Catering Industry Goes "Cool" in Kitchen Management

Hot kitchens would become history for the local catering industry with the adoption of the "Cool Kitchen" management practices which not only provide a more pleasant working environment but also enhance the competitiveness of restaurants, said Mr Wilson Fung, Executive Director of the Hong Kong Productivity Council (HKPC).

Addressing the "Cool Kitchen" seminar organized by HKPC and the Hong Kong Environmental Resource and Safety Institute (ERS Institute) today (9 June 2010), Mr Fung said: "Kitchen layout and ventilation design, green equipment and facilities, as well as business management systems are vital elements of a 'Cool Kitchen', which can save energy and resources, enhance work safety and staff morale, ultimately raising the efficiency and competitive edge of the catering industry."

Sponsored by CLP Power Hong Kong Limited, the seminar featured the concept of "Cool Kitchen" and the successful experience of leading catering operations from the private sector and non-profit organization in implementation. A handbook on the best practices in "Cool Kitchen" was also launched at the occasion.
Download handbook (Chinese version only)

Mr Fung said: "Apart from introducing the 'Cool Kitchen' practices to industry, HKPC is also providing a host of services to strengthen its environmental and food safety management. These include consultancy on ISO22000 accreditation on food safety management, adoption of the latest food processing technologies, training on hygiene and food processing management and launch of the Quality Seawater Assurance Scheme."

"To further enhance the competitiveness of restaurant traders in Hong Kong, we will shortly launch an environmental restaurant management scheme with funding support from the Environment and Conservation Fund together with the Hong Kong Federation of Restaurants & Related Trades. A major programme will include a voluntary recognition system to commend good environmental practices of the restaurant traders," he added.

Other officiating guest at the seminar included Mr Chow Lap-man, Director of Marketing and Customer Services of CLP Power Hong Kong Limited, while Mr Wong Wing-chee, TV celebrity chef and chairman of a restaurant group, was the guest host.

For further information on "Cool Kitchen" practices, please contact the Environmental Management Division of HKPC at tel. (852) 2788 6351 or email: emd@hkpc.org; or the ERS Institute at tel. (852) 2581 2582 or email: info@hkers.org. For other media enquiries, please contact Mr Felix Chan at tel. (852) 2788 5036 or email: felixchan@hkpc.org.

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Mr Jonathan Ho
General Manager
Corporate Communications
Tel: (852) 2788 6390
Fax: (852) 2788 5056
Email: jonathanho@hkpc.org
Website: www.hkpc.org

9 June 2010

Mr WONG Wing-chee, TV celebrity chef and chairman of a restaurant group (front row, third from left), Mr Wilson FUNG, Executive Director of HKPC (front row, fourth from left), and Mr CHOW Lap-man, Director of Marketing and Customer Services of CLP Power Hong Kong Limited (front row, third from right), posed for a group photo with the speakers and supporting organizations' representatives of the "Cool Kitchen" Seminar

Mr WONG Wing-chee, TV celebrity chef and chairman of a restaurant group (third from right), joined the speakers of the "Cool Kitchen" seminar to share their insight on the implementation of "Cool Kitchen".