座談會簡介講者李根興博士會和大家分享他多年的營商智慧，包括:創業心路歷程創業故事商業理論李博士的著作包括《李根興的生意哲學》、《買舖，要買得PRO》等。備註出席此座談會的同學可獲HLTH1010課程中“Activities”單元的“Wellness and Personal Enrichment”1.5小時學習時數。座談會將使用視頻和攝影記錄。Zoom meeting ID 和 passcode會在座談會前1天下午5點電郵通知已報名的同學和同事 。報名請往 https://lbcube.ust.hk/ce/index.php/event/8067/香港科技大學校友如欲參與，請電郵至lbcelia@ust.hk。如有查詢，請聯絡 Ms. Celia Cheung (lbcelia@ust.hk)。 講者簡介李根興博士是盛滙商舖基金管理有限公司創辦人及行政總裁，持有香港理工大學工商管理博士學位，美國南加州大學（University of Southern California）金融理學士學位及會計理碩士學位，在哈佛大學商學院（Harvard Business School）完成修讀為期三年的東主/總裁管理課程。李博士持有美國註冊會計師（CPA）、特許金融財務分析師（CFA）、皇家特許測量師學會（RICS）專業會員及特許生意轉讓經紀（CBI）等專業資格。李博士於29歲（2010年）成為國際企業經紀協會（IBBA）內最年輕及首位亞洲人主席，同年獲得DHL /南華早報所頒發的香港商業奬：青年企業家，並被國際青年商會（香港）評為2011年十大傑出青年之一。他與盛滙集團曾兩次被香港大學選中作個案研究，亦被哈佛商業評論於2010年及2012年佈導。李博士一直專注商舖發展，以創造共同價值為目標，致力達成商舖基金投資者、業主、租客及買家多贏局面。他於2001年創立「盛滙商機」（原稱「香港商機」），曾成交過千宗生意買賣，並於2015年成功將盛滙轉型為全香港第一間商舖基金投資公司，為香港證監會註冊第1類（證券交易）、第4類（就證券提供意見）及第9類（提供資產管理）牌照的持牌機構。商舖基金成立以來，直至2019年底，盛滙成功買賣街舖獲利的香港市佔率達52.5%（按宗數），期間升值幅度也較市場高出4成。

About this iTalkMr. Dixon Ip, the Co-founder and Chief Coffee Officer of sensory ZERO, will share with us his experience and insights on:his startup journey;how he combines art, design and IT for the coffee industry;how he sustains and expands his business; and what are the difficulties and how did overcome these challenges.Registration: Zoom (https://lbcube.ust.hk/ce/index.php/event/8137/)Face-to-Face (https://lbcube.ust.hk/ce/index.php/event/8138/)For HKUST alumni registration, please send email to library@ust.hkNotes:The talk will be recorded and photos will be taken during the talk.Students may attain 1.5 hour credit for the HLTH1010 Healthy Lifestyle Course "Wellness and Personal Enrichment" moduleThe Zoom meeting ID and passcode will be sent to registrants one day before the iTalk via emailEnquiries: Alice Ho (lbalice@ust.hk) About the SpeakerA coffee connoisseur and coffee maestro, Dixon Ip is a HKUST MSc graduate in computer science. Dixon started his first siphon coffee bar, Xen Coffee, in 2008. Since then, Dixon has co-founded an education division, COFFEE Lab Asia; a roastery, Sensory Artisan; and a specialty coffee shop, sensory ZERO (one of the most successful independent coffee shops in Hong Kong that has eight branches to date).Dixon is a certified CQI Q Arabica InstructorⓇ, an Authorized SCA Trainer & Certifier, a World Coffee Events (WCE) Representative & Certified Judge in World Barista Championship (WBC), World Brewers Cup (WBrC), World Latte Art Championship (WLAC), World Coffee in Good Spirits Championship (WCIGS) & World Coffee Roasting Championship (WCRC), Dixon is also a Certified Judge in World Siphonist Championship 2013-2016 and Voluntary Advisor to the Hong Kong Professional Coffee Association (HKPCA).More about Dixon: https://alum.hkust.edu.hk/alumni-kaleidoscope/2378/dixon-ip

About the BookChinese entrepreneurship in a global era / edited by Raymond Sin-Kwok Wong 
(Book Collection HB615 .C627 2008)Entrepreneurship is the practice of starting new businesses (or revitalizing old ones) after identifying new circumstances or opportunities. In the past 20 or 30 years, there has been a growing interest in the study of Chinese entrepreneurship. However, much of this interest rarely goes beyond stereotypical ideas, common in magazines, newspapers, and television news.In this work, Dr. Wong seeks to assemble research that go beyond the stereotyped and "essentialized" ideas of Chinese entrepreneurs and Chinese entrepreneurship, and " explore the possibility of a new breed of Chinese entrepreneurs in the making". About the Editor and AuthorProf. Raymond Wong Sin-Kwok graduated from Hong Kong Baptist University. He then went to the USA for graduate work, where he earned a Ph.D. in Sociology from University of Wisconsin. After spending over 18 years at UC Santa Barbara, in 2008, he joined the Division of Social Sciences at HKUST as its Head. However, he is no stranger to HKUST, having been a Fulbright International Scholar here in 2004-05.More information about Prof. Raymond WongFor enquiry, please contact Victoria Caplan at 2358-6786.