In association with Taylor’s University in Malaysia and University of Toulouse – Jean Jaures in France, Compass Scholarship Foundation has sponsored five senior management staff under a Master in International Hospitality Management continuing education programme.
Both universities jointly developed the Masters degree course as Validation des Acquis et de l’Experience, also known as Recognition of Prior Experience Programme, for individuals with vast working experience in tourism, hospitality and food service. Upon the successful completion of the programme, the individuals will have a certified Master qualification recognized by the French Ministry of Higher Education.
Five sponsored executives were selected from Compass Hospitality corporate office and the managed properties for their work commitment as follow:
- Tejinder Sidhu – Vice President, Business Development & Operations, Compass Hospitality
- Enrico Wibawa – Director of eCommerce, Compass Hospitality
- Jason Macleod – Corporate Food & Beverage Manager, Compass Hospitality
- Zaki Baz – General Manager, The Continent Hotel Bangkok
- Noppamassiri Ruanpech – General Manager, Grand Swiss Hotel
Jason Macleod who heads Compass Hospitality’s food and beverage department remarked, “I am excited to be sponsored for the Masters programme. I feel privileged as not many companies would sponsor staff for their continued education at this high level. The course has enabled me to be more strategic in my thinking and responsibilities.”
Ms. Noppamassiri Ruanpech, general manager of Grand Swiss Hotel in Bangkok added, “Compass Hospitality is a unique and special hotel operator that grooms staff to their full potential. The programme helps me to motivate my staff and provide better service to our guests.”
Compass Hospitality’s President & CEO, Harmil Singh said, “We place great emphasis on the competence and proficiency of our key executives. Taylor’s University and University of Toulouse – Jean Jaures provide the opportunities for our key executives to enhance their careers and contribute to a higher level of professionalism in the hospitality industry.”