Mr. Tang

Oliver Tang

Analyst

Horwath HTL

Oliver Tang is a recent graduate of Cornell University’s School of Hotel Administration with a Bachelor’s degree in Hotel Administration and a minor in Real Estate. He joined Horwath HTL as an intern in January 2015 and returned as an analyst in July 2016. Mr. Tang has various work experience in the hospitality industry, including operations, market analysis, asset management and feasibility studies. A native of China, Mr. Tang is fluent in Mandarin Chinese and English.

He first started his career as a front desk agent at Brahmaputra Grand Hotel in Lhasa, Tibet. He then became the assistant front office manager, overseeing the operation of the department.

During his time at Cornell, Mr. Tang gained extensive internship experiences, including the Sales and Marketing Department at Yufu Hot Spring Resort in Chengdu, the Sales Department at Walt Disney World Swan and Dolphin Resort in Orlando, and the Finance and Accounting Department at St. Regis in San Francisco. He also interned with the hotel advisory and overseas investment teams at Jones Lang LaSalle in Beijing, where he helped with a number of development feasibility studies and an overseas hotel acquisition.

Mr. Tang holds CHIA and REFM level 3 certifications. At school, he worked as a teaching assistant for Hotel Development & Planning and Marketing Principles. In addition, Oliver is the co-founder of AH&LA Cornell Student Chapter and served as the chief editor of Global China Focus, a student-run publication.

Please visit http://www.horwathhtl.us for more information.

Mr. Tang can be contacted at 607-379-9873 or otang@horwathHTL.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.