WHEN STEPHANIE SO Kam-ying completed her Preferred Graduate workplace programme with the King Parrot restaurant group, she gained valuable on-the-job experience and also left the group with an important legacy.
Ms So, a BA (Hons) catering and management student, came up with the idea of a database inventory to improve efficiency in the restaurant's storeroom operations. She also helped to set it up.
She realised the company was in great need of this facility when she was invited to work with the restaurant manager on the monthly sales accounts and join in on meetings to discuss ways to raise revenue and reduce operating costs.
Ms So is happy she could be of some lasting help to the company. She is also grateful for the placement experience.
'The knowledge I gained was very worthwhile, and the experience has reinforced my desire to make a career in the hospitality industry,' she said.
Ms So's stint with King Parrot included working as a waitress and receptionist at the restaurant chain's Island Seafood and Oyster Bar and assisting the management in staff training and research work.