The Discipline of Hotel, Service and Tourism Studies (HoSTS) of IVE is proud to present its newsletter with an up-to-date overview of the Discipline’s activities, both within the campuses of IVE (Chai Wan) and IVE (Haking Wong), as well as those of our industrial partners in the hotel, tourism, sports and recreation industries, locally and internationally. Thanks to the industries’ staunch support, we have been able to enrich the learning experience of our students, who learn not only in the classroom but also in the “real world” through industrial placement, which prepare them well for future employment and further studies. We hope this newsletter serves as an effective communication channel and helps foster even a closer working relationship among HoSTS, the industry, and our school partners.
I am an outgoing person who likes meeting new people and discovering wonderful things in life. I believe my life has been enriched by the people whom I met and the various experiences that I have accumulated. IVE HoSTS provided me with plenty of opportunities to explore such a wonderful life journey. I was given a golden chance to become a Cultural Representative at the Walt Disney World in the U.S. for one year. My potential was further unleashed during the HoSTS internship at the Hong Kong Convention and Exhibition Centre where I have also began my career in MICE industry.
On behalf of the AsiaWorld-Expo, I am now the member of the Lantau Development Alliance. I hope to contribute my effort to promote the sustainable development of Lantau Island and in turn foster the growth of tourism development in Hong Kong.
I started to develop a strong interest in food and wine during my study at HoSTS. IVE provided me lots of invaluable industry experience such as internship at the Hong Kong Jockey Club and later at the Shangri-La Hotel. These practical experiences enabled me to further develop my interest in wine.
After graduation, my lecturer advised me that I should broaden my knowledge in wine and encouraged me to follow my dreams. Seven years after my graduation, I am now a Sommelier in a fine dining restaurant, doing things that I enjoy the most and are also good at.