THA Hospitality Review - April 2022

THA Hospitality Review - April 2022

APRIL 2022 HOSPITALITY REVIEW

Hobart café striving to help hospitality staff shortage BREAKING DOWN BARRIERS

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REGULAR SECTIONS Acting President Update 5 CEO Update 7 Minister Update 11 Great Customer Experience 12 - 13 Opposition Leader 15 Membership & Corporate 19 IR Update 23 Sports Minister 25 Clubs Tasmania 26 - 27 Liquor & Gaming 47 Business Events Tas 51 Hostplus 53 INSIDE THIS ISSUE

SPECIAL FEATURES Hamlet 8 - 10 Chef of the Year 16 - 17

National Tourism Awards 20 - 22 Launceston Running Festival 29 Iron Creek Bay Farm Stay 30 - 32 TasTafe 35 VXT 41

Connect with us: @tashospitality @tas_hospitality

For editorial enquires contact Adam Smith [email protected] 0417327093

Iron Creek Bay Farm Stay

http://tha.asn.au

PRESIDENT UPDATE

THA ACTING PRESIDENT BEN CARPENTER

The start of 2022 was much the same as the last two years, with the hospitality industry facing Covid restrictions that saw our December and January periods not live up to the expectations manyhadhoped for following theannouncement of the border reopening prior to Christmas. But with the majority of Tasmania’s population vaccinated and the removal of some Covid restrictions, our industry has seen a real spike. Venues across the state are seeing a return of regular customers and with interstate and overseas visitors again welcomed, we have high demand from tourists right across all regions which is giving our industry a much-needed boost. Premier Peter Gutwein’s shock announcement he was standing down was certainly a surprise but when you hear a man who has given his all for the past two years declare he has nothing left in the tank, it is completely relatable. It is sad to see Peter leave and it would be remiss if we did not thank him for his tireless work. Peter listened to industry’s concerns and difficulties throughout the pandemic and provided necessary support, especially during the initial stages of the Covid outbreak in 2020. This kept businesses afloat during our lockdowns and went a long way to helping industry reopen to move forward as we are learning to live with the virus. Peter supported hospitality and tourism, understanding their importance to the Tasmanian landscape and we wish Peter and his family all the best on the next stage of their lives.

We welcome his successor Jeremy Rockliff to the post and look forward to continuing our strong relationship with Government moving forward. I would also like to thank the efforts of former hospitality minister Sarah Courtney. Sarah only moved into the Hospitality and Health portfolios weeks before Covid ravaged our industry, and she was left with the unenviable task of navigating the health advice and thousands of people out of work as our industry was shut down. Like Peter, Sarah was a big advocate during our deepest and darkest times, and we wish Sarah all the best in her future endeavours. We are excited to work alongside new hospitality ministerNic Street and are confident that together we can and will emerge from the past two years a stronger more vibrant industry as we all continue to learn to live with Covid and show our ability to adapt. Our success at theAHAAwards for Excellence with four venues winning titles, coupled with landing eight gold medals at the Australian Tourism Awards – four of whom are THA members – is a fantastic achievement and with our own awards to be staged at the end of May, I’m excited to see who the next batch of winners are. I look forward to seeing everyone at Wrest Point on May 30 to help celebrate.

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Join us for the The Tasmanian Hospitality Association and Tas Gas Awards for Excellence 2022. Tickets to the gala include a three course dinner, beverage package and entertainment. TICKETS ON SALE NOW tha.asn.au/awards-for-excellence MONDAYMAY 30 2022 2022 AWARDS FOR EXCELLENCE Tasmanian Hospitality

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CEO UPDATE

THA CEO STEVE OLD

IT’S hard to believe we are a third of a way through 2022 already, it seems like only yesterday we were still grappling with border re-openings amid a hectic start to the new year. To say it has been a whirlwind four months would be a massive understatement but if recent figures are anything to go by, then the light at the end of the tunnel everyone was desperate for appears to be on the horizon. The Tasmanian Hospitality Association’s accommodation occupancy report for February revealed 81.86 per cent of rooms across the state were filled – the highest level since January 2020 before Covid infiltrated our shores. This clearly highlights Tasmania remains a highly desirable destination for interstate and overseas visitors and now that many of the restrictions previously placed on industry have been eased, people are returning in their droves. Obviously competition for tourists across the country will be at a premium given the lack of ability to travel in the past two years, and the experiences Tasmania offers remains a big drawcard. As we know a positive hospitality experience is key for any memorable trip and it is why the THA continues to invest heavily in programs to ensure the sector can thrive and survive as we emerge from Covid. While it is great to see more than 80 per cent of rooms throughout the island booked out, we know there are still many challenges businesses face, especially around staff – both from a skills and number shortage. This is the reason our Great Customer Experience (GCE) and Workforce Development (WFD) programs are so important. It has never been more vital to provide clear and defined pathways for our future generations or to upskill existing staff and I encourage anyone who needs assistance in any area to reach out to our office for assistance.

Last year the THA held 62 hospitality awareness sessions which were presented to more than 1000 students and youth across the state. These sessions offer a realistic insight into careers into hospitality, they offer hands-on components and also include a tour of a hotel. In addition to the awareness sessions, our WFD team hosted showcases in Hobart, Launceston and Burnie across six days, these are fast paced events which allow students to rotate between bar, front of house, barista and kitchen workstations. The 12 showcases saw 602 students from 33 high schools and colleges involved. OurGCE teamalso continue to provide invaluable support to businesses. More than 550 face to face engagements were made in the last six months to the end of 2021, while 228 business health checks were completed across 26 local government areas. Our staffare equipped toprovide guidance around the multitude of issue and concerns which have arisen in recent times and feedback from the program has been extremely positive. The GCE program is a completely free offering for any hospitality venue to access, simply call 6220 7300 to obtain more information. Finally, I’d encourage everyone to grab their tickets for our Awards for Excellence on May 30, which are now on sale. The success our venues had at the national AHA awards in February and the national tourism awards in March are proof Tasmanian establishments are among the best in the country, and recognising the state award winners at our gala night is always a fantastic evening.

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VENUE FEATURE: HAMLET

A solution to the hospitality industry staff shortage could be right under many employer’s noses – they might just need to think outside the square in terms of their “ideal employee” SINCE opening the doors to Hamlet six years ago, CEO Emily Briffa has helped provide more than 30,000 hours of work experience to over 300 Tasmanians, many who have struggled with unemployment. Around 60 per cent of the participants who come through Hamlet’s training programs identify as havingadisability –whichhas playeda significant role in their challenge to find full time jobs. The café provides course inductees with basic hospitality skills in a range of different areas, which Ms Briffa says arms them with the required tools to land a role once they have graduated. Importantly, participants also feel a sense of belonging while increasing self-esteem and morale. However, completion of the course doesn’t always lead to a job, despite the gaping holes across the industry as it emerges from two years of Covid-19 carnage. “One of the biggest things we want to do is start

to build pipelines with potential employers for our participants,” Ms Briffa says. “We’ve got a really good relationship at the moment with a few larger scale employers, but we want to sort of build that out so participants who have graduated from the Hamlet training program have the potential to move straight into work. “The one thing that’s missing for us is that next step for a lot of our participants, especially those who have a disability. “They do so well here, they sort of build all these skills and they get so confident on the floor, but then it doesn’t necessarily translate very easily into paid employment elsewhere.” Ms Briffa believes the stigma attached with hiring someone with a disability is a factor in the hesitancy to offer them a position in the often- chaotic nature of hospitality. Breaking down those barriers via education is a focus for Ms Briffa, who has seen firsthand the real benefits of giving those who have faced difficulty in securing full time employment an opportunity. “I think everyone in the industry is a bit guilty of doing it. We sort of have this idea of the perfect employee, like they’ll have all these skills and

Hospitality Review: April 2022 8

they’ll have all this work experience and it’ll mean they can essentially come into the workplace and won’t require a huge amount of training or support. “Conceptually, everybody wants that but it’s pretty rare that you can find someone who can just step into a role and do everything. “There’s a bit of fear of employing someone who might be a bit different, someone who might have a disability that you can see on their face or someone who you can identify pretty quickly has severe anxiety, or maybe they’ve got other issues going on in terms of their housing or something like that. “It is educating the industry a bit more about the fact that hiring someone with a disability or with anxiety, it doesn’t have to be a terrifying thing. They just bring so much to businesses in terms of their abilities.

“There’s been evidence in terms of employing people with disability that often their attendance is much higher, they usually stay in a job for a lot longer. “Employing someone with a disability, a lot of the time you end up employing them for life. If you treat them well, they will show up every day and love being there. “I’m not speaking on behalf of someone with a disability but from what I’ve been told, from the people that I have worked with, is that they know how hard it is to get their foot in the door.” Ms Briffa, who worked her way up from a volunteer to head chef alongside her brother at Kinfolk (a social enterprise café) in Melbourne, moved to Tasmania in 2014 and quickly identified a skill shortage in hospitality in the state. It set the wheels in motion for Hamlet, which has now grown to offer two 10-week courses in front of house and kitchen, a food relief program

running in conjunction with Hobart City Mission, a catering arm and more recently a condiment line, which has landed a deal with Hill Street Grocers. The increased exposure is all beneficial for Ms Biffa in growing the Hamlet brand, but ultimately the key focus will never change from providing opportunity for disadvantaged Tasmanians. “The industry actually has a real opportunity to create some jobs and look for ways that they can employ more people who might be differently abled,” she says. “Soit’saboutfindingthepeoplewhoarestruggling to find work, give them the skills that they need so that they can actually fill all these spots in cafes and restaurants and tourism businesses. “That’s sort of how Hamlet was born. There’s a real opportunity for the industry now. We are at a bit of a boiling point, I think, in terms of finding staff.

“And if we want to actually see change, we need to see people with disabilities working in jobs and doing things just like everyone else, so that there is true representation of community. “The other thing that I’m really keen to do is expose the hospitality industry as a potential career. I think it’s so often looked at as a ‘job in the meantime’ while you figure out what you’re going to do, especially in front of house. “But we want to show our participants that this can be a career, you can make quite a few steps up the ladder I guess and have a really fulfilling career in the hospitality industry.” “At some point we have to draw a line in the sand and plan to get back to a new normal and I feel that is what has happened.” - Hamlet CEO Emily Briffa

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EDITORIAL

Minister for Small Business Madeleine Ogilvie

While Tasmania’s economy is strong and many businesses are doing very well, the Government recognises further support is needed to assist some businesses as we continue to transition to living with Covid-19. I am pleased to announce the Government’s intention to extend the Covid-19 Business Impact Support Program for a fourth round to ensure more Tasmanian small businesses can get the support they need. Round four of the program will provide further support for businesses that are continuing to experience a downturn due to a loss of customers or staff due to Covid-19. Applications for Round Four of the Covid-19 Business Impact Support Program will open on Thursday 21 April, and I would encourage any eligible business that experienced trading losses or reduced customer demand due to Covid-19 for the period of March 15 to April 14 to apply. Funding amounts and eligibility criteria will remain consistent with the previous funding round, with grant amounts of between $1000 and $10,000 available. Additional payments of between $1000 and $5000 are also available to businesses that experienced an unavoidable loss of perishable goods because they had to close for seven days or more. To be eligible for the program a business must have a Covid-19 Safety Plan, a completed risk assessment in place and, where required, a Covid-19 Case and Outbreak Management Plan. Businesses that received assistance through the first three rounds of the program may still be eligible to apply under round four.

Since the start of the pandemic, the Tasmanian Government’s unwavering support for small businesses has seen more than $160 million disbursed to Tasmanian businesses. I firmly believe Tasmania’s 39,000 small business have been well served by the nation-leading pandemic assistance delivered by the Gutwein Government. We recognise just how crucial the sector is in growing our economy, creating jobs for our community and securing Tasmania’s future. There is no greater supporter of small business than the Liberals. I would like to thank our small business community and say how proud I am of Tasmania’s small businesses for being so resilient and robust, and getting back to business doing what they do best. When our businesses are doing well it means our community is doing well and there are more jobs for Tasmanians, which is why we will continue to invest and harness the significant opportunities we have available to improve the lives of all Tasmanians. More information can be found on the Business Tasmania website.

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GREAT CUSTOMER EXPERIENCE

It’s been a busy start to the year for the Great Customer Experience team as our regional managers and venue specialists continue to assist businesses across the state. Feedback remains positive that the GCE program and the influence the THA provides is extremely beneficial, for both initial and ongoing development of staff, and it is delivering economic and professional improvements for the business and regions as a whole. One Devonport venue has reaped success recently from a change of structure following consultation late last year and subsequent follow ups with GCE staff. Originally an establishment which was open for breakfast, lunch and dinner, Drift Café Restaurant identified a gap in the early morning market and has undertaken several initiatives aimed at maximising customer service. In mid-March Drift – boasting a stunning location on Mersey Bluff – revised its hours, opening from 6.30am until 4pm to capture the early morning Spirit of Tasmania trade. Assisted via an advertisement which is aired on the Spirit, the move has had an immediate impact in only a few short weeks. “I’ve been here for about five years now. I came into the business and joined my business partner Dane and we’d been thinking about it [the change in opening hours] for quite a while actually,” Drift owner-general manager Jordy Smith said. “We’re really passionate about brunch more so than the dinner stuff we were doing and it’s more of what we’d love to focus on. “We were hearing from people coming off the Spirit that there weren’t really many options for them, and that was a lot of the reason why they were leaving Devonport and just going elsewhere for breakfast and lunch.

“So we thought why not give it a go. We’ve actually been blown away by how busy we’ve been in the morning. We kind of rostered staff tentatively, thinking ‘we might be busy, we might not’ but then we’ve had to increase our staff levels and hire some new people to cover that morning period.” Smith said the introduction of an order ahead app has also proved a success with locals, and added the backdrop of a Tasmanian sunrise was also a big drawcard. “That [the app] has been really popular with tradies. I think with the location down here and the sun rising directly in front of the building, it’s so beautiful, so it will always draw people down. “I was actually quite surprised that we have had all positive feedback so far, I was a bit hesitant about letting people know but it’s been great. I just think everyone is really happy that they can come down here early in the morning.” Several west coast venues have also recently been awarded their GCE Seal of Approvals, including Hamer’s Bar and Bistro, Gordon River Cruises and Strahan Village. Gordon River Cruises were crowned the country’s best tour and transport operator at the national Tourism Awards, while all three businesses, as well as Drift, have indicated a desire to have a refresher Venue Awareness session for their staff to continue building their strong brand identification and produce positive customer experiences.

Jack Milbourne (southern regional manager): [email protected] 0439763977 Lee Christmas (northern regional manager): [email protected] 0422192174 Stuart Jones (north west regional manager): [email protected] 0460624858 Enquires? Contact the GCE Team.

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GREAT CUSTOMER EXPERIENCE

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Hospitality Review: April 2022

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Labor Leader and Shadow Minister for Tourism, Hospitality and Events REBECCAWHITE

EDITORIAL

Businesses andworkers facingmore uncertainty under chaotic Liberal government When Peter Gutwein went to the polls a year early, he promised Tasmanians he would lead a strong and stable government. Now, less than a year later, the government has imploded, with the sudden resignation of the Premier himself – and the business of governing the state on hold as the Liberals try to sort out their own mess. Mr Gutwein’s decision to quit 11 months after the election follows the resignations of Adam Brooks and Sarah Courtney, along with multiple Cabinet reshuffles after Ms Courtney’s departure and Jane Howlett’s resignation as Minister. As if it wasn’t bad enough that the return of Covid had already caused months of disruption to businesses around the state, they are now facing more chaos, with next week’s Parliamentary sittings cancelled as the Liberals focus on their own turmoil. With the recent rise in Covid cases affecting staff and customers alike, what tourism and hospitality operators need right now is support and confidence. But what they’re getting instead is ongoing uncertainty, more instability and a government focused solely on itself. We are now faced with the extraordinary situation of the third Liberal Premier in less than three years, with the same factional infighting we witnessed two years ago as Ministers jockey for the top job.

And, whoever ends up being the next Premier, those internal divisions will remain – meaning Tasmanian businesses and our economy will continue to come second best to the Liberal Party’s navel gazing. Even with the experience of Peter Gutwein, the Liberals have failed to deliver the basics for Tasmania, leaving the economy faltering, businesses suffering a downturn and workers and families struggling. But his departure means Tasmania’s future is now in the hands of tired, out of touch MPs and newer members with barely any experience. And as Treasurer for the past eight years, Mr Gutwein also takes that experience out the door with him, which leaves an even bigger question mark over the state’s economic management. This is not the stable government Tasmanians were promised. It is a rabble and Tasmanian businesses, workers and families are all paying the price. We know that for Tasmania to thrive we need to solve basic economic problems that are holding us back. But there is little chance of that when the government can’t even manage itself. We know the kind of future we are capable of building for our state, but in order to achieve that, Tasmania needs a government with focus, commitment and vision. With not a hint of any of that from the Liberals, it’s likely the government will keep lurching from problem to problem at our state’s expense.

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Hospitality Review: April 2022

INDUSTRY FEATURE: CHEF OF THE YEAR

Four Tasmanian Chefs recently ventured to Melbourne for the Australian Professional Chef of the Year competition, with one nearly bringing home the major prize A gas burner which kept cutting out every 10 minutes, an oven which he had never used before and mystery boxes containing unknown proteins were just minor obstacles for Launceston’s Chris Wright after he nearly snared the title as best chef in the country. Country Club Tasmania’s Senior Sous Chef Wright was one of four Tasmanians who competed in the Australian Professional Chef of the Year competition in Melbourne in early March, where 32 chefs from around Australia went head-to- head for top honours. Having been bundled out in the first round in 2015, Wright not only surpassed that achievement but stormed into the final four, where he was just pipped by local Andrew Ballard. While he narrowly missed winning $6000 and a new state of the art convection oven, Wright well and truly proved his ability in the kitchen.

“I guess it’s a good opportunity to see if you’re as good as you think you might be, or where you sit against your peers,”Wright said of the experience. “Sometimes you get humbled and you don’t do very well at all. In 2015 I got through to the top 32 and that was it, that was me straight out in the first round. This time around, I have come in and done a lot better. “From a competition sense, there’s a lot more to think about. When you’re in your own kitchen at work it comes a lot more naturally, you’re in there every single day, you know where everything is, you know how your own equipment operates. “On one of my stations, I just had this oven that would not light, one of the gas burners just wanted to go out every 10 minutes. I was using these ovens that I’ve actually never, ever used before, so it took a minute to wrap your head around all these other things.” Joining Wright in flying the flag from the state at the finals was Rupert & Hound’s Senior Chef Robert Johnston, Sebastian Buechner (Head Chef at Kings Bridge Bar and Restaurant) and Simon Bold, the owner/head chef of Bold Cuisine Tasmania.

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Each of the one-hour rounds saw the chefs prepare a dish from a mystery box, which meant planning too deeply about what to serve was difficult. “We find out who the major sponsors are and usually that’s a hot tip as to what the main product might be – Australia Pork was the main sponsor of this one so from the get-go you could assume you’re going to deal with some kind of pork in each round,” Wright said. “But they then give you a mystery box with five or six different proteins in it, there were prawns, mussels, pork, one of the different boxes had scallops in it as well. “Each round it was a completely different mystery box, so you don’t really get a chance to come up with anything concrete as to what you’re going to prepare. “I like to go in with maybe a few techniques that I like to use with different produce in mind. Quite a few simple things that I know work really well, pretty tasty and you can use across a couple of different products.” Having worked in hospitality since he was 14,

Wright said it was crossing paths with people from all walks in life – and striving to give customers a positive experience – which has led to his love of the industry. “There’s a whole bunch of different people from different backgrounds, it is a very interesting dynamic. “Obviously I’ve got a love for food, and I guess serving food to people and seeing the reaction and people appreciate what you do for them when you serve someone a meal. You might get a little compliment back from a guest one night, it just makes your entire day.”

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Hospitality Review: April 2022

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MEMBERSHIP & CORPORATE

We’ve been out visiting member venues over the past few months, and while it’s pleasing to see so many patrons frequenting venues we know the ongoing restrictions, staffing challenges and increasing costs are having a significant impact on business. We’re continuing to work with industry, government, and our corporate partners to find solution to these challenges or avenues to reduce costs for members. The membership team will be out visiting members throughout the year to make sure all venues are accessing all the corporate offers applicable to their venue. If you want to access these offers at any stage, you can contact the THA team on 03 6220 7300. This year, along with continuing our Occupancy Statistics, we will be conducting Industry Benchmark Surveys to provide our members with a picture of how they are performing against other similar venues in their region. Our first survey ‘Beer’ is out now and your input into these will help give a true picture of industry.

These surveys also help us inform government of how industry is performing and are an important tool when discussing support with corporate partners, so please make sure you have your say. Keepan eye out for your invitation to ourupcoming networking events in your region. These events are a great opportunity to speak to other venues in your region, hear from guest speakers, and learn about industry. The first round of events will be in Hobart, Launceston and Devonport in May and June, with other events planned throughout the year for other regions. Make sure you keep an eye out for the invitations and register your attendance. Our role as your member association is to take your challenges off your shoulders and provide solutions while you focus on your business. If you require any assistance, with any challenge, or you are looking at improvements to your business, please don’t hesitate to call me (0439 119 343) or email me ([email protected]), we’re here to help you and your business.

Membership or Corporate Enquiries? contact Nick Roney E: [email protected] or call 0439 119 343

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Hospitality Review: April 2022

INDUSTRY FEATURE: NATIONAL TOURISM AWARDS

Pictured: Mures Tasmania. Credit: Sam Shelley

Tasmanian hospitality and tourism continues to shine on the national stage, with a host of operators glittering in gold from another national awards Not content with landing a host of gongs at February’s AHA National Awards for Excellence, thecreamofTasmanianhospitalityestablishments has again come to the top on the national stage. Four Tasmanian businesses – Cataract on Paterson, the Ship Inn Stanley, Saffire Freycinet and MACq01 Hotel – scooped titles at the AHA awards and another eight landed gold medals at the Australian Tourism Awards a few weeks later. Of the eight winners, four are THA members in Gordon River Cruises (gold in Tour and Transport Operators),MuresTasmania(TourismRestaurants and Catering Services), Saffire (5 Star Luxury Accommodation) and Coal River Farm (Tourism Retail and Hire Services).

Coal River Farm and MACq01 also took home a silver medal in two other categories, while fellow THA member Peppers Silo Hotel was awarded bronze in the Business Event Venues category. Of the 25 gold medals on offer Tasmania won nearly a third, as well as one in five medals overall, further enhancing the state’s reputation as a hospitality and tourism beacon for both locals and visitors alike. For Mures and Gordon River Cruises, it was their first national gold medal. Mures has become a seafood institution on the Hobart waterfront, and the national recognition confirms it to the wider audience. “We’re so happy and just absolutely ecstatic, the whole family. We were up there [at the awards night in Queensland] as a family, Jude, myself and the three kids, they’re all involved in the business,” Mures owner Will says. “It was the most amazing, emotional moment when we actually got named as the winners of the gold medal.

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Pictured: Gordon River Cruises

“It means a lot. As with everybody, the last few years has been incredibly tough and a huge amount of hard work from the family and from the staff has gone into the business to remain viable and to think outside the square in terms of attracting the much, much more limited availability of your guests and customers. “We are a larger business in Hobart and we really rely very, very much on that sort of international and interstate visitation. “For us to really sort of push the boundaries in what we were doing and how we did things and encouraging locals, when we had none of those interstate customers, was something that we’re very proud of in achieving.” Some of the initiatives Mures embarked on during the initial stages of Tasmania’s lockdown included serving freshly caught seafood directly from its boat at the waterfront, as well as encouraging locals to dine upstairs via a variety of specials. Will says to not only emerge from the pandemic intact but to be crowned an Australian gold medallist was testament and just reward to everyone involved in the business.

“At the end of the day, essentially we are the same business in terms of being family based, with very strong values in terms of local produce. What we’ve done in the last two years and where we’ve branched out a bit more has probably changed the structure of business a little bit,” he says. “We’ve got some really good, strong key people in the business that help drive certain aspects of our family values, which really helps a lot. “The award is huge recognition for everyone involved and actually doing the background work. We’re very, very proud and happy we’ve managed to achieve it with some great people in our team. “All our staff take a huge amount out of it as well and they get that sort of nice positive feeling about the tough times, it’s all been worth it because they’re part of that that whole process.”

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Pictured (From Left): Jock, Wilson, Judy, Will and Eve Mure

Pictured: Coal River Farm

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IR UPDATE Fair Work - Compliance -THA Member Support

As your industry representative body, the Tasmanian Hospitality Association continues to work with members and the broader industry regarding recent Fair Work walk in inspections undertaken in the Launceston region in late 2021.These inspections primarily related to Fast Foods, Restaurants, Cafes, Hotels and some accommodation venues in this region. Fair work generally select regions based on an analysis of relevant >Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56

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