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. Her research involved compiling a history of Sichuan and German cuisine to help the restaurant group create two new restaurants. 'Working on the frontline before working with management taught me a lot about the company's service culture, such as how to handle demanding customers,' Ms So said. Putting classroom theory into practice and working with people in a fast-paced environment with high service expectations was challenging and ultimately rewarding. 'The Preferred Graduate work experience saved me the hassle of having to apply for a job and gave me lots of benefits that will be very useful as my career develops,' she said. Ms So has studied in Finland as an exchange student and is a volunteer PolyU student ambassador, helping other students to realise their career aspirations.