Little Sweetness

"Little Sweetness" began with a course in our final year, namely "Entrepreneurship and Innovation in Hospitality". The idea of promoting a low-GI diet came across our mind as Karina’s father was (and still is) a diabetic patient, and diabetes is one of the top deadly diseases in Hong Kong due to the Asian culinary culture with high carbs diet. Therefore, we would like to create a platform that provides diabetic-related information, explore low-GI restaurants and at last create a low-GI trend just like the Green Monday trend.

Our cooking skills and related F&B knowledge flourished during the project, which helped us further develop other low-GI recipes. We also gained knowledge about the global healthy food market and other food trends like the keto diet. All these helped me to reshape our project into a more holistic health and wellness program.

Ms NGAI Karina
Ms YEUNG Yuk Fung
Ms LAU Yin Kwan

BSc (Hons) Hotel Management

School of Hotel and Tourism Management

Domain Expertise:

Hotel Management and Hospitality Industry

The students have majored in Hotel Management and gained knowledge in hotel operations, customer service, food and beverage, and other aspects related to the hospitality industry.

Culinary Skills and Nutrition

The students developed culinary skills through professional culinary training provided by the School of Hotel and Tourism Management. They also gained knowledge in nutrition, particularly in the context of creating low-GI food options.

Entrepreneurship and Business Management

The students learned about entrepreneurship and business management through their final-year course "Entrepreneurship and Innovation in Hospitality." They acquired skills in developing business ideas, pitching to investors, and managing a start-up.

Glycemic Index (GI) and Blood Sugar Management

The students focused on promoting the concept of glycemic index (GI) and its impact on blood sugar levels. They researched and educated others about the benefits of low-GI diets for diabetics and health-conscious individuals.

Marketing and Social Media Management

The students were involved in marketing their project, Little Sweetness, through social media platforms like Instagram. They learned about digital marketing, content creation, and graphic design to attract and engage their target audience.

Lifelong Learning Excellence:

Creativity & Innovation

Gained through starting and running the Little Sweetness project, which involved turning an idea into a business model, pitching to investors, and dealing with challenges.

Networking and Collaboration

Developed through connecting with industry professionals, nutritionists, chefs, and other stakeholders to gather support and insights for the project.

Communication and Presentation Skills

Enhanced presentation and pitching skills through numerous pitchings to different audiences, enabling effective communication of ideas and persuasiveness.

Adaptability and Flexibility

Demonstrated by overcoming challenges related to promoting the concept of glycemic index and adapting the project's approach based on feedback and market demands.
Developed the ability to bounce back from setbacks and embrace risk, evident in the team's persistence despite financial challenges.

Reflection and Self-awareness

Encouraged by trying various activities, courses, and internships, leading to a deeper understanding of interests, strengths, and career aspirations.

Continuous Improvement and Learning from Mistakes

Demonstrated by seeking advice and support from professors, professionals, and industry practitioners, continuously refining the project and exploring new opportunities.

Inspiring Quotes:

Global Outlook & Ethical Leader
" Diabetes is one of the top deadly diseases in Hong Kong due to the Asian culinary culture with a high carbs diet, therefore, we would like to create a platform which provides diabetic-related information. We would like to create a platform which provides diabetic-related information, explore low-GI restaurants and at last create a low-GI trend just like the Green Monday trend."
Ms YEUNG Yuk Fung Nicky

" We believe that a good quality and affordable diabetes-friendly diet is not only something people want but actually something people need."
Ms NGAI Karina

" We really want to contribute to society in bringing up more food providers to offer Low-GI food options. This is not only important for the diabetics but also everyone who is health-conscious.;
Ms LAU Yin Kwan Kayley

Entrepreneurship
"We started executing our plan in 2018 and made good use of the POC fund to build our website, maintain our social media platform, develop recipes, make different low-GI food and showcase in different exhibitions. A tasting menu event was held and joined by F&B professionals and nutrition/food science professors from the ABCT department; they were served with a 3-course low-GI lunch that was made by us."
Ms NGAI Karina

"There are millions of business ideas in the world, but the point is how your business idea can outperform others in the same area , and turn that business idea into a business model that makes money. Pitching the ideas to possible investors are another skills that three of us have learnt a lot. Time is valuable that people will only pay a minute or two to listen to you, that is why we have to build a perfect story that can attract others fast. As a start-up with a tight budget, we had to do it on our own to save more money for other uses."
Ms LAU Yin Kwan Kayley

Professional Competences
"Strategic marketing skills need to get into the game to help the business growth which is really a difficult topic. As three of us have no materials for marketing , particularly bad in designing."
Ms LAU Yin Kwan Kayley

Effective Communication
"SUnlike vegetarian diets, the concept is uncommon in most people’s knowledge, the diet trend is rarely adopted. People tend to not care if we mention technical terms like GI and glucose level, so they would not listen to our further elaboration. We discovered that people would be interested if we talk about the short-term possible positive effects of eating low-GI food, such as decreased drowsiness after meals and weight loss."
Ms LAU Yin Kwan Kayley

"After pitching the idea for many times to a wide spectrum of audiences, the presentation skill that I find most useful is to attract people’s attention in the beginning by telling stories and asking them to think for a while.."
Ms NGAI Karina

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