(Sing Tao Daily, 28 August 2002)
Prof. Kaye Chon joined The Hong Kong Polytechnic University's School of
Hotel & Tourism in July 2000 from the Conrad Hilton College of Hotel
and Restaurant Management at the University of Houston. In just two
years, Prof. Chon made the School one of the 16 hotel schools worldwide
accepted into the World Tourism Organization's travel and tourism education
network. The School has also become the world headquarters and secretariat
of the International Academy for the Study of Tourism. Prof. Chon
is determined to build the School of Hotel & Tourism Management at
the Hong Kong Polytechnic University into the Cornell or Lausanne of Asia.
There is a Chinese saying 'Leaves fall to return to the roots'.
When the President of the Hong Kong Polytechnic University invited him
to join the School, it is this notion of 'returning to the rootes' which
moved him from the US to Asia. A Korean immigrant to the US 23 years
ago, Prof. Chon has become an internationally renowned scholar in the hospitality
industry. He and his family have settled very well in the USA.
'I accepted the invitation because I too would like to return to the roots.'
said Prof. Chon.
Realizing the potential of China becoming the world's number one destination
by 2020, Prof. Chon is keen to be part of the growth rather than watching
the growth. Given the gateway location of Hong Kong in relation to
China, the government's emphasis on tourism and the imminent Disneyland,
Hong Kong has all the advantages in developing a powerful hotel and tourism
industry.
Over
16,000 people apply for enrollment at the School of Hotel & Tourism
each year, but only 70 are accepted for the undergraduate study.
The future of hotel and tourism is clear in people's mind.
Prof. Chon however hastens to add that students should be prepared to
bite the bullet. He recalled his first day as a management trainee
with Holiday Inn. Dressed in his best suit, he was expecting the
glamour of hospitality. His dreams came crashing down to earth when
he was ordered to get cracking peeling carrots. He complained to
the GM, and this is the reply he would never get: 'You're doing this (peeling
carrots) because you want to be a manager. One day, I hope you will
be a GM, but you have to understand that, in the kitchen, there are people
doing this every day.' The young Kaye has come a long way since his
first day as a carrot-cutter, but that short and sharp lesson has underpinned
his whole philosophy towards hospitality education. |