How to Cook for AA Rosettes

What makes an AA Rosette and how to cook for more

  • 1 hour
  • 119 British pounds
  • Video Call

Service Description

Want to increase revenues through better quality food / higher guest satisfaction and also help motivate and retain front and back of house staff? This one-hour session allows you to discuss with an expert the way in which an AA inspector assess a meal for Rosettes. It will also explain the process for awarding 1-2 and 3 -5 Rosettes We will look at the 16 key areas an inspector looks for as well as discuss your purchasing, your menus and your competition. Please note that this treatment does not write menus for you or advise on pricing or service style. YOUR HCC EXPERT Alistair Sandall FIH was a Senior Hotel & Restaurant Inspector for the AA for nearly 12 years. During that time, he assessed over 2,500 hotels from 1 to 5 * and additionally, over 1,000 high street restaurants from 1 to 5 Rosettes. He also headed up the Training & Consultancy division of AA Hospitality Services. Prior to this he was a hotel GM for nearly 20 years in London and the provinces. His training was at West London University and included spells overseas as well as the UK. Most recently Alistair was Head of Professional Development at the Institute of Hospitality TREATMENT FORMAT Establishment questionnaire to be completed by hotel (20 mins) Evaluation of relevant review websites 1 Hour Video Conference with HCC Expert As an advisory treatment, this session is NOT is covered by our HCC Savings Guarantee.

Contact Details

0118 4050 200

support@hotelcostclinic.com