At Agro-Fisheries Food and Trade Corporation (aT), the government agency of Korea’s Ministry of Agricultural, Food and Rural Affairs, has teamed up with leading Asian hospitality group Dusit International to promote a cultural exchange whereby students from South Korea will have a chance to intern at one of the chain’s international hotels and resorts.
The program, jointly conceived by the Ministry of Agriculture, Food and Rural Affairs; and the Korea Agro-Fisheries Food and Trade Corporation (aT), seeks to contribute to the Korean government’s top priority of creating opportunities for learning and career development of Korean youth. The “Good Jobs, Good People” program consists of 6-month internships in Front Office or Culinary positions that aim to prepare students for international careers in the hospitality field.
“To develop truly global talents, we have decided to launch this program in Thailand, a mecca for cuisine and world leader in tourism,” said Mr Kim Jae Soo, Chief Executive Officer of aT. “We have chosen to partner with Dusit International, whose over 65 years of experience in the hotel business and their expertise in hospitality education is an excellent fit for our program.”
Presided over the partnership agreement signing ceremony by aT’s Executive Vice President for Food Industry & Export Promotion Mr. Yoo Chung Sik, and Dusit International’s Senior Vice President of Human Resources and Quality Assurance Mr Tan Eng Leong, the signing event also included a cooking demonstration by guest chefs from Dusit Thani Bangkok and the Young Agri-Food Fellowship.
“We are delighted to participate in this excellent initiative as it aligns with Dusit’s objective of promoting hospitality education throughout the Asian region,” said Mr Tan Eng Leong. “The students will gain valuable on-the-job training while simultaneously developing cross-cultural communication skills and helping our hotels better serve our Korean guests. In addition, they will also have a chance to participate in some of our hospitality management and culinary programs.”