V.SHIPS CATERING

Marine Catering company expectations and the

relationship with suppliers

19th Annual COMPASS MeetingMonte Carlo Hotel & Casino

Las Vegas, NevadaApril 24 – 27, 2014

V.Ships Catering Ltd.Introduction

V.Ships Catering is a subsidiary of V.Ships, a V. Group Company (www.vships.com) Since its formation in 1985, our group has evolved to become the world's largest provider of a wide range of support services to the global shipping, offshore and defence industries. Some Key metrics:

• Worldwide offices70• Number of nationalities employed 95• Crew employed> 25,000• Shore-based staff 2,500• Number of vessels under management> 1,000

Our heritage stems from providing top quality hotel management services to discerning cruise passengers. V.Ships Leisure is the leading supplier of third party services to the cruise, ferry and super yacht industries. V.Ships Leisure have under employ for its operations and 3rd party clients approximately 5,000 highly trained hotel and catering staff.

In 2002 V.Ships Catering was established to expand the activity also covering cargo ships and remote site catering services. We currently produce approximately 40 000 meals daily on some 600 ships.

Our philosophy is to apply the know-how gained in the cruise industry to better serve our clients in other ship operating segments. At present we offer catering and hospitality services on board some 600 vessels. We specialize in commercial ship catering, offshore catering, small ship cruising, remote locations, projects, floating accommodation for large events and consultancy. Our service focuses on continuous quality control and on conducting efficient purchasing. We firmly believe that consistent high quality levels are achieved through the implementation of standard operating procedures and continuous on the job training. Our services are certified by numerous accreditation entities and include ISO 9001:2008 Quality management certification and MLC 2006 compliance.

V.SHIPS CATERING• V.Ships Catering has operational offices in Monaco, Limassol, Manila, Miami,

Montreal and Papua New Guinea. • Our headquarters are in Monaco. Manila is our main training and recruitment

centre from where we also manage certain projects in Asia. • V.Ships Catering has a state-of-the-art training facility that includes:

-Kitchen (with similar equipment found on modern ships)-A bar and dining area for service training-A bedroom and laundry for Housekeeping training-A reception for front office training-A classroom setting for educational discussions and training

• Our training facility allows for best possible hands on training and customizing

service concepts to meet the needs of our clients prior to mobilizing our crew.

Our training centre meets the latest Maritime Labour Convention standards and is ISO 2008:2011 certified as well as approved by Filipino government and Marshall Islands flag. See video: https://www.dropbox.com/sh/lqfss3m6zr9asib/isMDMFOyq8?m Contact us: Hans Heger, Director V.Ships Catering: hans.heger@vships.com

Direct Line +377 92 05 12 20, Switchboard +377 92 05 10 10, Assistant Mrs. Kuegler +377 92 05 11 32

Current businessGlobal purchases by regionWith a yearly hotel purchasing volume of USD 60 M, and 40 000 meals produced daily, we have global experience and considerable know-how in purchasing and ensuring timely deliveries around the world . This assists our clients in reducing costs and maintaining high quality hotel services on their ships.

North

America11 M

USD

Europe

29 M

USD

Asia

12 M

USD

South America2 M USD

Africa/Arabia5 M USD

Oceania1 M USD

Cargo ship catering Business cycle Quotation process

5. Receiving and/or

Local purchaseInspection

1. Shiprequest

2. Requestanalysis

3. Purchase order(P.O.)

4. P.O.

confirmation

6. Loadingevaluation

7. Supplier

Invoice

8.Payment

Supplier evaluationSUPPLIER:

VESSEL NAME:

PORT OF DELIVERY:

DATE OF SUPPLY: RATINGS

5 4 3 2 1

1. DELIVERY ON TIME

2. CORRECT TEMPERATURES

a) Frozen (-20ºC to -16ºC)

b) Fresh Produce & Perishables (+2º to +6ºC)

c) Temperature Log Book avai lable on delivery truck Yes No

3. GOODS WELL WITHIN EXPIRY DATE

a) All Frozen & Dry at least 6 months from day of delivery

b) All Fresh Produce & Perishables with longest possible date

4. FRESH PRODUCE CONDITION

5. GOODS ACCORDING TO SPECIFICATIONS

6. PROPER LABELING OF ITEMS

7. ALL PRODUCTS DELIVERED COMPLETELY

8. RESPECT OF THE ENVIRONMENT

a. Packed with minimum safe amount of packaging

b. Use of recycled packaging or recycled material as much as possible

c. Plastics kept to a minimum

d. All excess packaging materials removed by supplier after completion of delivery

9. ASSISTANCE & SERVICE BY SUPPLIER

a. Supplier's Behaviour

b. Truck's general condition / cleanliness

c. Did Supplier Representative speak English? Yes No

10. INVOICING DETAILS

11. GENERAL IMPRESSION

5 = Excellent 4 = Very Good 3 = Good 1 = Unacceptable 2 = Bad

V.SHIPS CATERING LTD - SUPPLIER FEEDBACK FORM

SUPPLIER DETAILSGENERAL COMMENTS

Stamped & Signed by Master

Monitoring the supplier performance is vital and therefore a loading & supplier evaluation is in place and has to be filled up after each delivery.

The document is sent to the office for proper follow up in case of any quality issues or discrepancies. Office is then monitoring performances and reliability.

Quality standard agreementV.Ships Catering Ltd sets here below minimum Quality requirements for approved provision suppliers.1. Certifications• Suppliers to submit to V. Ships Catering Ltd any certifications/accreditations ofinternational recognised organization standards.• Suppliers to advice V.Ships Catering Ltd of any membership to international recognized organizations

such as ISSA, IMPA, etc.2. Corrective Action• When necessary, V. Ships Catering Ltd will request a Corrective Action plan for nonconformities that are

identified on products or services provided. The supplier will be required to provide all requested information and take appropriate measures.

3. Food Hygiene, Food Temperature & Maintenance of the Cold Chain• Food storage and containment including transportation to the vessels should ensure that the highest

levels of food hygiene are followed and in accordance with national and international guidelines.• Suppliers must ensure that products are supplied at the proper temperature:

At 2° C to 4°C for fresh products (raw meat, dairy, eggs, fresh produce, …)At -20° C to - 18°C for all frozen products

• It is suppliers’ responsibility to ensure that the cold chain is maintained throughout thestorage and delivery process and to keep updated temperature log sheet records• If temperatures are found to be above +7° C for fresh product and -15°C for frozenproducts, such products shall be rejected by the vessel.

3. Product Specifications• Proper Labelling of Food (such as):

-Stamp of veterinary for raw meat-Slaughter date & slaughter ID for raw meat-Date, category & ID number of eggs-List and quantities of ingredients in cans-All quantities & ingredients to be clearly specified in the English language

4. Respect of Best Before Date (BBD)-Ensure that no products will be delivered with a past BBD-For frozen products or cans, ensure that the BBD is not earlier than six (6)

months from the day of delivery.-For fresh products, BBD must be sufficient to allow a proper consumption

On board and thus avoiding wastage-Where possible, Expiry Date is preferred to Best Before Date

5. Respect of the Environment-Ensure that all orders are packed with the minimum safe amount of packaging

whilst maintaining the integrity of the package-Use recycled packaging or recycled material in packaging as much as possible-Packaging, especially plastics must be kept to the minimum-Ensure that all excess packaging materials are removed by supplier after

completion of delivery.

6. Communication with Supplier• Suppliers to communicate promptly in order to ensure that the correct goods aresupplied• Suppliers to advice V.Ships Catering Ltd ahead of time of any non-available products• Suppliers to communicate promptly with Agents and Captains in order to ensure bestdelivery time.

7. Delivery of Goods and Documentation• Invoices should be priced as per agreement or as per actual quote provided.• Packing lists / delivery notes shall be provided for all items.

8. Alcohol Policy• Provision Suppliers should not supply any alcohol to any vessel without request orwritten approval by Ship’s Owners or Managers or V.Ships Catering Ltd.

9. Building & Storage Areas• Storage areas and facilities must be kept at a high standard of cleanliness and foodsafety at all times

Quality

Expectation is different if we think cruise vessel or cargo vessel. It does not mean that food going to cargo has to be on a lower level, however we understand that grade or brand is different: • Generic cereal instead of Kellogg's• Generic ketchup instead of Heinz…etc..Quality should be of good standards in order for the Chief Cook to provide a variety of healthy and nutritious meals within the budgetary limits given.We do not want low products but quality products on most competitive prices based on our overall generated volumes.

Activity update

Cateringmanagementsystem

•Business intelligence

•Quality management•Enhanced control•Workflow efficiency•Enhanced client reporting

Summary of our expectations

• Good communication between office, vessel and agent.• Prompt service.• Quality for price.• Clear advise in barge is required.• Long expiration dates.• Guidelines for best before dates.• To advise us if any personal request coming from Master or

Chief Cook.• For good gesture, do not supply any alcohol, soft drinks only.• Suggest new products, local fruits and vegetables, fish,

seafood, seasonal products…etc…

Thank you

On behalf of my colleagues at V.Ships Catering, we would like to thank you for giving us the opportunity to be present today.Patrick FourtanetKyriakos HadjikyriakosEffie KyriacouStephen StoreyStefan Kern