12

Cebu Pacific Catering Services

Cebu was the host of the 12th ASEAN (Association of Southeast Asian Nations) Summit in January 2007. This was an important

event for us as we benefited from catering nine VVIP flights from Garuda Indonesia (GA), JASDF/Japan Airlines (JL), Korean

Air (KE), Air China (CA), Air India (AI), RTAF/Thai Airways (TG), Royal Brunei Airlines (BI), the Royal Australian Air Force and

the Singapore Air Force.

Our existing business volume has continued to grow with Cebu Pacific Air (5J) increasing its weekly flights to Incheon from

four to eight. Cathay Pacific Airways (CX) also added two extra sector flights weekly for the period 25th March until the

end of May. Additionally, Silk Air (MI) has added two more weekly flights starting from the end of May.

In order to cope with this increased demand, the kitchen acquired a new blast chiller. and also received recognition for its

continuous improvement efforts in hygiene standards when the DOH (Department of Health), Bureau of Quarantine Cebu,

gave us a very satisfactory rating of 94%, compared to the passing rate of 81%, in the recent GMP-HACCP (Good Manufacturing

Practice-Hazard Analysis and Critical Control Point) in January 2007.

With ongoing team efforts at CPCS-Cebu, we look forward to continue to deliver the highest quality meals and services to

our valued customer airlines.

With the increasing demand from Muslim airlines for halal meals, our Halal Kitchen was inaugurated on 26th March 2007 to

cater for Qatar Airways (QR), Garuda Indonesia (GA) and Royal Brunei Airlines (BI), to provide authentic halal meals for our

customers.

Apart from new customers, our existing customers are expanding their wings in Ho Chi Minh City also. Asiana Airlines (OZ)

just added a new three flights a week service from Pusan to Ho Chi Minh City and Singapore Airlines (SQ) also added four new

flights to its current schedule. SQ is now flying a total of 17 flights from Ho Chi Minh City to Singapore each week.

Last but not least, with our consistent pursuit of product and service excellence, the Vietnam Air Caterers team members were

extremely excited to be awarded, on 3rd May 2007, the “Cathay Pacific Best Caterer Diamond Award” for 2006. This award was

recognition for the hundreds of employees who work with total dedication. We believe that what has been achieved is historic,

but there are many more miles to go. Therefore, we will continue to go for the best and will not compromise on quality. The

award presentation will be held in Ho Chi Minh City, Vietnam in June 2007.

Vietnam Air Caterers2007 has so far been very successful for Vietnam Air Caterers with

increased demand resulting from Vietnam's World Trade

Organization (WTO) membership, officially sealed on 11th January

2007 and a new daily meal production record on 15th February

2007 of 19,165 meals, a 12.2% growth compared to last year.

Bangkok Airways (PG) started catering uplift for its three weekly

flights from Bangkok to Ho Chi Minh City on 11th March 2007 and

Qatar Airways, a new account, started flying four times weekly

from Doha to Saigon on 26th March 2007.

Ongoing staff motivation is an essential element of our corporate culture.

We aim to create, through the concerted effort of our staff, an atmosphere

of care and attention to cultivate a sense of involvement and staff loyalty.

On our tenth year anniversary, we celebrated our Christmas party as a way

of showing our appreciation to all our staff. The success of 2006 was indeed

the fruitful result of their dedicated and hardworking efforts.Cold kitchen during the 12th asean summit

Do Kieu Lan (middle), Production Manager and his Halal Team

for

THOUGHTFOODIssue 20 • Jun 2007

A newsletter for partners andfriends of CPCS whom we cherish...

In This Edition

CPCS 2007 Mid Year Review 3

New Customer – Turkish Airlines 3

Fresh “Air”port – 2006/2007 Airport 4

Environmental Best Practice Awards

Work Safe – The Ramp Safety Target 4

Achievement Award 2006

Caring Never Ceases – 5

The Caring Company Award 2006/2007

Teamwork and Innovation 6

at the Gingerbread Masterpiece Exhibition

CPCS Salutes Its Long Service Heroes 6

New Year Celebration 7

at the CPCS Peach Blossom Garden

Cook Trainee Graduation 2006 8

New Inspirations and Motivations 9

in Production

China Pacific Catering Services 11

CLS Catering Services Vancouver 11

CLS Catering Services Toronto 11

Cebu Pacific Catering Services 12

Vietnam Air Caterers 12

CATHAY PACIFIC CATERING SERVICES11 Catering Road East, Hong Kong International Airport, Lantau, Hong KongTelephone : (852) 2116 2288 Fax : (852) 2765 7355 Sita : HKGHMCX

We welcome your comments on our newsletter. Please contact Ms Pat Cheung at�Telephone : (852) 2116 2012 Fax : (852) 2765 7355 E-mail : pat.cheung@cpcs.com.hk

CLS Catering Services Toronto once again has good news to report on our Customer Recognition achievements. Further to receiving

the “Cathay Pacific Best Caterer Diamond Award” for 2005 last year, we are proud to announce that in May 2007 we won the

“Cathay Pacific Best Caterer Gold Award” for 2006.

These awards from Cathay Pacific are recognition for service and product excellence in our operations. We at CLS Catering Services

Toronto are very honoured to receive them and the credit must go to all our staff, whose hard work has contributed to the high

performance standard that merited these awards.

Winning the Best Caterer Award from Cathay Pacific Airways again this year does not mean that we will be complacent with our

achievement. We will remain committed to delivering a high level of product quality and customer service to all our airline

customers, thereby strengthening CLS Catering Services Toronto’s position as one of the premier caterers in North America.

11

China Pacific Catering Services

2006 was a very positive year for CLS Vancouver

and going forward into 2007, we have continued

to focus on acquiring new customers whilst

ensuring that our existing accounts are supported

with ongoing quality and service excellence.

With the upcoming 2010 Winter Olympics being

held in Vancouver, we are already having to

prepare for the anticipated new business

opportunities that this event will offer despite the

fact that one of the big challenges to overcome

will be the increasingly critical labour market in

the Vancouver area.

Our new Executive Chef, Jean Pierre Guerin, has

been with us for the past four months and has

been avidly working on process changes,

productivity improvements and the costing

structures that will be needed to meet both the

immediate and future growth expectations. We

are pleased to have his expertise and extensive

knowledge of the airline catering business to

ensure we keep up our standards of excellence to

achieve complete satisfaction for our customers.

China Pacific Catering Services successfully completed the renovation of

its 25,000 m2 facility at the end of March 2007 following a 5 months upgrade

project.

‘To provide the best catering facility possible, as well as to provide our staff

the opportunity to grow both professionally and personally, it is worth

investing around TWD600, 000 for a better environment that leads to

continued improvement in productivity and products to our valued customers

in the face of the competitive business environment,’ stated Mr Cheng

Kang Chou, General Manager of China Pacific Catering Services.

CLS Catering ServicesVancouver

Renovation and upgrade projects included repainting and replacing the

loading and unloading areas with new energy saving epoxy floor tiles that

will improve the hygiene and food safety processes whilst also computerising

flight movements and job assignments which will now be displayed

automatically on a four-piece 42” LCD monitor, increasing efficiency and

effectiveness.

‘We can greet our customers with a brand-new image,’ said Mr Chou. ‘Our

staff are grateful for the accelerated programme in the upgrading of our

catering facilities,’ continued Mr Chou.

‘We promise to provide customer services above and beyond what is

expected. This upgrade after a decade means we are trying to the best

of our ability to make every product and service we cater special and

memorable,’ concluded Mr Chou.CLS Catering ServicesToronto

1 2

Executive Chef, Jean Pierre Guerin

2 New face of loading bays1 New four-piece 42" LCD monitor displaying

all flight information

10

Saeje Henshall - Sous Chef

Joining us from Alliance Food Services in Australia, CPCS welcomes Saeje Henshall

as Sous Chef responsible for internal auditing of HACCP (Hazard Analysis and Critical

Control Point), process analysing, project management and staff development.

A native Australian, Saeje has worked for All Seasons Premier Grand Hotels, Alliance

Catering, Sodexho, Eurest and Crown Casino in Australia. His passion for food and

service reflects in the fact that he further enhanced his culinary training at the William

Angliss Hospitality College in Melbourne, Australia.

‘There is always something different and challenging that needs improving, developing

or fine-tuning and I look forward to learning and growing with CPCS,’ said Chef

Saeje.

Saeje’s creative talents are not restricted just to catering however as he also holds

a degree in painting and printmaking. His creative presence and extensive experience

will undoubtedly add inspiration to our culinary team.

Samuel Lee – Production Operations Manager

Samuel Lee joined CPCS in November 2006 as Production Operations Manager

with the key remit to improve productivity and efficiency in the CPCS daily

operations of our production department, which produces an average of 60,000

meals daily.

Samuel brings with him an extensive knowledge and a sound academic

background in industrial engineering, lean manufacturing and process

management.

As Production Operations Manager, Samuel will share his vast experience and management

practices to manage, improve and transform production processes, product development,

and inventory management through the implementation of industrial engineering

techniques such as line balancing, process mapping and demand forecasting thus

ensuring an efficient flow of materials and optimal productivity.

Samuel’s goal is to ensure any value-adding creative processes are aligned with the CPCS

mission for optimal performance and will also be responsible for developing long term

plans for the continuous improvement and effective management in the areas of

facilities, equipment, supply, organisation, manpower, process, occupational safety and

industrial hygiene and we are pleased to welcome Samuel into the CPCS family.

Saeje Henshall - an Australian-born chef looks

forward to learning and growing with CPCS

Samuel Lee - carries an important mission to

ensure CPCS reaches optimal performance

3

CPCS 2007 Mid Year Review

Turkish Airlines (TK) was established on 20th May 1933 as the

national carrier of Turkey and has grown to become an

international carrier with a fleet of over 100 aircraft serving

different destinations around the world, including major cities

in America, Europe, the Middle East, North Africa and the Far

East region.

Currently, Turkish Airlines will operate two passenger flights a

week (every Thursday and Sunday), flying between Hong Kong

and Istanbul. CPCS was selected to provide inflight catering

services for these flights commencing from 1st March 2007. On

the day of the inaugural flight, CPCS representative Mr So Gap

Tim, the Operations Manager, presented CPCS homemade cakes

to the crew to celebrate the establishment of our business

partnership.

New Customer – Turkish Airlines

Brian Chow (second from right), Station Manager of TK, and cabin

crew extend warm welcome to So Gap Tim (middle), Operations

Manager of CPCS on the day of the inaugural flight

This year is an important year with two major celebrations in mind, firstly 2007 marks

the 40th anniversary for CPCS, setting another milestone in our airline catering business

and secondly 2007 is the year of the 10th anniversary of the return of Hong Kong to

Chinese sovereignty.

Looking back at CPCS development over the last 40 years shows that we have indeed

come a long way. It all started with production rates of 500 meals a day at the old Kai

Tak airport in the 1960s to grow today to an impressive 60,000 meals a day serving 37

airlines from our current facility at Chek Lap Kok.

During these years CPCS has changed from manual operations to a very high level of

automation, and from operating out of a few building blocks to operating out of one of the largest flight kitchens in the world.

Despite these changes our labour force has remained loyal and long serving with many employed by the company for 10 years or

more.

The beginning of 2007 indicates a continuance of our ongoing successful growth with results for the first quarter exceeding the

same period last year with the number of meals uplifted increasing by 5.2% and the number of flights handled by 3.1%. I would

like to take this opportunity to express my sincere thanks to our staff and business partners for their great efforts and contributions

to our continuing success.

We anticipate this success to continue based on the views of James Forder, a tutor of Oxford University who in his recently

commissioned study for John Swire and Sons “Hong Kong 2007, Ten years on” has indicated that Hong Kong is now a more attractive

business opportunity than it was when under British administration.

The reason is that the old business conditions have largely been retained but the Hong Kong economy is now better integrated

with mainland China and will benefit from the opportunities transpiring from the rapid development of mainland China.

Consequently we look forward with confidence to the ongoing economic growth of the aviation market and the subsequent need

for catering support services during the next ten years.

Alex Chau, CEO

4

xxxxxxx xxxx xxxx xxxx xxxxx

xxxxx xxxxxxx xxxxxx x xxxxxx

CPCS had already started to replace its hi-loaders and ramp cars with more environmentally

friendly vehicles and further supplemented its environmental commitment with the introduction

of comprehensive maintenance programmes, policies such as turning off the engine while

idling and using unleaded fuel to minimise direct air pollutant discharges.

In addition to making our production building a healthy workplace for everyone, CPCS has

carried out several Indoor Air Quality Control measures, such as conducting air quality analyses

and cleaning all the air ducts and filters of the air-conditioning system in 2006.

In February 2007, representatives from the Airport Authority, Environmental Protection

Department, Hong Kong University of Science and Technology and the Business Environment

Council conducted assessments on three aspects of our operations, namely:

• Commitment and Planning

• Implementation and Results

• Continual Improvement

CPCS is proud to have received two awards as a result of the assessment exercise:

• Second Runner Up in the Non-Passenger Terminal Building Based Franchisees and Government Departments

• Second Runner Up in the Vehicle Fleet category.

These awards are a recognition not only to CPCS but also to the commitment and dedication of all CPCS staff in helping to

create a stronger awareness on the importance of protecting the environment.

Fresh “Air”port – 2006/2007 AirportEnvironmental Best Practice Awards

As long ago as 2002 the Airport Authority launched a Ramp Safety and Health

Campaign with the aim of enhancing the awareness of ramp safety in the airport

community and activities such as slogan competitions, safety talks and workshops

were organised, in addition to the Target Achievement Award .

In addition to environmental protection, CPCS is also committed to improving

workplace safety and in recognition of our successful attainment in the

achievement of meeting ramp safety targets aimed at minimising traffic accidents

within the ramp area, during the period April to September 2006, CPCS was

presented with a Ramp Safety Target Achievement Award at the award

presentation ceremony held on 30th November 2006 at the Regal Airport Hotel.

Work Safe – The Ramp SafetyTarget Achievement Award 2006

CPCS is strongly committed to minimising environmental impacts and conserving the environment.

In 1996, CPCS was the first caterer in the world to successfully acquire ISO14001: Environmental

Management System and continues to be an active participant in many environmental protection

campaigns organised and promoted within the airport community.

With the objectives of encouraging good environmental management and promoting environmental

best practice, the Airport Authority launched the ‘2006/2007 Airport Environmental Best Practice

Competition‘. The theme for this competition was ‘Air Quality Management‘ and along with all

Airport Authority franchisees, tenants of the Passenger Terminal Building, Service Contractors and

Airport Government departments, CPCS was delighted to participate.Second running up in Vehicle Fleet

Category

Daniel Cheung (left), General Manager of CPCS, receives the

Ramp Safety Target Achievement Award from the Airport

Authority Hong Kong representative

Second Runner Up in the Non-Passenger

Terminal Building Based Franchisees and

Government Departments

9

xxxxxxx xxxx xxxx xxxx xxxxx

xxxxx xxxxxxx xxxxxx x xxxxxx

New Inspirations and Motivationsin Production

Kenneth Pun - Sous Chef

Kenneth Pun was born in Hong Kong, a place that is world renowned in its passion for

food. Kenneth began his career at an early age serving his apprenticeship at the Hong

Kong Hotel. During the next 25 years he worked in some of the best hotels in Hong

Kong, developing his culinary skills and specialising in Western cuisine.

Seeking a broader challenge outside of hotels, he joined CPCS as Sous Chef for Western

Cuisine in late 2005.

‘Airline catering emphasises hygiene, quality and on-time performance through effective

management and operation systems. My challenge ahead is to work, along with the

Production Team, to ensure that unparalleled food quality is delivered so as to achieve

complete satisfaction for our customers.’

Daryl Desmond Mc Alea - Sous Chef

Daryl Mc Alea is an Irish-born avid connoisseur of good food. ‘The kitchen was the heart

of our family,’ said Daryl. It was during his childhood years that Daryl first became

interested by his family’s great passion for cookery, and which ultimately convinced him

that his destiny in the future would be as a chef. Trained at the Hospitalities Industries

Training Bureau in South Africa, Daryl obtained a Diploma in both Professional Cookery

and Hospitality Management.

Before joining CPCS as our Sous Chef for the Cold Production and Culinary Consultant

for Western Cuisine, Daryl accumulated a wide range of experience from around the

world. He was Chef Patron of Sodexho Catering and Food and Beverage Manager of

Gham Gourmet in South Africa. He has also worked in some of the best renowned

hospitality groups in the world, such as the Karos Hotels Group and Hilton Hotels in both

the UK and the USA.

Daryl is responsible for the day-to-day kitchen operations for the Cold Production

Department, Cold First Class Dishing, Fruit and Cheese and the Vegetable Room. One of

his goals is to gain a better insight into the air catering industry so that he can successfully

deploy new features that can help improve the overall quality of the workforce.

Customers demand consistent quality and product variety and while production efficiency

must be maintained, Daryl also brings to CPCS successful client based solutions through

strategic menu planning.

Kenneth describes himself as a person who constantly strives for culinary excellence. He believes that employing the right cooking

methods allows the food to retain its natural goodness and best quality. Preparing food can also be the ultimate form of self-

expression. Kenneth brought with him to CPCS a wealth of knowledge about Western cuisine, of which innovative food presentation

is what he is most passionate about.

Kenneth Pun - a chef strives for culinary excellence

especially in Western cuisine

Daryl Desmond Mc Alea - an Irish-born avid

connoisseur of good food

8

Cook Trainee Graduation 2006 - Inflight Chefs

“We have learned lots of different kinds of knowledge that we could not find

in any training institutes … we are grateful that we have been trained to be

successful chefs as a result of this kind of integrated training …,’ shared Leo

Shing, the winner of the ‘Outstanding Performance Award’ at the 2006

graduation ceremony.

“CPCS chef apprenticeships have been very successful in meeting a real need

for workplace-based industry training, and I am very pleased that these young

chefs embrace the opportunities offered to them under the programme. By

offering apprenticeships and by providing excellent training to these young

chefs, the entire industry benefits,” commented Bobby Shum, Production

Training and Development Manager.

Apprentices will also take part in field trips to different food factories, challenge themselves in various open culinary competitions

such as HOFEX and MLA, participate in team building events, for example Christmas Luncheons, attend cuisine forums such as

the Manchu-Han Feast and learn culinary trends through class training at the Town Gas Cooking Training Centre.

CPCS has already trained 18 chefs through its Chef Apprenticeship training programme, 11 apprentices having successfully

graduated in November 2006, with a further 17 apprentices either in their first or final year of training.

1 Group picture of all chef apprentice graduates of 2006

2 Part of cook trainee's training programme is practical training working

in our inflight kitchen

Alex Chau (second from left) presents the “Outstanding

Performance Award” to Leo Shing (second from right)

1

2

These two comments amplify the need for and the success

of the CPCS chef apprenticeship scheme. Indeed, we have

been investing a large amount of time and manpower

to educate and train young people to become skilful

members of the workforce, capable of delivering the

quality services and products expected by our customers.

This two-year programme provides an excellent

opportunity for trainee chefs to gain exposure and realise

their potential to be the leading inflight chefs of tomorrow.

With the aim of developing apprentices’s culinary skills

and reinforcing their career in the catering industry, our

training programme is mapped in line with the trainees’

career aspirations, competence and prevailing business

needs.

During their two years of training an apprentice will

undergo practical training in our inflight kitchen, as well

as attending various training programmes provided by

the Hong Kong Food Council and the Hong Kong City

University on hygiene and safety management. Moreover,

we have adopted a comprehensive range of teaching and

learning methods in individual courses to enrich our

programme.

5

The packed “Gift Collection Box” fills with love and care

Caring Never Ceases –The Caring Company Award

2006/2007

CPCS has always been committed to its corporate social responsibilities and

we continue to actively support and participate in a wide range of community

programmes and charitable activities all over Hong Kong.

During 2006, under the sponsorship of the company and with the contribution

of our staff, CPCS took part in numerous charity activities. These included

blood donation drives; fundraising events such as Marco’s World Trips for

the Sunnyside Club, World Vision Day for ORBIS, Dress Special Day for the

Hong Kong Community Chest, the CAD/CX 60th Anniversary Charity Run

and Walk, the Ritz Carlton Charity Gingerbread Masterpiece Exhibition and

the Green Power Walk; relief for the poor programmes like the ‘People’s

Food Bank’ donations, the Mid-Autumn moon cake donation, a UNICEF

field trip to the Philippines, The Elderly Day where we served the senior

citizens living in Tung Chung with tailor made healthy meals, and The

International Chefs Day organised by the Hong Chi Association, serving a

buffet lunch to over 700 mentally handicapped children. As a result, staffs

were encouraged to undertake community activities while, at the same

time, having their efforts to serve the community directed through the

proper channels.

In recognition of this dedication to the community, the Hong Kong Council

of Social Service has once again named CPCS a ‘Caring Company’, which is

the fifth consecutive year that CPCS has received this award!

It will remain a CPCS policy to contribute to improving the lives of the most

needy in our society and we hope that by giving assistance where it is most

needed, we will continue to meet our obligations as a good corporate

citizen with a genuine commitment to social responsibility.

Chinese New Year - A Festival of Giving

and Caring

This year, CPCS launched a ‘Chinese New Year

Festive Food and “Lai See” Packs Collection

Campaign’. This campaign, timed to coincide

with the start of the Chinese New Year, which

is a period when families traditionally show

caring for each other, is intended to extend

our care to people in need.

To contribute to the relief of the poor in the

Tung Chung area, we encouraged our staff to

donate festive food items as well as ‘Lai See’

packs. A ‘Lai See Packs and Festive Food

Collection Box’ was placed at the security

counter of our premises from 21st February

2007 to 28th February 2007. The results reflect

the caring and sharing spirit of CPCS staff, as

nearly 2,000 pieces of ‘Lai See’ packs and boxes

of cookies / chocolates were collected. All

collected food items were delivered to Hong

Kong Sheng Kung Hui Tung Chung Integrated

Services for distribution to low-income families,

while the ‘Lai See’ packs were to be recycled.

This encouraging result will ensure that such

activities and events will continue to be

organised in the future.

Kuby Hong (left) and Daniel Cheung (right) were honoured

to receive the “Caring Company” Award for the fifth

consecutive year

6

Many congratulations to our loyal and dedicated heroes

Teamwork and Innovationat the GingerbreadMasterpiece Exhibition

With a very low turnover rate and a high proportion of staff

with long service we can state that at CPCS we truly regard

our staff as our greatest asset.

To recognise their important contributions in helping us to

fulfil our mission in producing the highest quality products

and providing superior services to our customers, Mr Tony Tyler,

Chief Operating Officer of our parent company, Cathay Pacific

Airways, was invited to present Long Service Awards at the

annual award presentation ceremony held on 21st November

2006. Among the 151 staff members receiving awards for

serving CPCS for ten or more years, 46 have served CPCS for

20 years or more.

Especially honoured was Mr Lee Ho Yuen for his forty years

of dedicated and exemplary service to CPCS. Mr Lee joined

CPCS at the age of 17 and during his subsequent working life

gained experience in many different sections in the company,

including the Cold Kitchen, the Japanese Kitchen, the Butchery,

the Chinese Kitchen and the Hot First Class Pre-set.

CPCS was honoured to participate in the ‘Ritz Carlton Charity

Gingerbread Masterpiece Exhibition’ on 6th December 2006.

As well as being a competition, it was also a fund raising event

for the Children’s Heart Foundation with each of the

competition submissions auctioned to the highest bidder on

the night.

The gingerbread masterpieces were created and donated by

a wide range of Hong Kong hotels and restaurants and this

was our third consecutive year of taking part in such a

meaningful and fun event.

Our sous chef, Saeje Henshall, led a team of cook apprentices,

and the team’s inspirational brilliance was recognised by

winning the Most Innovative Award and the Overall Best

Trophy. We are delighted that our commitment to meeting

the needs of society was reflected by the donations received

that night, whilst our approach to the highest quality products

was also recognised by these awards. We would like to thank

the participants for once again achieving superb levels of

teamwork and excellence.

CPCS Salutes Its LongService Heroes

Lee Ho Yuen (left) gladly receives his 40th year long service award from Tony

Tyler (right) Chief Operating Officer of Cathay Pacific

Bobby Shum (right), Saeje Henshall (second from right) and team proudly

present their masterpiece

‘I enjoy working in CPCS, a family with a sense of friendliness,’ said Mr Lee. Once again, we congratulate all recipients and

thank them for their many years of loyalty and dedication to CPCS.

7

Unique Chinese orchestra performs festive songs for our

Chinese New Year celebrations

CPCS hosted its annual Spring Cocktail Event on 2nd March to celebrate the Chinese

New Year with our directors, airline customers, airport community members and

suppliers. The cocktail party was held in the CPCS Meal Presentation Room.

To enrich the occasion, a six piece Chinese orchestra performed festive songs for our

guests whilst our in-house interior design team, comprising representatives from

Production, Marketing and Customer Services and Engineering, ensured the design

and decoration of the venue brought out the theme for the Chinese New Year

celebrations – a Peach Blossom Garden.

New Year Celebration at the CPCSPeach Blossom Garden

A selection of traditional Chinese cuisine and Mao Tai cocktails were

specially prepared by our chefs for the occasion and included Nantong

cold salted duck, Shanghai steamed dumpling, golden tread prawn

roll, big bowl feast, and many other delicacies. Phillip Kwan, our

Chinese Cuisine Consultant, also demonstrated how to make Shanghai

steamed dumpling.

‘Thanks to our CPCS team for successfully delivering one of the most

memorable customer cocktail parties in such a fun and attractive

manner. It will no doubt strengthen CPCS as a premium catering brand

in the Hong Kong community,’ Mr Alex Chau, Chief Executive Officer

of CPCS, added at the end of the party.

In her opening address to guests Ms Quince Chong, CPCS Chairman,

remarked that 2006 was not only a successful year for CPCS but a

successful year for the aviation industry in general, with continuing

growth for both passenger and cargo loadings out of Hong Kong. With

the continued efforts of our staff, CPCS looks forward to another

successful year in 2007.

From left: Philip Cocks, Alex Chau, Clara Ma, Manager Service Delivery

- HKIA and Kevin Cramb enjoy the reunion

Wong Kwan (left) and Kevin Cramb (right) ensure the party

achieves complete satisfaction for our friends and customers

Daniel Cheung (left) and Quince Chong (middle), CPCS Chairman

picture taken with Airport Police representatives