首頁 / 雜誌 / 產業與管理論壇 / 201812 (20:4期) / 食安風暴遇真心:傳統老店裕珍馨的危機處理
中文篇名

食安風暴遇真心:傳統老店裕珍馨的危機處理 免費試閱

英文篇名

Inferior Lard Food Crisis to Meet the Sincere: Case of a Famous Traditional Shop of Yu Jan Shen Incident

作者

雷漢聲張粟嫥李慶芳

中文摘要

2014年9月,強冠公司以33%劣質油混合67%豬油,出廠成為「全統香豬油」,引發國內嚴重的食安問題,國內多家知名下游廠商皆因使用強冠公司的黑心油品而幾乎身敗名裂,其中,經營已超過半世紀的優良糕餅老店裕珍馨,平時雖然對原料的來源與品質管理嚴謹,但為何還是受到波及?因劣質油引發的油蔥酥食安事件中,要如何面對媒體的緊迫盯人?對消費大眾高漲不滿的情緒又要如何安撫?這些對經營50 年的裕珍馨都是史無前例的災難。陳裕賢董事長要如何帶領經營團隊解決問題與扭轉劣勢,以及在面臨決策時經營者的一念之差,也有可能成為家業存亡的關鍵,種種危機歷程都考驗著裕珍馨家族企業如何化危機為轉機。

英文摘要

In September 2014, Qian Guan Co., Ltd. modulated 67% lard with 33% inferior oil and launched it with the name, “Quan-Tong lard”. It has caused the worst food oil scandal in Taiwan and hundreds of downstream industry have been implicated and lost their business goodwill.
This article resolved how the chairman, Chen Yu Shian, led the management team to pass the inferior and solved operating difficulties. The response to managing crisis might become a key factor in business survival. The incident that Yu Jan Shin applied the fried shallot polluted by the black-hearted lard in their products has unprecedentedly trialled this over-50-year-old company not only on the crisis management on facing media but also how to appease customer’s dissatisfaction.
Yu Jan Shin as one of the bakery manufacturers affected in the incident is a famous and beloved traditional half century-old shop. If they have strict management and inspection on the source of all raw materials as they claimed, why had this traditional company been involved in the scandal? These climacteric processes have examed this family business in their reaction to the turning point.

關鍵詞

危機處理食安風暴食品安全管理家族企業裕珍馨crisis managementfood scandalfood safety managementfamily businessYu Jan Shin

刊名

產業與管理論壇

期數

201812 (20:4期)

起訖頁

072-091

出版單位

工業技術研究院產業科技國際策略發展所

DOI

10.3966/199582342018122004004  複製DOI   DOI查詢

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