Mr. Heung

Tony Heung

Director of Network Solutions

Quadriga Worldwide

Director of Network Solutions Tony Heung has worked for Quadriga for over 10 years, formerly as Head of Network Engineering, and currently Director of Network Solutions, responsible for the company's network strategy and to grow the networking business globally.

Mr. Heung has brought to Quadriga extensive knowledge and experience of wireless and wired networking, security and global network infrastructure and with his team has been responsible for the introduction of Cisco and HP Networks as well as IP over Coax solutions, installed globally.

Immediately prior to joining Quadriga, Mr. Heung was based in Auckland, New Zealand and held a position in the technical team of Gen-i, later acquired by New Zealand Telecom.

Mr. Heung received his B.E. (Hons) degree in Engineering Science from the University of Auckland, followed by his M.E. degree in Biomedical Engineering, where he specialised and won a scholarship for computational techniques in multiple sclerosis research. Mr. Heung is also an early adopter of the CISSP (Certified Information Systems Security Professional) and was certified in 2002.

Mr. Heung can be contacted at 44-0-118-916-7181 or tony.heung@quadriga.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.