The Faculty of Hospitality and Tourism Management (FHTM) in collaboration with the China Tourist Hotel Association, the China Leisure Association, the Wuxi Municipal Bureau of Culture, Radio, Film and Tourism, and the Liangxi District People’s Government, successfully organized the “2023 China Tourism City Food Culture Development Forum” from October 26 to 27th, 2023, at the InterContinental Hotel in Wuxi. Professor Ben K. Goh, Dean of FHTM, Vice Dean Professor Timothy Lee, Assistant Dean Dr. Zhang Yang, and several FHTM students attended the forum. The forum included industry collaboration signing ceremonies, thematic discussions, master chef culinary demonstrations, student culinary competitions, and a food market.
Group Photo
The forum invited representatives from the Guangdong-Hong Kong-Macao Greater Bay Area, local culinary heritage bearers and catering representatives from Wuxi, and domestic and international culinary masters and researchers. The forum aimed to promote the deep integration of “Food + Tourism”, and contribute to the high-quality development of the “Culture, Commerce, Sports, and Tourism” industries. During the opening ceremony, FHTM Dean Professor Ben K. Goh delivered the opening speech, expressing gratitude to the distinguished guests and congratulating the successful organization of the forum. Vice Dean Professor Timothy Lee delivered a keynote speech on the development of food and tourism. In addition, lecturer Yves Duron was invited as a representative of Macao to display two significant Macanese dishes, “Portuguese Coconut Chicken” and “Serradura Pudding”. Furthermore, the FHTM student team of the culinary arts program achieved the highest accolade of the competition, the “Grand Gold Award” and the “Best Main Course Award”.
Professor Ben K. Goh, Dean of FHTM Delivered a Speech
FHTM student team was Awarded the “Special Gold Award” and the “Best Main Course Award”
This forum as part of a series of collaborative activities between FHTM and the Liangxi District Government of Wuxi, not only enhanced the exchange between the two regions but also demonstrated the academic and research advantages of FHTM in culinary studies and food and beverage management. Moreover, it actively contributes to the development of food culture in domestic tourism cities and contributes to the circular effect of cultural and tourism economies.
