傳統服務業的現代化挑戰 = Challenges of modernization in service industries

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Organizer

嶺南大學、香港中華總商會

Event Title

中總講堂 = CGCC Business Forum

Document Type

University Assembly

Date

4-3-2014

Time

5:00 p.m. -- 6:30 p.m.

Venue

嶺南大學李運強教學大樓地下MBG07室

Description

嶺南大學與香港中華總商會於4月3日再次合辦「中總講堂」，由稻香集團主席鍾偉平先生暢談如何憑藉其「三新」的概念打破傳統，引入現代化管理的致勝之道。

鍾先生以輕鬆手法與同學細說他逾30年的中式飲食業經驗，分享企業傳承、管理、創新以至持續發展等多方面的精闢見解，並分析傳統服務業在現代化的趨勢下所面臨的機遇和挑戰。

他以稻香集團為例，多年來運用「三新」的概念──度身訂造適用於中式食肆的管理課程以培育新人、推行革新的中央物流管理以確保食品安全及質素、利用創新科技提升自動化營運以便利顧客──引領其飲食集團以至業界邁向嶄新發展。鄭國漢校長指出，鍾先生注重優質、創新及物超所值的精神，正是今日中國所需的企業發展模式。

鍾先生現時亦身兼現代管理（飲食）專業協會會長、法國國際廚皇美食會中國分會榮譽會長，對提升餐飲業從業員的專業水平、業界形象及整體服務水平不遺餘力。

At the CGCC Business Forum jointly organised by the Chinese General Chamber of Commerce (CGCC) and Lingnan University on 3 April, Mr Chung Wai-ping, Chairman of Tao Heung Group, was invited to speak on “Challenges of Modernisation for Traditional Service Industries”.

Mr Chung has over 30 years of experience in the Chinese catering industry. He shared with students his professional insights on business succession, management, innovation, sustainable development as well as the opportunities and challenges faced by traditional service industries in modernisation.

From his management experience at Tao Heung Group, he discussed how his idea of “Three New Things” had broken new ground and enabled modernisation in management for not only the Group but also the catering industry. His “Three New Things” are tailor-made Chinese catering training programmes for nurturing new talent, centralised logistics management system for food safety and quality, and automation technology for enhancing customer experience. Lingnan University President Prof Leonard K Cheng says Mr Chung’s quest for quality, innovation and value for money is exactly the enterprise development model that China needs today.

Mr Chung is now President of the Association of Restaurant Managers and Honorary Chairman of the China chapter of Les Amis d’Escoffier Society. He is a vocal proponent for the advancement of professionalism of Chinese catering practitioners as well as the image and service level of the industry.

Language

Cantonese

Recommended Citation

鍾偉平 (2014，4月3日)。傳統服務業的現代化挑戰 [視頻]。檢自 http://commons.ln.edu.hk/videos/87

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