Building for our and the community
"In other words our buildings should reflect the organisation ethos, give focus to things that are important and encourage a sense of corporate harmony and service to the community," he said. "A major step forward in our approach was to initiate plans for the comprehensive development of Arsenal Yard to replace Caine House, May House and Wanchai Police Station." Planning for this project is being undertaken by the Police Headquarters Development Team under the command of WSSP Barbara Willison. It is planned that work will commence in June 1999 for completion by the end of 2002. CSP P&D David Thomas added that "apart from PHQ, we also needed to focus our attention on other Police buildings in the Police Building Programme with special emphasis on those areas where there is a public interface." To this end - and to develop their ideas - Planning and Development Branch key personnel have examined other public and private sector buildings in Hong Kong which they feel best reflects Force objectives and this culminated in the first ever joint Police/Architectural Services Department (Arch SD) visit to Singapore in November 1997. Those taking part were the Project Director and Chief Architect from Arch SD responsible for Police projects, Barbara Willison of the PHQ Development Team and CSP Thomas. Said Mr Thomas: "The visit to Singapore has enforced my view that this was an appropriate venue as they also face many challenges concerning infrastructural development and population changes. Like us they have a comprehensive building programme aimed at developing community needs for the future. This resulted in a very useful exchange of ideas which together with others are now under consideration." He notes that both Singapore and Hong Kong Police Forces share the view that the needs of staff and the public are paramount and that the facilities provided in the future are modern, and provide comfortable and environmentally friendly accommodation. To illustrate his point, DCP (MAN) Tsang Yam-pui draws attention to North Point Division which is currently being used as a pilot for the Station Improvement Project: "One aspect of this is the refurbishment of report rooms to provide a facility which is modern, meets the professional image of the Force and facilitates community involvement. We are considering along with other options a major departure from the traditional style front bench which separates the public from the community, by utilising more modern concepts and designs which bring the public and police closer together." Such initiatives are not however just confined to report rooms but to other areas as well, especially improvements to changing accommodation, canteen facilities and the use of work stations; in other words the type of support facilities which help ensure Force staff operate as effectively as possible and reflect the image of an organisation committed to professionalism and improvement. It is important also that the designs and facilities of the future promote creativity and an improved work environment. "Many of our existing buildings are old, outdated and operationally inefficient. They are costly to maintain and poorly utilise the sites on which they stand," CSP Thomas pointed out. "A major ingredient of our police Building Programme therefore is to combine various facilities where possible and surrender under-utilised sites in return for smaller sites and modern accommodation." Currently the Police Property Steering Group, comprising representatives from various Departments including Arch SD and Government Property Agency is examining ways in which this process can be speeded up in order that new accommodation can be constructed as soon as possible, thus ensuring the early release of under-utilised sites. In the development of this process, briefings are being given to Regions to provide an overview of the way forward. For those buildings which are unlikely to be replaced in the foreseeable future, Mr Thomas said it is important to ensure that they are well maintained: "During 1997, P&D Branch dealt with over 700 minor maintenance projects as well as a number of major refurbishment items. To assist in this process the Branch developed the 'Customer Contract' to facilitate understanding of customer needs and the standard of service rightfully expected. "In addition the maintenance performance proforma was introduced to provide feedback on the standard of maintenance work provided by contractors. These improvements are aimed at bringing about an overall improvement in the standard of maintenance." The P&D Branch team is staffed by officers with a wide range of operational experience and is working together with other departments as well as the formations concerned to bring about improvements to Force accommodation for the benefit of both staff and the community. |
Senior Officers' Mess
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![]() Now available in the Mess: delicious steamed garupa |
![]() The rarified, but friendly, atmosphere of the new Mess function room |
WHAT has a million dollar view, an inexpensive menu catering to both eastern and western tastes, the most reasonably-priced drinks in Hong Kong, and now a private function room with its own bar and clubby atmosphere where senior officers can relax with colleagues and friends over lunch or an evening dinner party and watch the harbour lights twinkle and glow? Answer: The new, improved Senior Officer's Mess in Caine House - and the recently renovated private function room (formerly the old snooker room) on the seventh floor above the Mess. "We're very happy with the new function room," said Criminal Intelligence Bureau Superintendent Jeff Herbert, and catering member for the Senior Officer's Mess. "With its own exclusive bar, dining area that seats up to 40 people and soon to be opened adjoining roof top where members can enjoy outside BBQs, it's perfect for comfortable get-togethers, lunch parties, cocktail receptions, and so forth. None of the memorabilia from the Mess has been removed." At present, the Mess caters for lunch time member's bookings only, and can offer very reasonably priced functions. For example, a two-hour cocktail party with light snacks and drinks works out to about $70 per head. Member's evening bookings have to be catered for by outside caterers. "We want as many Force-related and private functions in the room as possible, and to substantially increase the attendance rate of the Mess itself," said SP Herbert. "If we do that, we can hire additional staff and increase the capabilities of the Mess for members." Every senior officer on promotion to superintendent becomes a member of the Mess, which is also open to equivalents within the Force, to honorary and associate members from outside, and to life members who have retired from the Force. Mess members are also encouraged to bring in junior staff as their guests. "We've had a very changing membership over the years," said Mr Herbert. "We now have a lot of junior superintendents in the Force who may have some reticence about coming to the Mess when more senior officers are around. But everyone is well-received, so they should start attending more. After all, the Mess is here to be used, it's a good facility, and it's free - you're not going to get a better deal anywhere else in Hong Kong." Indeed, the improved Mess kitchen includes giant woks, steamers and cooking equipment and the chefs prepare excellent Cantonese as well as international fare. A tasty three-course lunch will set diners back a mere $35, and Wednesdays and Fridays continue the popular tradition of the curry lunch and fish 'n chips respectively. A newly introduced breakfast available on a daily basis (except Sunday) from 7am to 9am, has become extremely popular, especially on Saturdays. The hit of the week, though, is the new Thursday Chinese buffet which has encouraged new faces to appear. Said SP Herbert: "The Mess does not try to make a profit, rather the idea is to provide excellent food and service and then break even. My aim is to gear people up to come in for the lunches in the Mess or the new function room. I'm completely open to suggestions from diners on what kind of food they would like to see on the menu. If enough people want it and will support it with attendance, then I'm more than willing to adapt the menus." |