Building Lifelong Relationships - NUSS

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nuss annual report 2006 Chairperson Vincent Rasa Benedict Deputy Chairperson Teo Chin Tuan Members Chan Lawrence Chitra Devi (Ms) Jeremy Ee Jian Wen Joseph Hassan Joanne Kam Huey Jiuan (Ms) Liew Woei Chong Keith Loke Sai Yin Ong Pin Sam Mervyn Sek Kok Chuan Dinesh Singh Gerard Tan Yue Kwong William Tan Teng Hoo Florence Tay Soot Ling (Ms) Wong Peng Yew KRGH’s Executive Chef James Aw with his signature dish, ‘Pen Cai’ Peranakan Guest Master Chef Jolly Wee PG 8 House, Food & everage Sub-Committee The Food & Beverage (F&B) operations performed reasonably well. F&B income for the full year across the three Guild Houses totalled $6.42 million, compared to $6.46 million in 2005. With the implementation of the new Information Management System, all F&B outlets at the three Guild Houses were equipped with a new Point-of-Sale (POS) system, reducing waiting time for members and improving overall service rendered. Kent Ridge Guild House (KRGH) KRGH logged $2.95 million in overall F&B income, compared to $3.15 million in 2005. Areas of improvement included the appointment of an experienced Chef de Cuisine, James Wang, to manage the western cuisine kitchen and the purchase of new equipment to enhance backend operations. A Peranakan Food Heritage promotion was held in November 2006. Helmed by guest Master Chef Jolly Wee, authentic Peranakan cuisine was showcased in Kingfisher Café and The Stamford. The month-long promotion included a set lunch and cooking demonstration, a Tok Panjang buffet and an a la carte menu. The Peranakan Food Heritage culminated in the Bibi & Baba Theme Night on 25 November, featuring a sumptuous buffet spread, Peranakan traditional costume fashion parade and members getting together to make the longest Nonya popiah in <strong>NUSS</strong>’ history. Other successful F&B events included the annual <strong>NUSS</strong> Karaoke Competition in May that A Kebaya fashion show
Host GT Lye explains the correct way to tie a sarong PG saw a full-house turnout and the regular Social Dance Nights at the Ridge Bar. The latter was launched in collaboration with the Dance Committee. To better serve members and to facilitate the dance nights, the Ridge Bar’s parquet flooring was upgraded. Adam Park Guild House (APGH) The F&B income for APGH was $0.53 million, higher than last year’s $0.49 million. Ongoing efforts to improve involved the addition of new kitchen equipment. When the highly anticipated World Cup came around in June 2006, the Sub-Committee launched a series of month-long promotions in conjunction with the ‘live’ screening of football matches at the three Guild Houses. Kicking off the season was the APGH Whisky Party, which coincided with the World Cup opening match of Germany versus Costa Rica on 9 June. During this period, APGH extended its operating hours on weekends to allow members to watch latenight matches at the bar. The Sub-Committee also ran concurrent promotions like the ‘Predict the Final Score’ contest and offered special prices on Tiger Beer. Suntec City Guild House (SCGH) Total food and beverage income for SCGH was $2.94 million, higher than 2005’s $2.82 million. Under the mentorship of SCGH’s Executive Chef William Lum, three junior chefs scooped major awards in the bi-annual Food & Hotel Asia competition in April 2006. Sanker A L Krishnamoorthy, Vicky Wong and Steve Yap triumphed with four medals – a gold, two silvers and a bronze – in various categories. With award-winning chefs helming the kitchen, it is little wonder that SCGH’s The Bistro and The Terrace continue to be popular dining venues with members. To keep members spoilt for choice, The Bistro presented themed promotions alongside its evergreen a la carte menu. It was a gastronomic world tour for members as The Bistro served up delectable cuisine from Australia, Switzerland, Britain and beyond. The Terrace’s weekend barbeque buffet continued to draw crowds, particularly with the introduction of a two-piece stroller band that enhanced the already pleasant ambience. The Terrace has also become a choice venue for companies looking to host casual alfresco functions. Closing the year with a bash, SCGH’s annual Countdown Party was wellattended by members and guests. Dining under the stars at The Terrace 9 SCGH’s Executive Chef William Lum and his winning team nuss annual report 2006 APGH’s Chef Sam Yee serves up homestyle dishes
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Page 5 and 6: PG 0 nuss annual report 2006 In acc
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Page 13 and 14: Dinner with the NUS Chancellor and
Page 15 and 16: Forming friendships through SMP NUS
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Page 19 and 20: 8.4 DISCIPLINARY There were no pend
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Page 31 and 32: Report of Management Committee 1. M
Page 33 and 34: n Approved the disposal of old swim
Page 35 and 36: Initial illustrations of the redeve
Page 37 and 38: Upon the receipt of NParks’ in-pr
Page 39 and 40: Friendship between NUSS and Peking
Page 41 and 42: Teaching in Cambodia Gaining a deep
Page 43 and 44: Summary of Events for the Year Cate
Page 45 and 46: Chairperson Tan Siang Chik Deputy C
Page 47 and 48: A new reciprocal arrangement with t
Page 49: Income ($000s) 15,716 Net Operating
Page 53 and 54: Event Management Booking of Events
Page 55 and 56: Promoting networking among members
Page 57 and 58: Chairperson Wong Peng Meng Deputy C
Page 59 and 60: Chairperson Siva S Retnam Deputy Ch
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Page 63 and 64: Table Tennis The Sub-Committee esta
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Page 67 and 68: Auditors’ report to the members o
Page 69 and 70: Income and expenditure account PG 6
Page 71 and 72: Cash flow statement PG 69 The annex
Page 73 and 74: Notes to the financial statements 2
Page 77 and 78: 3 Property and equipment Furniture,
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Page 87 and 88: NUSS Over the years PG 85 NUSS ANNU

Building Lifelong Relationships - NUSS

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