Paul Dickson is beverage manager (racecourses) at the Hong Kong Jockey Club, and he is taking the leading for success programme at Hong Kong University of Science and Technology. He tells Michael Taylor his thoughts on the programme.
Dickson has worked in the industry for 21 years in various countries, including his home country of England, the United States, Ireland and Australia. He has been in Hong Kong for 16 years.
Having worked in small and large organisations, such as Marriott Hotels and Sheraton Hotels, private restaurant groups such as the Aqua Restaurant Group and Epicurean Group, and the HKJC for more than five years at the Happy Valley Clubhouse, he decided to take a break from Hong Kong in 2000 to launch a restaurant business with two outlets in Melbourne, Australia. Missing the hustle and bustle of Hong Kong, he returned to Hong Kong in 2003.
Dickson has a bachelor of science degree in hospitality administration from New Hampshire College in the United States. He has taken additional courses in catering related topics.
Why did you enrol in this programme?
I wanted to refresh my academic skills and support my career development with a few key topics that would trigger my creativity and help to sharpen my management approach to my job.