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  • Oct 25, 2014
  • Updated: 3:06pm

Terrence Tsang

PUBLISHED : Monday, 18 January, 2010, 12:00am
UPDATED : Monday, 18 January, 2010, 12:00am
 

Having started his career in New York with one of the world's most prestigious hotel groups, Terrence Tsang is motivated to further his studies because of the 'China aspect'.

'China is a rapidly growing market. There are aspects in the programme which can help enhance our understanding of what China can offer,' says Tsang, who is the director of food and beverage at the Four Seasons Hotel, Hong Kong. 'The resources and the alumni connections in the programme will help to springboard us to the next level. The structure and diversity of the programme, the knowledge of the professors and the fact that the programme is taught in China ... all these bring a lot to the table.'

Tsang began working for Four Seasons in New York in 1997 after graduating from a hospitality and hotel management degree programme in the United States. He moved to Hong Kong to help set up the local operation in 2005. He is in charge of all F&B facilities in the hotel, managing a workforce of up to 400 and over 20 heads of department.

'My work is interesting as it involves a lot of human capital,' Tsang says. 'Because I am involved in a lot of operational work, I aim to expose myself to more theories. I want to integrate both in my work to see what I can achieve.'

Tsang says he decided to upgrade himself through the Kellogg-HKUST programme because it enjoys an amazing reputation. 'I have consulted with some friends who were in the programme and their comments were very positive.'

He appreciates the mixture of courses offered by the programme. 'It is about the way of thinking. It is also about having these professors share their in-depth knowledge. I want to increase my professional knowledge and enhance my skills in certain areas, including business strategies, organisational behaviour and marketing.'

Tsang looks forward to interacting with the high-calibre executives who will study with him over the next 18 months. 'These successful executives bring with them a piece of the pie which will help us deliver our work much better in the future,' he says.

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