ experiences on opening their restaurants including how they utilize the social resources and networking composed of the suppliers, customers and friends. The initial research findings are as follows. Firstly, the opening of the restaurants by the Vietnamese women is a reflection of transforming passivity into action. They are subject to the push and pull forces from unfriendly job markets and family responsibilities. The effect of the two forces encourages them to open their own restaurants. Secondly, even though the opening of the restaurants encountered problems including limited social networking and funding, they still manage to overcome the difficulties through “Communication,” “Social Contact,” “Warming up to people,” and so on. Lastly, the Vietnamese women successfully establish themselves in society through utilizing social resources made up of suppliers, customers and friends. The success of their business has brought them respect and value, and has further proved that they can also be in charge.
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Tuoi, Nguyen Thi, and 阮氏鮮. "The transformation of Vietnamese food in Taiwan: Case study of Vietnamese-run restaurants in Hualien." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/31756121809209258450.
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碩士國立東華大學
臺灣文化學系
104
The number of Vietnamese immigrants in Taiwan ranks the second after the number of immigrants from China in April, 2016. To share the financial burden with their husbands and ensure their lives in Taiwan, the Vietnamese immigrants run their own business. Running a restaurant which sells the Vietnamese foods is common for the Vietnamese female immigrants in Taiwan. Through in-depth interview with eight restaurants ‘owners who sell Vietnamese foods, this study investigates the change of Vietnamese food sold in the restaurants in Hualien. The results show that not all the restaurants which sell Vietnamese foods identify themselves as Vietnamese restaurants, which may be seen from the names and decorations of the restaurants. The restaurant owners also sell Taiwanese dishes in order to attract the local Taiwanese customers. In addition, some new dishes are neither Taiwanese nor Vietnamese ones, but a new invention. The owners of the restaurants may borrow local cuisine ideas, use local ingredients, change the cooking ways, combine the Taiwanese and Vietnamese ingredients, or create new dishes from the original ones. The outcome is that the Vietnamese dishes sold in Hualien may not be identical to the original dishes in Vietnam. The change of Vietnamese dishes reflects a localization of food brought by the immigrants.
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NGUYEN, THI PHUONG, and 阮氏鳳. "Evaluation of Service Quality - A Case Study of Tainan Vietnamese Restaurants." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/azujf9.
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碩士南臺科技大學
餐旅管理系
106
Recently, international cultural exchanges are becoming more and more frequent. The consumers’ spending behavior takes an important role in business. During these past few years, many Vietnamese restaurants have opened in Taiwan and have succeeded in introducing and exchanging the cuisine. Vietnamese food are passinatedly loved by not only Taiwanese people but also many new residents or migrant workers. . In spite of the taste, some other factors affect the consumers’ spending habits. In fact, the numbers of foreigners in Taiwan are increasing, and therefore, their expectations of service quality are gradually rising. Due to the economic development and societal change, people’s quality of life has improved. Alone with the going up of income, people’s physiological demands have increased as well. Consumer’s behavior is not only influenced by the food’s taste, but also by the staff’s attitude. The quality of service will directly influence consumers’ mood while eating and whether or not the consumers will return. This study will evaluate the service quality by doing a survey including Taiwanese and Vietnamese data sources. In this study, 331 questionnaires were distributed online and some methods were used to organize and analyze the statistics and sources. According to service quality, there are five categories: tangibility, reliability, responsiveness, empathy, and assurance to analyze Tainan’s Vietnamese restaurants. Besides, the service quality, customer satisfaction, and the results of the analysis can be used as a future reference to correct management methods and service quality. The results of the study are as follows: First, within service quality’s five categories, there are only two factors that affect customer satisfaction: tangibility and assurance.Second, in a survey of Tainan Vietnamese restaurants, within evaluation of service quality, the thing that dissatisfies customers the most is when a restaurant deceives its customers. Key Words: Service quality, Customer satisfaction, Vietnamese cuisine.
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Nguyen, Thien Diep Thy, and 阮葉天. "Marketing Strategies of Vietnamese Restaurants in Taiwan:Considering Market Environment and Internal Firm Conditions." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/n3yk7h.
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碩士國立宜蘭大學
應用經濟與管理學系經營管理碩士班
106
This study examines the effects of market environment (competitive intensity and customer dynamism) and internal firm conditions (product capability and promotion capability) on marketing strategy (product differentiation and service quality). Through literature review, this study first proposes several propositions. Then this study interview 5 Vietnamese restaurant owners to gather first-hand information. Qualitative analytical method was adopted to verify or modify the propositions. The results are the degree of service quality are positively related with the levels of competitive intensity, customer dynamism, product capability, and promotion capability. Additionally, the degree of product differentiation is positively related with the levels of product capability and promotion capability, but is negatively related with the competitive intensity and customer dynamism.
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NGOC, NGUYEN BICH, and 阮碧玉. "A Study of Taiwanese colloge students' Importance Rating Perception and Satifaction toward Vietnamese Restaurants in Taiwan." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/47289646155922812807.
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碩士南台科技大學
企業管理系
98
The study investigates Taiwanese college students’ perception and satisfaction of Vietnamese restaurant in Taiwan, the Perception-Satisfaction analysis was modified from the Importance-performance analysis was conducted. The result shows that environmental cleanliness and food quality are two important areas where Vietnamese restaurants can make improvements. In addition, service quality appears to be key attributes for Vietnamese restaurants’ success. One-way Anova result indicates that customers with different gender, age, level of education, and the number of times visit may have different perception and satisfaction when they choose to dine at this type of eatery. Therefore, marketing and promotion should focus upon target market segments.
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Hsiao, Hui-Yueh, and 蕭惠月. "A Study of Vietnam Female Immigrant’s Self-employment in Taiwan：Examples of Three Vietnamese Restaurants in Sanchong District , New Taipei City." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/8v2wcw.
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碩士國立暨南國際大學
東南亞學系
103
Female immigrants from Southeast Asian countries have been prevalent in Taiwan decades ago. This research is to study how these women migrants become self-employed in Sanchong District, New Taipei City. In this research, 3 Southeast Asian women migrants are studied: the process of theirbusiness-establishment and the ways they balance their business and household labor by increasing their personal capitals. The writing routes are along with the mentality of business running by Female Immigrant, the impact of capital and predicament, the interaction with the others and the role of caring from the family member. The method of research bases on Qualitative which is processed by field works, participation observation and thick interviewing in order to analysis data which is gathered by above interaction and sharing. Since the success of their own business-establishment, they have promoted their ability, and, at the same time, they also create their own space in Taiwan. Therefore, apart from increasing one’s incomes, they also balance the usually conflict relationship between employment and household labor. Micro-enterprise is the proper industry to Female Immigrant who has to take care of family and economic. By the research, the reader could find the gap between imagination and reality about immigration, and also review the role of Female Immigrant from vulnerable to powerful status.
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San, Tran Huy, and 陳輝山. "The Study of Vietnamese restaurant’ consumer behavior - Store image, customer satisfaction, customer loyalty and purchase intention applications." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/19002868706139321546.
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碩士中興大學
行銷學系所
99
Currently, exoticism cuisine restaurants in the Taiwan are filled, that indicates the exoticism cuisine has been accepted by the masses. Taiwan society is just like a melter that accepted all kinds of exotic food and become a part of life. In this study, the object research is Vietnamese restaurants, analysis and discussion Vietnamese restaurants’ store image, customer satisfaction, customer loyalty, purchase intentions and some other dimensions. Through the results of statistical analysis questionnaire data, that indicated the customers feeling all dimensions with high values. In the secondly, customer satisfaction, customer loyalty and purchase intention are positively affected by the store image ; and customer loyalty, purchase intention are positively affected by the customer satisfaction ; and the finally, customer loyalty and purchase intention is also significant with the phase of positive relationship. In addition, the relevant test some of demographic variables, this study found that customers feeling different of satisfaction, different ages, these dimensions in the loyalty and purchase intentions are significantly different. This study verified the same with the literatures, and research areas in Taichung and Hualien City, the results obtained provide marketing strategy for the Vietnamese restaurants in Taiwan.
Books on the topic "Vietnamese restaurants"
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Nguyen, Pauline. Secrets of the Red Lantern: Stories and Vietnamese recipes from the heart. Kansas City, Mo: Andrews McMeel, 2008.
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The best of Vietnamese & Thai cooking: Favorite recipes from Lemon Grass Restaurant and Cafes. Rocklin, CA: Prima Pub., 1996.
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Pham, Mai. The best of Vietnamese & Thai cooking: Favorite recipes from Lemon Grass Restaurant and Cafe. Rocklin, CA: Prima Pub, 1995.
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Letts, Billie. The Honk and Holler Opening Soon. New York: Grand Central Publishing, 2001.
Find full textBook chapters on the topic "Vietnamese restaurants"
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Nguyen, Dang Tuan, and Trung Tran. "A Template-Based Approach for Generating Vietnamese References from Flat MR Dataset in Restaurant Domain." In Future Data and Security Engineering. Big Data, Security and Privacy, Smart City and Industry 4.0 Applications, 230–45. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-33-4370-2_17.
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Nghiêm-Phú, Bình, Thu Hương Kiều, and Thị Thu-Trang Hoàng. "Online Food Ordering in Vietnam." In Handbook of Research on Innovation and Development of E-Commerce and E-Business in ASEAN, 270–88. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4984-1.ch015.
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This study examines Vietnamese customers' feelings and thoughts about the online food order service recently developed in the country. Through interviews of 21 female customers in the capital city of Hanoi, two categories of customer feelings were identified: positive and negative. The reasons for or causes of these feelings were distributed across the five steps of the order and consumption process: pre-order (information and options), order (order, payment, and cancellation processes), delivery (staff attitude and waiting time), use (food quality and quantity), and post-use (complaint and complaint response). Based on these findings, theoretical implications about online food order services in particular and e-commerce in general are discussed. In addition, practical implications for restaurants, food deliverers, and app developers are proposed.
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"AT THE VIETNAMESE RESTAURANT." In Uses Of Adversity, 58. University of Pittsburgh Press, 2014. http://dx.doi.org/10.2307/j.ctvthhddk.53.
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Sasges, Gerard. "Epilogue." In Imperial Intoxication. University of Hawai'i Press, 2017. http://dx.doi.org/10.21313/hawaii/9780824866884.003.0010.
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On the corner of Tran Quang Khai and Trang Tien Streets in Hanoi, just to the north of the Opera House, sits Vietnam’s Museum of the Revolution. Until it closed a few years ago, the bia hoi (fresh beer) restaurant that leased a corner of the museum’s expansive grounds was the main reason people came to the site. Today, only the odd school group or particularly hardy traveler ever ventures inside, where they are treated to an exhaustive and highly didactic account of the struggle to overthrow French colonialism, defeat American imperialism, and build today’s socialist republic. No doubt a few visitors appreciate the irony that only a stone’s throw away, the children of Vietnam’s revolutionaries can enjoy champagne brunch at the renovated Métropole hotel, or shop for Cartier, Louis Vuitton, and Jaeger-LeCoultre at the district’s many upscale shops. Even fewer would understand the symbolism of housing the museum in the former headquarters of one of the colonial regime’s most hated institutions, the Department of Customs and Monopolies....
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"Pauline Nguyen." In Exploring the Economic Opportunities and Impacts of Migrant Entrepreneurship, 50–60. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-4986-8.ch005.
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Fleeing the Vietnam War with her family at only 3 years old, Pauline Nguyen endured a tough and terrifying childhood before her family was accepted to live in Australia in 1978. Through her persistent drive and discipline, Pauline overcame her odds to become the owner of Red Lantern, the most awarded Vietnamese restaurant in the world located in Sydney, Australia. Pauline is renowned today as one of Australia's most successful and talented entrepreneurs. She is also a best-selling and award-winning author, winning the Telstra Award for Medium Businesses and Australian Book Industry Awards – Writer Debut of the Year in 2008 for her book, Secrets of the Red Lantern. Pauline's philosophy of spiritual entrepreneurship has empowered countless professionals to command self-mastery and achieve exponential business growth. This chapter explores Pauline's incredible journey and shares her unique personal, business, and life philosophy driving her to become one of Australia's most inspirational business leaders.