Hello, this is Bill Dove, Director of Worldwide Catering, standing in for Jane Allen with an Update for Friday, May 5, 2006.

In announcing the return of STAR FIX last week, Jane talked about the importance of maintaining the loyalty of our premium customers.  That's clearly an important element of our business strategy as they deliver a disproportionate share of our revenues. 

It's the job of the catering team to ensure that we have enjoyable and fresh meal offerings.  Together with the great service that you provide, we want to create a memorable dining experience for our premium class passengers.  For example, in support of this goal, just yesterday we updated our First and Business Class menus for all USA Outbound international flights.

The new First Class appetizer selection gives customers some great choices, ranging from a hot walnut and blue cheese soufflé with berry compote to a crab and mango timbale with spicy cream sauce.  The starter selection also includes a mushroom and brie bisque.

New entrees for First Class customers flying from the U.S. to Asia, Europe and South America include grilled lamb chops with lemon-scented jus and flame roasted potatoes, filet mignon with port wine sauce and twice-baked cheddar potatoes, and glazed chicken with a red currant sauce and savory wild mushroom stuffing.

Selections for our Business Class customers include wild mushroom-filled ravioli with vodka sauce and beef filet with balsamic rosemary sauce, flame roasted potatoes and asparagus.

I hope you agree that these new selections are ones that you can proudly serve to our customers. 

This continuous effort to redesign premium class menus each year is just one way we keep our customers' experience with us fresh and interesting.  Choosing and presenting a good wine selection is another.  We're currently putting together our wine selections for 2007, working with Master Sommelier Doug Frost to assemble an onboard wine cellar that will both please the palate and peak the interest of our customers.

In addition to Doug, we are fortunate to have Executive Chef Gerry Gulli on our team.  He has led the development of these new menu items and has done a terrific job creating meals that we hope will delight our customers, yet can be consistently produced by our caterers around the world.

As always, we value your input.  Each DIS 123 report that comes to our office is reviewed and considered with regard to our operation.  Many of the changes that we have made, and will make in the future, are a direct result of your input.  We share a common goal of providing a customer experience that matches up with our various product offerings, be it Buy-on-Board in economy or fine dining in first class.

Thanks for all that you do in support of our customers.  That's all for today. 

Jane will be back with you next week.  Fly safely everyone.