for

THOUGHTFOODIssue 18 • Jun 2006

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

In This Edition

CPCS 2006 Mid Year Review 3

AA Environmental Best Practice Achievement 4

Award 2005/2006

2005 Hong Kong Awards for Industries 4

Honouring CPCS' Merit in Environmental

Performance

Continuous Caring . . . 5

Caring Company Award 2005/2006

Care and Share . . . 5

Food Bank Donation

Superior Chinese Cuisine . . . 6

"Best Chinese Food in the Air" 2006

Media Interview Highlights Longest 7

Serving Staff of CPCS

Meritorious 2005 Long Service Awards for 8

Dedicated Staff

Home Sweet Home . . . 9

CPCS Gingerbread House

Four New Customers are in Town 10

Life Changing Trip to South Africa 12

Creative Recipes Shine at the California 13

Strawberry Cooking Contest

Up Close and Personal with New Marketing 14

and Customer Services Manager

New Chinese Cuisine Consultant Brings 15

Culinary Inspiration to CPCS

Cebu Pacific Catering Services 16

CLS Catering Services Vancouver 16

CLS Catering Services Toronto 16

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

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On the other hand, the global aviation industry is hard hit by rocketing fuel prices. The crude oil price is constantly above US$70

per barrel and that is damaging the profitability of airlines. Recently IATA estimates there have been losses of US$3 billion for

the global aviation industry in 2006 as fuel woes outpace the re-growth in traffic. Airlines have to do everything they can to

slash costs simply in order to stay in business.

The yield erosion effect to established airlines resulting from the emergence of Low Cost Carriers is nothing new within the

aviation industry. The airfare from London to Paris recently offered by an established airline is just US$19. This is a true reflection

of yield erosion. I do believe that this is only one of the many offers nowadays.

The in-flight catering industry is changing. Under the tough competitive environment in the aviation industry, airlines have to

cut catering budgets which adversely affects the revenue and bottom line of in-flight caterers. With the introduction of in-

flight food sales by many established airlines in the United States and Europe, it will probably affect the traditional in-flight

meal concept and further damage the profitability of in-flight caterers.

The revival of the world economy leads to an increase in costs. The most significant cost drivers of in-flight meals - material

costs and labour cost - are on an upward trend. Inevitably, this causes an imbalance between the costs and revenues that will

further trim the bottom line of in-flight caterers.

Over the past years, the in-flight catering industry has faced the threats of different food scares - mad cow disease, avian flu,

foot and mouth disease, malachite green in fish and so on - which have created pressure on supply chain management and

costs. The threat of an Avian Flu epidemic is now at the top of airlines' agenda. By its nature the in-flight catering industry is

reliant upon the airlines it serves, so it cannot escape from the threat. We, at CPCS, have put a lot of effort in preparing

contingency plans to ensure our readiness to cope with possible disturbance to our operations in all scenarios as a result of

natural disasters.

In facing all these challenges, CPCS must remain competitive to ensure our future vitality. At Hong Kong, we have been working

closely with our consultant, Proudfoot Consulting, on a project with the aim of improving the productivity and process flow.

Its goal has been clearly delivered through the slogan – "Fly to New Heights". However, CPCS continually invests in upgrading

facilities: a brand new Chinese cooking range in the Hong Kong kitchen, an upgraded security system in the Vancouver premises

and an automated rice cooking machine in the Taipei kitchen. It demonstrates CPCS' commitment to providing value-added

products and seamless services to our customers, and our determination to achieve continual improvement.

We have made a good start to 2006 as both the Hong Kong and Taipei kitchens registered new records for a single day production

in January. I know that our team is working extremely hard and the momentum will be kept going, for which I would like to

express my heartfelt thanks to our team. We, at CPCS, are determined to fly to new heights!

CPCS 2006 Mid Year Review

On one hand, the global aviation industry seems to be clear of the dark

clouds of slow air traffic after the 9/11 terrorist attacks in the United States,

the SARS outbreak and the Boxing Day Tsunami in Asia. The 2005 annual

results indicated that international passenger traffic grew by 7.6% and

international cargo traffic increased by 3.2% over 2004 (source: IATA).

In the first four months of 2006, aviation traffic growth soared to yet

another new height. In the recent press release by IATA, the data showed

a 6.9% growth in passenger traffic and a 5.7% growth in cargo traffic

over the same period in 2005.

Alex Chau, CEO

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CPCS has been awarded the "Airport Environmental Best Practice Achievement Award" in the Airport Environmental Best Practice

Competition 2005/2006 organized by the Airport Authority Hong Kong. The competition was launched with the aim to recognize

those business associates within the airport that have demonstrated good practice in environmental protection.

The theme of this year’s competition was "Green Restaurants". The competition

attracted participants from over 80% of the eateries and catering franchisees at the

Hong Kong International Airport.

To maintain sustainable development at the airport, CPCS has incorporated

environmental concepts into our business management. A variety of environmentally

friendly measures including pollution control, indoor environmental quality control,

resources conservation and energy saving projects have been implemented into our

daily production and operational processes.

The Award Presentation Ceremony was held on 28th March 2006. Mr Edwin Yung,

our Engineering Manager, received the award on behalf of CPCS. To address our

social responsibility in environmental conservation, CPCS will continue to make great

efforts to strike a balance between business growth and care for the environment.

2005 Hong Kong Awards for Industries HonouringCPCS' Merit in Environmental Performance

The Hong Kong Awards for Industries was first launched in

2005 by merging the former Hong Kong Awards for Industry

and the Hong Kong Awards for Services, established in 1989

and 1997 respectively. The Awards Scheme aims at

recognizing the outstanding achievements of Hong Kong

enterprises in their move towards the use of higher

technology and higher value-added activities. The scheme

covers seven categories, namely Consumer Product Design,

Consumer Service, Innovation and Creativity, Technological

Achievement, Machinery and Equipment Design,

Environmental Performance, and Productivity and Quality.

This year, CPCS was honoured to receive the Environmental Performance Certificate of Merit. To demonstrate our awareness in

environmental conservation, CPCS has not only strictly complied with relevant environmental legislation and codes of practice,

but has also taken an initiative to incorporate and maintain an environmental management system within our premises. The 3-R

principles of "Reduce", "Re-use" and "Recycle" have been applied throughout our daily business operations, with an objective to

achieve a win-win situation - to green up our environment while at the same time saving costs from the business point of view.

Our General Manager, Mr Angus Barclay, and our Quality Assurance Manager, Mr Kenny Lau, received the award at the presentation

ceremony, which was officiated by the Chief Executive of the HKSAR, Mr Donald Tsang, on 27th February 2006.

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Group picture taken with all awardees with the presence of the Chief Executive of

the HKSAR, Donald Tsang

AA Environmental Best PracticeAchievement Award 2005/2006

From left: Edwin Yung, Anthony Myers, Resident

Manager of Headland Hotel and Hans Bakker,

Commercial Director of Airport Authority

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1 Chief Executive of HKSAR, Donald Tsang, gives an opening speech at the ceremony

2 Kuby Hong (second from left) pictured with Rebecca Wong (left), Regional Director of Hong

Kong Sheng Kung Hui Welfare Council, Crystal Cheng (second from right), District Director of

Hong Kong Sheng Kung Hui Welfare Council and Perick Wong (right), Employment Service

Manager of Hong Kong Sheng Kung Hui Tung Chung Integrated Services

The Caring Company Recognition Ceremony 2005/2006 was successfully held

on 23rd February 2006. This year, The Hong Kong Council of Social Service

awarded CPCS the "Caring Company Logo" for the third consecutive year, in

recognition of our demonstration of corporate citizenship.

Over the past year, CPCS has taken many initiatives to take part in various

social and community services, with the aim of instilling a sense of a caring

spirit and social responsibility amongst our staff, while at the same time showing

our love and care for the needy. Activities have included "Elderly Day 2005",

"Dress Casual Day", "UNICEF - Field Trip to South Africa" and "Food Bank",

and all these activities received overwhelming support from CPCS staff.

CPCS will continue to act as a responsible corporate citizen, establishing new

ties and strengthening old ones within the community within which we work.

Continuous Caring …Caring Company Award 2005/2006

Christmas is a time of joy and fun, as well as a season of giving and

caring. In our community there are still a great many people suffering

from a lack of the basic need of life - FOOD. To express our love and

care for the needy during this festive season, CPCS took part in the

food drive jointly organized by Swire and St. James Settlement.

From 12th December 2005 to 6th January 2006, a "Peoples' Food

Bank Collection Box" was placed at the security counter of our

premises to encourage donations of canned food, instant noodles,

packaged biscuits, and other non-perishable food from our staff.

During the collection period, CPCS staff showed their support by

donating different varieties of food items to the collection box. These

little gifts not only relieved the hunger of the needy, but also, as

importantly, expressed our love and care.

Care and Share …Food Bank Donation

A donation box brimming with love and care

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Superior Chinese Cuisine …"Best Chinese Food in the Air" 2006

CX crews proudly present some of the signature dishes

In previous promotions, CPCS usually collaborated only with one

restaurant group. This year, however, a total of seven renowned

restaurants took part in this event, namely Celestial Court Chinese

Restaurant; Sheraton Hong Kong Hotel & Towers; Jade Garden

Chinese Restaurant; One Harbour Road, Grand Hyatt Hong Kong;

Peking Garden Restaurant; T'ang Court; Langham Hotel Hong

Kong; and Yung Kee Restaurant. Phillip said that the preparation

actually began in October last year. CPCS' chefs tasted and tested

more than 160 dishes proposed by the seven restaurants and

CPCS. Based on a number of criteria and constraints, 100 dishes

which would work best onboard were selected.

Chef Paul (left) ensures the original recipes taste as good in

the air as they do on the ground

Quince Chong (middle), Director Service Delivery of Cathay Pacific Airways,

along with the chefs and representatives from seven restaurants, officiate

the launch of "Best Chinese Food in the Air" promotion

To commemorate Cathay Pacific Airways' 60th

anniversary this year, CPCS worked hand in hand with

seven of Hong Kong's fine Chinese restaurants in CX's

biggest ever promotion to serve the "Best Chinese Food

in the Air", which commenced on 1st March 2006. "Its

success represents the partnerships and hard work of

chefs from CPCS and seven other restaurants," said

Phillip Kwan, Chinese Cuisine Consultant for CPCS who

is in charge of all Chinese Cuisine development and

improvement. Phillip continued, "It was a truly unique

learning experience…the exchange of ideas and the

sharing of techniques among chefs was inspirational

and fundamental to developing new dishes suitable

for in-flight service. We've learnt a great deal through

seeing the hands-on instructions in preparing and

cooking the 100 dishes by their top chefs."

"We have made a number of modifications, for

example, to deep fried items, to ensure the original

recipes taste as good in the air as they do on the

ground," said Paul Wun, sous chef in charge of the

daily operations and cooking of the dishes. "It is our

goal to offer the very best mouth-watering dishes to

our passengers, even up at thirty thousand feet high,"

both Phillip and Paul stated. These unique dishes are

available to passengers on all Cathay Pacific flights

departing Hong Kong from 1st March through 31st

December 2006.

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From left: Lee Ho Yuen, Alex Chau, Jackson Ng and Wong Kwan

The introductions were followed by a kitchen

tour to give the reporters a chance to understand

our daily operations. Besides the tour, another

highlight of the day was the interview with our

CEO and three long serving staff members,

including Executive Sous Chef Mr Wong Kwan,

Airline Account Manager Mr Jackson Ng, and

Chef de Partie Mr Lee Ho Yuen. Each of them

shared lots of their memorable experiences as

well as many unique and interesting stories.

Media Interview HighlightsLongest Serving Staff of CPCSIn celebration of Cathay Pacific Airways 60th anniversary, a media visit

was specially organized on 23rd February 2006 to offer our local media

an invaluable opportunity to explore how in-flight meals are prepared

behind the scenes.

More than 30 reporters and photographers from around 20 media

organizations took part in this event. The media group was first welcomed

by our Chief Executive Officer, Mr Alex Chau, followed by a brief

introduction of our company by the Marketing and Customer Services

Manager, Ms Joanne Cheung.

"I had a chance to serve a variety of VIP flights because of my job here

at CPCS. I even served the US Air Force No. 1 once!" smiled Jackson,

who has served at CPCS for more than 30 years. He added, "I remember

that the aircraft of the Prince of Saudi Arabia was laid out with suites,

and the floor was covered with 3-inch thick wool carpet. All cutlery sets

were made of gold, and we had to check everything very carefully to

ensure there was no loss."

"The quality and taste of the in-flight meals served today are far better

than those served in the past, thanks to the installation of steam ovens

onboard which help sustain food texture and maintain the original taste

of the food," shared Wong Kwan.

"CPCS always keeps a very close eye on the operation of the Kosher and

Halal kitchens, not just to avoid any violation of regulations, but also

because we regard this as a vital respect for the cultures and religions

of other countries. This is how we can maintain our long-standing

business relationships with our airline customers," stated our CEO.

Interview with our CEO and three long serving staff

News about us - CPCS!

As a world-class caterer focusing on service excellence and

quality, we require team players committed to quality

management. We launched our first Quality Day for all our

senior management on 8th April 2005 at the Clear Water

Bay Golf & Country Club. The Day was indeed a continuation

of the Service Culture Campaign. The primary goal of the

Day was to align quality measures within CPCS and act as a

great tool to link up with each other.

As a world-class caterer focusing on service excellence and

quality, we require team players committed to quality

management. We launched our first Quality Day for all our

senior management on 8th April 2005 at the Clear Water

Bay Golf & Country Club. The Day was indeed a continuation

of the Service Culture Campaign. The primary goal of the

Day was to align quality measures within CPCS and act as a

great tool to link up with each other.

CPCS gave a tribute to 246 long-serving staff in

appreciation of their dedicated and loyal service to the

company. The presentation ceremony was held at CPCS

on 16th November 2005.

At the service, Mr Tony Tyler, Chief Operating Officer of

Cathay Pacific, Mr Alex Chau, Chief Executive Officer of

CPCS, and Mr Angus Barclay, General Manager of CPCS

(HK) Ltd., presented the Long Service Awards to staff who

have served CPCS for an extended period of time of 10

years, and thereafter in multiples of five years.

Among those receiving awards, more than 167 colleagues received the award

in person. Mr Leung Yiu Wing, a staff from the Operations Department, has

rendered an incredible 40 years of dedicated service to CPCS, and honourably

received the award from Mr Tony Tyler.

Four were awarded for their 30 or more years of dedicated service. Awards

signifying 20 to 25 years of service were presented to 33 staff. 120 staff received

awards for their 15 years of service, while another group of 89 staff received

awards which marked their 10 years of service.

At the presentation ceremony, Mr Angus Barclay congratulated all recipients

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

After the presentation ceremony, a celebration dinner was arranged for the

awardees who have served CPCS for 20 years and above. Our management

team shared the unforgettable moment with them.

Group picture taken with all 10 & 15 years awardees

Tony Tyler (right), Chief Operating Officer of Cathay

Pacific, was proud to present the 40 year long service

award to Leung Yiu Wing (left)

Congratulations to all dedicated staff of 20 to

40 years of service

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Meritorious 2005 Long Service Awards forDedicated Staff

For the first time ever, our Meal Presentation Room was turned into a fantastic

Gingerbread House, complete with fabulous settings and colourful decorations.

Once our guests entered the venue, they were surprised to discover the authentic

gingerbread roof and walls, the chocolate Christmas tree, the fireplace and,

of course, the appealing food and drinks. We were honoured to have our CPCS

Chairman, Ms Quince Chong, give an opening speech and welcome everyone.

All at the party enjoyed the warm and christmassy atmosphere very much. The

success of the cocktail party reflects CPCS staff professionalism and creativity.

Home Sweet Home . . .CPCS Gingerbread House

The Christmas Cocktail was successfully held at CPCS on 2nd December 2005.

Our airline customers, airport community members, suppliers and directors

were invited to jointly celebrate the Christmas season with us.

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1 Welcome to CPCS Gingerbread House!

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4 Well done, CPCS!

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2 From left: Angus Barclay, Clara Ma, Dora Kay, Head of

International Marketing, Airport Authority, Hans Bakker,

Commercial Director, Airport Authority and Quince Chong,

CPCS Chairman

3 Angus Barclay (left), Clara Ma (second from left) and Alex

Chau (right) are welcoming friends from Cathay Pacific,

Beatrice Yim (middle), Manager Purchasing and Peter

Langslow (second from right), GM In-flight Services

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Royal Brunei Airlines

Royal Brunei Airlines (BI) was established in 1974. It currently

provides scheduled services to 21 destinations across Asia, the Middle

East, Australasia and Europe.

Starting in March 2006, CPCS has begun to uplift Halal meals to all

of BI's five weekly flights departing from Hong Kong to Brunei.

On the day of the inaugural flight, representatives from CPCS,

including Mr So Gap Tim, the Operations Manager; Ms Joanne

Cheung, the Marketing and Customer Services Manager; Mr Stanley

Siu, the Airline Account Manager; and Mr Raymond Tse, the Culinary

Consultant, presented the crew with a fruit basket to celebrate the

establishment of our business partnership.

Four New Customers are in Town

Qatar Airways

Qatar Airways (QR), which was launched in 1994, is the national carrier of

the State of Qatar. Currently, it has a fleet of 44 aircraft flying to 70

international destinations across the Middle East, Europe, Africa, the Indian

sub-continent and Asia.

To develop a close tie with Greater China, Qatar Airways commenced its

Hong Kong - Doha route in late March 2006. CPCS was very pleased to

become the air caterer to provide catering services to this new airline

customer. The first flight from Doha to Hong Kong was met by General

Manager Mr Angus Barclay when it touched down at the airport on 26th

March 2006. To express our best wishes for their success, our representatives

presented the inaugural flight crew with a fruit basket and chocolates.

Currently, CPCS uploads Halal meals to seven weekly flights departing from

Hong Kong to Doha, the capital of the State of Qatar.

1 Angus Barclay was pleased to meet Bernard Brévot, Senior Manager In-flight Product of QR at its

ribbon- and cake-cutting ceremony on 26th of March

2 Group picture taken at QR's inaugural flight

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3 Ronald Shum (right), Station Manager of BI, and staff extend warm

welcome to all CPCS representatives

4 CPCS hi-loader gets ready to uplift all catering items for Royal

Brunei Airlines

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Siem Reap Airways

Siem Reap Airways (FT), which is based in Siem

Reap, Cambodia, is a sister company of Bangkok

Airways (PG). It currently operates five flights

between Hong Kong and Siem Reap weekly.

Starting from November 2005, CPCS has provided

catering services to the flights departing from

Hong Kong to Siem Reap every Monday,

Wednesday, Friday, Saturday and Sunday.

Air China

Air China (CA) is a mainland-based airline first founded in 1988.

It is the only airline that flies China's national flag on every aircraft

and provides special aircraft for state leaders.

Currently, CA operates seven passenger flights between Hong

Kong and Beijing, and one flight between Hong Kong and each

of Dalian, Hangzhou and Tianjin daily. Starting from 1st November

2005, CPCS has started uplifting meals for two of its daily flights

to Beijing.

5 Air China - the only airline that flies China's national

flag on every aircraft

6 CA crew were delighted to receive a cake from CPCS

celebrating its inaugural flight

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8 CPCS provides catering services to FT every Monday, Wednesday,

Friday, Saturday and Sunday

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7 No one could miss such a colourful FT aircraft!

"The greatest blessing may come from our ability to help those

who are less fortunate . . .," said Gary Cheung, Airline Account

Manager. Two of our colleagues, KK Leung and Gary Cheung,

were fortunate and grateful to be able to join a field trip to

South Africa in recognition of their community work during

the year, along with 26 Cathay Pacific Airways' staff, from 17th

to 23rd October 2005. Their destination was KwaZulu-Natal,

where they spent a week visiting local fieldwork in the areas

of early childhood development, girls' education and HIV/AIDS

prevention that UNICEF is working on.

Life Changing Trip to South Africa

1 Gary's heart was totally drawn to all these adorable children

A young girl from KwaZulu-Natal was more than grateful to

receive a certificate from KK Leung

This was the second year for UNICEF and Cathay Pacific to organize a staff field trip in appreciation of their support to the

"Change For Good" in-flight fundraising programme. They spent several days on preparing presentations and games to

introduce various aspects of Hong Kong to the people of KwaZulu-Natal. Throughout the trip, the visitors' hearts were

touched by the hope, the joy and the contentment these children and young people exhibited regardless of the dire situations

they find themselves in. KK and Gary have gained deeper convictions about helping those in need. Anyone could be a hero

to these children, and any change however small can affect the lives of many who are fighting to survive.

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2 Group picture taken at one of the KwaZulu-Natal early childhood development centers

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"In the past, people only thought of strawberries as delicate,

delicious fresh berries, and then later people sought ways to

transform them into fresh or frozen desserts, cakes, mousse and

many other forms of after dinner delights. We wanted to

challenge ourselves, to create our own recipe to see how

strawberries can go beyond being garnishes for salads," said

Bobby Shum, our Production Training and Development Manager.

Mak Kwok Chi, Junior Sous Chef, shines at the California Strawberry Cooking Contest

Creative Recipes Shine atthe California StrawberryCooking Contest

Bobby led a team of trainee cooks along with two junior sous chefs,

to take the challenge and enter the Strawberry Cooking Contest

held at the VTC Hospitality Industry Training and Development

Center on 17th June 2005. It was organized by the California

Strawberry Commission. Four of our participants, including two

trainee cooks and two junior sous chefs, were required to create

a recipe using California strawberries as the main ingredient within

the designated food of the group such as seafood. The entries

were judged based on the creative use of strawberries, the taste

and appearance, cooking techniques, time of preparation, as well

as the hygienic conditions used. With the full support from our

team, Mak Kwok Chi, Junior Sous Chef, was able to make it through

to the final of the competition.

Mak's dish which enables him to make it through to

the final of the competition

Mak gives his full attention to the "creation" of his own recipe

"The good thing about this competition was that

our trainee cooks actually experienced strawberries

being prepared as hot or cold sauces, in desserts,

in hot and cold appetizers, as well as seeing a demo

in Chinese and Western cooking," said Bobby.

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In 1998, Joanne joined Gate Gourmet Hong Kong

(GGHK). She spent the next 7 years exploring in-

flight catering by engaging in various aspects of

the industry including sales and marketing, tenders

and contracts, purchasing and customer services.

Taking up the role of Marketing and Customer

Services Manager, Joanne will lead her team to

ensure successful delivery of excellent customer

service, maintaining and building up even closer

business relationships with our airline customers

and establishing a unique corporate image for

CPCS.

"I feel excited about taking up the new position at CPCS. CPCS is an in-flight caterer of great distinction and I am delighted

to join this family," said Joanne. "I am prepared to meet any new challenges here and look forward to working closely with

my colleagues to help CPCS scale new heights in the years to come."

Joanne is married with a daughter. She is currently pursuing an MBA in International Marketing. "In an ever-changing business

environment, I do believe that further study is a fulfilling and beneficial experience for me and would enhance my career

development." To achieve a better work-life balance, getting in touch with nature is Joanne’s solution. Hiking is her favourite

pursuit, "I hike as often as I could, this sport teaches me discernment in life and awards me with a peaceful mindset," she added.

Up Close and Personal with New Marketing andCustomer Services Manager

We are happy to announce that Joanne Cheung has been appointed

Marketing and Customer Services Manager effective from 16th

January 2006.

Joanne has extensive experience in the catering industry. She

received her professional training and education in Hotel and

Catering Management at the Hong Kong Polytechnic. Shortly

after her graduation, she worked in the sales and marketing field

at several renowned hotels such as the Grand Hyatt Hotel, Ramada

Renaissance and the Holiday Inn Harbour View Hotel. Subsequently,

she took up the position of Customer Services Manager for the

Mario Chain Restaurant, a subsidiary of Fairwood Holdings Limited.

Welcome on board, Joanne Cheung

From left: Johnnie Mak, KK Leung, Gary Cheung, Joanne Cheung, Stanley Siu,

Pat Cheung, Ricky Wong

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No stranger to culinary competitions, Phillip has participated individually in many

competitions; he received a gold award from Les Amis d'Escofier Society and was

awarded Top Ten Famous Chef in Hainan. He was also certified as a Registered

Executive Chef by the International Hotel & Restaurant Association. Phillip has

cooked for Mr Lee Kwan Yew and Mr Goh Chok Tong, former Prime Ministers

of Singapore and Mr Ong Teng Cheong, former President of Singapore.

Taking on the mantle of the Chinese Cuisine Consultant who is in charge of all

Chinese Cuisine development and improvement at CPCS, Chef Kwan enthuses,

"I look forward to the challenge in the kitchen operations where I will have to

ensure a seamless workflow and enhance the quality of Chinese cuisine served

to all passengers flying from Hong Kong around the world." His twenty-eight

years of culinary experience will certainly make a difference in enriching the

gastronomic experience of in-flight dining.

New Chinese CuisineConsultant Brings CulinaryInspiration to CPCS

We welcome Chef Phillip Kwan to our team with open arms and

great excitement. Phillip has extensive experience in Chinese cuisine,

specializing in Cantonese, Szechuan, Beijing and Shanghai cuisines.

He began his culinary trail in Singapore in 1975 where he fell in love

with Cantonese cuisine. In 1990, equipped with the expertise in both

Chinese and South-East Asian Cuisine, Phillip went to Cape Town,

South Africa, to further his culinary arts with one of its finest

establishments, Neethlinghof wine estate in Stellenbosch. He was

Chinese Cuisine Executive Chef for 7 years managing the much

renowned Chinese restaurant. Most recently, Phillip was the Executive

Chef of Hainan Mandarin Hotel before joining CPCS.

Chef Phillip is passionate about Chinese cuisine of

which Cantonese is one of his favourites

Phillip has much excitement to share his knowledge

with everyone at CPCS

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Cebu Pacific Catering Services

CLS Vancouver has actively been pursuing additional contracts both inside andoutside the airline industry. We are pleased to announce that Vancouver will belaunching the new Starbucks Lunch Programme during April 2006. This will complementthe Starbucks business currently handled by the Toronto kitchen. As a result, ourfacility is expanding to accommodate additional freezer and cooler space.

Throughout the past few months we have continued to work with our customerbase to ensure that quality of presentation and product is maintained. We werethrilled to receive the "Best Caterer Award for 2005" from Korean Airlines. Mostrecently, the local Korean TV crews visited our facility to document the food productionprocess and feature the fine cuisine enjoyed on our flights. This programme wasviewed locally and featured throughout the Asian region.

Our kitchen also recently had the privilege of catering for several VIP flights. The first was the Prime Minister of Vietnam inFebruary, from which we received very positive feedback. Then in March, we catered a flight for the Japanese Royalty, whichalso was well received with positive feedback.

The complimentary comments received from both of these VIP flights reflect highly on our dedication to customer serviceand product quality.

CLS Catering Services Vancouver

Rick Bushell, General Manager of CLS Catering Services Toronto, is pleased to report news of their existing customers. Thisnews signifies their new growth in overall meal production.

Pakistan International Airlines has commenced using the first B777-200LR delivered in the world by Boeing on their Toronto toKarachi route. The new non-stop flights are 14.5 hours in length and replace the one-stop service previously operated by theB777-200ERs. Food service requirements increased from one meal on the one stop service to three meals on the non-stop service.

Air India will double its flight frequency from three to six times weekly on their Toronto to Amritsar route in May this year.

Their newest customer, Sunwing Airlines, commenced operations last fall with two leased 737-800s. They will take delivery oftheir very first new aircraft direct from Boeing in May, also a 737-800.

Additionally, CLS Toronto will celebrate one year of service to Starbucks in Ontario this month. To date CLS has produced over800,000 sandwiches and salad meals for Starbucks, and they will commence using CLS in Vancouver to produce their lunchprogram meals as well, commencing in April of this year.

Lufthansa has brought back the 747-400 aircraft to the Toronto route. The reinstatement of the 744 also means the return offirst class service requirements to this route, which had been operating with two class configuration A340-300s until the endof March this year.

CLS Catering Services Toronto

CPCS-Cebu HACCP Team have dedicated

themselves to providing the highest hygiene

standards for all their customers

During the last quarter of 2005, Cebu Pacific Catering Services, Inc. have been

busy implementing and putting into practice the objectives and goals towards

GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical

Control Point) Accreditation.

The hard work of the project team, as well as the whole CPCS-Cebu Family

working hand in hand, paid off when the National Bureau of Quarantine (a

government body responsible for regulating food manufacturers and handlers

via air and sea) in Manila announced the passing of the Audit right after the

review. With the passing rate pegged at 81%, we were delighted to get a score

of 84%. This achievement signifies our concerted effort and dedication in

providing the highest hygiene standards for our customers.

Group picture taken at the award ceremony: (From left)

Mukesh Tugnait, Executive Chef, Peter Ho, Catering

Manager CX, Martin Mahovlich, GM CLS YVR, Mr Choi,

KE Station Manager, Suneel Reddy, Operations Manager

of CLS YVR and Yuni Favrholdt, KE Catering Manager