Love of food combined with dedication to service has been the key to success for Victor Chan, general manager of Triple O's. I'm originally from Hong Kong, but I knew I didn't want to go to university here because I didn't want to study 'pure' science. I wanted to study something that would have immediate practical applications, so I went to Canada and studied food science at the University of Alberta, where I earned my bachelor of science degree. In those days, more than 30 years ago, very few people in Hong Kong had even heard of the term 'food science'. It's the technical side of the industry. It doesn't have anything to do with cooking. When I completed my studies, I returned to Hong Kong and started to apply what I had learned right away. I had a variety of jobs with several companies in the food industry, including Dairy Farm and Amoy Canning. My duties ranged from carrying out the quality control programme and implementing and improving production methods, to setting up plants for production and relocating production facilities to a bigger site. After working in Hong Kong for nearly 12 years, my family and I emigrated to Canada in 1988 and I joined White Spot, a leading fast-food chain, as a quality control manager. I have been with the company for more than 10 years, and part of my job requires me to travel extensively, both in Canada and the United States. When the company decided to take the Triple O's brand to Hong Kong in 2003, they sent me back to help with that undertaking. After frequent travel back and forth between Canada and Hong Kong, I'm finally settled in Hong Kong, working as the general manager of Triple O's. A typical day for me starts at around 8.30am when I get to the office and start looking over the reports that have come in over night from our branch managers. We have five branches in Hong Kong. I need to check to see if there is any concern customers have raised about our service and products, and follow up with shop managers to see how the issue has been resolved. I work closely with suppliers on all matters, including pricing, delivery and food quality consistency. Because we pride ourselves on a quality product, consistency is very important, so I am always looking to improve and maintain the quality of our products, ensuring that they are served with the same quality across the board at all locations. I make weekly site visits to our suppliers as well as to each of our outlets. Because of my background and experience in the food industry, both locally and abroad, I also play the role of an adviser to my staff and colleagues, which is something I enjoy doing. My work entails a lot of problem solving, so it is important to see people face-to-face in order to facilitate communication and understand where the problem lies and offer solutions quickly. I usually leave the office around 7pm. I think for anyone wanting to work in the food industry, even the fast-food industry, they must be dedicated to service. If someone wants to rise through the ranks of a fast-food company, they must look at their job as a career, even if their role requires them to serve over the counter. We like to promote from within. All of the managers at our five outlets were promoted from within. This helps create a sense of belonging, which is important in fostering the sense of dedication that is necessary to succeed.