Ms. Yang

Caroline Yang

Partner & Human Resources Consultant

MultiCultural Business Solutions

Caroline Yang, CHRP, CCP has fifteen years of human resources experience working with Nortel and Compaq in China and ATI (now AMD), TD Bank and Manulife in Canada. In her role as a human resources business partner, Ms. Yang has worked with a diverse workforce and supported multicultural teams of highly skilled technical professionals.

Since working with MultiCultural Business Solutions, Ms. Yang has provided services to a broad range of public and private sector organizations, including Scotiabank, Total E&P Canada, GE Canada, City of Kitchener, Citizenship and Immigration Canada, Canada Revenue Agency, University of Ottawa and Ontario Regulator for Access Consortium.

Ms. Yang was interviewed by Radio Canada International to share her experience of integrating skilled immigrants into the Canadian workplace. She has multiple publications on leadership, teamwork, global HR policies and total rewards by HRPA, WorldatWork and CERC. She will present at HRPA’s 2013 Annual Conference.

Ms. Yang graduated from City University of Hong Kong with a Post-Graduate Certificate in Business Administration and a Canadian International Development Agency training program at Simon Fraser University.

Ms. Yang can be contacted at 905-554-1597 or caroline@mcbsol.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.