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 August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.