RC Associates Ltd was started by Robert Croft in March 1984 in response to a growing need for a distinctly professional and creative consultancy service specialising in the foodservice industry.
The Consultants Pledge - RC Associates Ltd is independent and pledges to comply with the following code of practice:
Current Project File
*Good Earth Group, London - Management/Design Consultancy (Chinese Restaurant group)
OANDO Plc – Lagos, Nigeria - Management/Design Consultancy 16 Floor Office Blocks – 2016/17
*Volkswagen Kaluga Russia – Design, Training and Audit Consultancy - 2012/14/15/16/17
Temooljee Co.Ltd, Victoria, Seychelles - Management/Design Consultancy from 2012/13/14/17/18
We also have further projects under review following proposals submitted that have not yet been awarded. Decisions about these projects will be known in mid 2018
NEW EU LEGISLATION AFFECTING THE FOOD SERVICE INDUSTRY HAS BEEN IN FORCE SINCE 2006.
The re-designed Kelvingrove creates a more accessible and visitor friendly attraction, with better and larger shops, café and toilet facilities. there are more objects on display than ever before within the 22 major galleries and a wide range of educational and learning facilities for all age groups.
In France, the number of "cuisines centrales" or Central Production Units (CPU’s) has climbed to around 4,600 from just under 2,000 at the outset of the nineties. In other countries – UK, France, Switzerland, Holland, Germany, Russia, Japan, Australia and United States - the numbers are still gaining momentum, and predictions point to rapid growth ahead. The figures refer to "certified central production units".
Robert A Croft FIH besitzt mehr als 50 Jahre Erfahrung im Hotel – und Gaststättenwesen, 10 Jahre davon als Küchenchef, hauptsächlich in Deutschland und in der Schweiz.
Services available from RC Associates Ltd
- Management Advisory Services
- Operations and Overviews
- Design & Planning and Contract Management
- Scheme Design
- Detailed Design
- Tender analysis Construction
- Defects surveys Post Contract
- Operational and Systems Training
We use 2 different cooking methods in the kitchen… the traditional prepared meal process and another less familiar method called sous-vide.
The following information explains what exactly sous-vide is and what its benefits are.
HACCP Monitoring powerpoint presentation
BHA/Hospitality Matters/Sept 2000
Volkswagon AG, Wolfsburg FE, Restaurant West End plans