Cebu Pacific Catering Services Cold kitchen during the 12th asean summit 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. 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. Vietnam Air Caterers 2007 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. Do Kieu Lan (middle), Production Manager and his Halal Team 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. 12 FOODTHOUGHT for Issue 20 • Jun 2007 A newsletter for partners and friends 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 Environmental Best Practice Awards 4 Work Safe – The Ramp Safety Target Achievement Award 2006 New Year Celebration at the CPCS Peach Blossom Garden 7 Cook Trainee Graduation 2006 8 New Inspirations and Motivations in Production 9 4 Caring Never Ceases – The Caring Company Award 2006/2007 5 Teamwork and Innovation at the Gingerbread Masterpiece Exhibition 6 CPCS Salutes Its Long Service Heroes 6 CATHAY PACIFIC CATERING SERVICES 11 Catering Road East, Hong Kong International Airport, Lantau, Hong Kong Telephone : (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 China Pacific Catering Services 11 CLS Catering Services Vancouver 11 CLS Catering Services Toronto 11 Cebu Pacific Catering Services 12 Vietnam Air Caterers 12 CLS Catering Services Vancouver China Pacific Catering Services 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. Executive Chef, Jean Pierre Guerin 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. CLS Catering Services Toronto 1 2 1 New four-piece 42" LCD monitor displaying 2 New face of loading bays all flight information 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 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 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 Henshall - an Australian-born chef looks forward to learning and growing with CPCS 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. Samuel Lee - carries an important mission to ensure CPCS reaches optimal performance 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. 10 CPCS 2007 Mid Year Review 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. Alex Chau, CEO 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. New Customer – Turkish Airlines 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 Brian Chow (second from right), Station Manager of TK, and cabin partnership. crew extend warm welcome to So Gap Tim (middle), Operations Manager of CPCS on the day of the inaugural flight 3 Fresh “Air”port – 2006/2007 Airport Environmental Best Practice Awards 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. Second running up in Vehicle Fleet Category 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. 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 Second Runner Up in the Non-Passenger • Implementation and Results Terminal Building Based Franchisees and • Continual Improvement Government Departments 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. Work Safe – The Ramp Safety Target Achievement Award 2006 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. 4 Daniel Cheung (left), General Manager of CPCS, receives the Ramp Safety Target Achievement Award from the Airport Authority Hong Kong representative New Inspirations and Motivations in 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.’ Kenneth Pun - a chef strives for culinary excellence especially in Western cuisine 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 selfexpression. 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. 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 Daryl Desmond Mc Alea - an Irish-born avid the UK and the USA. connoisseur of good food xxxxxxx xxxx xxxx xxxx xxxxx xxxxx xxxxxxx xxxxxx x xxxxxx 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. 9 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. Alex Chau (second from left) presents the “Outstanding Performance Award” to Leo Shing (second from right) 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. 1 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. 1 Group picture of all chef apprentice graduates of 2006 2 Part of cook trainee's training programme is practical training working 2 in our inflight kitchen 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. 8 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. Kuby Hong (left) and Daniel Cheung (right) were honoured to receive the “Caring Company” Award for the fifth During 2006, under the sponsorship of the company and with the contribution consecutive year of our staff, CPCS took part in numerous charity activities. These included blood donation drives; fundraising events such as Marco’s World Trips for Chinese New Year - A Festival of Giving and Caring 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 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. 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 To contribute to the relief of the poor in the proper channels. 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 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! 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 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. 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. The packed “Gift Collection Box” fills with love and care 5 Teamwork and Innovation at the Gingerbread Masterpiece Exhibition 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 Bobby Shum (right), Saeje Henshall (second from right) and team proudly present their masterpiece competition submissions auctioned to the highest bidder on CPCS Salutes Its Long Service Heroes 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 Lee Ho Yuen (left) gladly receives his 40th year long service award from Tony Tyler (right) Chief Operating Officer of Cathay Pacific was also recognised by these awards. We would like to thank the participants for once again achieving superb levels of With a very low turnover rate and a high proportion of staff teamwork and excellence. 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, Many congratulations to our loyal and dedicated heroes including the Cold Kitchen, the Japanese Kitchen, the Butchery, the Chinese Kitchen and the Hot First Class Pre-set. ‘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. 6 New Year Celebration at the CPCS Peach Blossom Garden 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. Daniel Cheung (left) and Quince Chong (middle), CPCS Chairman picture taken with Airport Police representatives 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 Unique Chinese orchestra performs festive songs for our Chinese New Year celebrations 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 7