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Ray Chung : The unavoidable surveillance keeping quality of Openrice

出自香港新聞網 - 樹仁新傳系學生實習習作

跳轉到: 導航, 搜尋

(I guess you get the meaning of catering services wrong. Catering service means "到會", the service provider brings the kitchen and the food to you and your guests instead of the other way around. OpenRice.com is a website for restaurants guide with food reviews written by bloggers. Surveillance is not the right word, it should be "filtering" or "screening" instead. surveillance is usually done in secret, like lurking in the dark or using electronic bugs.)

Ray Chung : the unavoidable surveillance keeping quality of Openrice


As a restaurant searching engine and online discussing forum of catering services, Openrice earned enormous attention and praise in these years. To maintain the quality and manage the reputation of restaurants, it is unavoidable to survey the comments regularly, said by Ray Chung, the founder of Openrice.

To process the thousands discussion about food or beverage, the usual monitoring tool is by some computer technical method, such as check out the Internet Position address, Chung said and ‘the browser code of internet information from the comment uploader can also be useful, such as the login logout stamp of the browser user,’ and even the location of the account holder to prevent spam or continuously commenting by the hired writer or PR.

Besides of the mechanic way to filter unreal comment, Openrice also distill the opinion by manual. Because of the status of registered member upward and their comments are important, they need to observe the comment by editor and refuse the professional ‘hired gun’ of PR company to insert hidden advertisement in the website.

Chung claims that website will be bear up the burden of comment publication, because the comments are reviewed by staffs, so they have to take the risk of be sued of defamation. ‘To reduce the occurring probability of law affairs, and also the preference of audiences, Openrice will try to not post the disgusting and non-proved image of restaurants’, he reminded.

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