101 Management Solutions

01/04/2022

HIRING ALERT

01/04/2022

𝐍𝐄𝐖 𝐎𝐏𝐄𝐍𝐈𝐍𝐆 𝐇𝐎𝐓𝐄𝐋 𝐋𝐎𝐂𝐀𝐓𝐈𝐎𝐍 𝐈𝐍 𝐂𝐇𝐇𝐀𝐓𝐓𝐈𝐒𝐆𝐀𝐑𝐇 𝐑𝐀𝐈𝐏𝐔𝐑*
𝐔𝐫𝐠𝐞𝐧𝐭 𝐨𝐩𝐞𝐧𝐢𝐧𝐠
 𝐂𝐎𝐌𝐏𝐀𝐍𝐘 WILL 𝐏𝐑𝐎𝐕𝐈𝐃𝐄 𝐅𝐎𝐎𝐃 & 𝐀𝐂𝐂𝐎𝐌𝐌𝐎𝐃𝐀𝐓𝐈𝐎𝐍
 𝐈𝐧𝐭𝐞𝐫𝐞𝐬𝐭𝐞𝐝 𝐜𝐚𝐧𝐝𝐢𝐝𝐚𝐭𝐞𝐬 𝐜𝐚𝐧 𝐰𝐡𝐚𝐭𝐬𝐚𝐩𝐩 𝐭𝐡𝐞 = 𝐂𝐕𝐬 𝐨𝐧 9007118153

• 𝐈𝐍𝐃𝐈𝐀𝐍 𝐂𝐃𝐏 𝐒𝐀𝐋𝐀𝐑𝐘 𝟐𝟓𝟎𝟎𝟎/
• 𝐈𝐍𝐃𝐈𝐀𝐍 𝐂𝐎𝐌𝐌𝐈 (𝟏) 𝐒𝐀𝐋𝐀𝐑𝐘 𝟏𝟖𝟎𝟎𝟎/
• 𝐈𝐍𝐃𝐈𝐀𝐍 𝐂𝐎𝐌𝐌𝐈 (𝟐) 𝐒𝐀𝐋𝐀𝐑𝐘 𝟏𝟓𝟎𝟎𝟎/
• 𝐈𝐍𝐃𝐈𝐀𝐍 𝐇𝐄𝐋𝐏𝐄𝐑 𝐒𝐀𝐋𝐀𝐑𝐘. 𝟏𝟏𝟎𝟎𝟎/
• 𝐓𝐀𝐍𝐃𝐎𝐎𝐑 𝐂𝐎𝐌𝐌𝐈 (𝟏) 𝐒𝐀𝐋𝐀𝐑𝐘 𝟏𝟖𝟎𝟎𝟎/
• 𝐓𝐀𝐍𝐃𝐎𝐎𝐑 𝐂𝐎𝐌𝐌𝐈(𝟐) 𝐒𝐀𝐋𝐀𝐑𝐘 𝟏𝟓𝟎𝟎𝟎/
• 𝐂𝐇𝐈𝐍𝐄𝐒𝐄 𝐂𝐎𝐌𝐌𝐈 (𝟏) 𝐒𝐀𝐋𝐀𝐑𝐘 𝟐𝟎𝟎𝟎𝟎/
• 𝐂𝐇𝐈𝐍𝐄𝐒𝐄 𝐂𝐎𝐌𝐌𝐈 (𝟐) 𝐒𝐀𝐋𝐀𝐑𝐘 𝟏𝟔𝟎𝟎𝟎/
• 𝐏𝐀𝐍𝐓𝐑𝐘 𝐂𝐇𝐄𝐅 𝐒𝐀𝐋𝐀𝐑𝐘 𝟏𝟔𝟎𝟎𝟎/
• 𝐂𝐀𝐏𝐓𝐀𝐈𝐍 𝐒𝐀𝐋𝐀𝐑𝐘 6 Nos 𝟏𝟔𝟎𝟎𝟎/
• 𝐒𝐓𝐄𝐖𝐀𝐑𝐃 𝐒𝐀𝐋𝐀𝐑𝐘 10 Nos 𝟏𝟏𝟎𝟎𝟎/
• 𝐇𝐎𝐎𝐊𝐀𝐇 𝐌𝐀𝐊𝐄𝐑 𝟏𝟕𝟎𝟎𝟎/
• 𝐇𝐎𝐔𝐒𝐄𝐊𝐄𝐄𝐏𝐈𝐍𝐆 𝐒𝐔𝐏e𝐑𝐕𝐈𝐒𝐄𝐑 𝐒𝐀𝐋𝐀𝐑𝐘 𝟏𝟓𝟎𝟎𝟎/
• 𝐇𝐎𝐔𝐒𝐄𝐊𝐄𝐄𝐏𝐈𝐍𝐆 𝐁𝐎𝐘 𝟏𝟏𝟎𝟎𝟎/
• 𝐆𝐈𝐑𝐋𝐒 𝐒𝐓𝐄𝐖𝐀𝐑𝐃 (𝟐) 𝟏𝟐𝟎𝟎𝟎/-

09/11/2021

URGENT VACANCY

09/11/2021

Season’s Greetings from 101 Management Solutions Kolkata.

17/01/2014

The hospitality industry today faces numerous challenges, though the largest one still remains — efficiently managing guest experience. In a fiercely competitive sector, it is increasingly important to find new ways to keep guests delighted and attract new ones. A good hospitality software help hotels centralise operations, quickly access information and strategise efficiently.

17/01/2014

https://www.facebook.com/pages/101-Management-Solutions/482102321881264

Our Vision is to be the most sought-after employer, operator and partner in the hotel industry and t

17/01/2014

Food Cost Problems? Find Out What's Happening at Your Back Door

According to a recent National Restaurant Association survey, concerns overcommodity prices and food cost are among the top concerns of restaurant operators today.

While you can't control commodity prices, here's something that you can controlthat could be costing you big money in the area of food cost.

Not long ago we participated in a panel discussion hosted by our local restaurant association on the issue of controlling food cost. One of the panelists was the GM of a very successful local independent restaurant. During the program he got on a roll telling us about some of the waysdishonest delivery drivers have tried to convert his products to their personal use.
He described noticing boxes and containers that were carefully opened and then resealed after some of the contents inside had been removed.

He's discovered short weights on fish, chicken and other products purchased by weight.

During a dairy delivery, he stopped the driver on the way out the back door with several "empty" boxes stacked on his dolly. He discovered that the bottom box wasn't empty. It contained a well-rounded sampling of a few of his most expensive products.

Now more than ever, make sure you've got solid controls at your back door that are followed to the letter, every time a delivery truck pulls up.

The lethal combination of poor systems, inattention, carelessness and greed at your back door can easily add up to more losses than any price increase you'll ever see.

Find out what's going when the delivery truck pulls up at your restaurant today! Give us your thoughts on our page : https://www.facebook.com/pages/101-Management-Solutions

17/01/2014

HOSPITALITY SERVICES FROM 101 MS

STANDARD OPERATING PROCEDURES

Handbook manuals for all departments
Daily /monthly/yearly check lists for easier smooth daily operations formats for accountability and control
Photo shoots for visual presentation.
Departments:-

Food production
Food and Beverage service
Beverage and Cocktail service
Stores , Receiving and Purchase
Food & beverage controls
Housekeeping & Utility/Stewarding Departments
Front office, Bell Desk & Security Department
Travel Desk & Self Transport Department
Sales and Marketing Department
Banquet sales & marketing
Banquet operations
Accounts & Administration
Human Resources
Restaurant design & planning:-

Furniture design & cost analysis
Interior design & cost analysis
Air condition solutions
Lights & mood setting solutions
Uniform designing & cost analysis
Crockery cutlery & glassware designs & cost analysis
Designer storage planning
Side stations & placement
Hostess desk design
Menu engineering and Designs:-

Menu engineering
Recipe sheets /cost cards
Service specifications
Food & beverage cost analysis
Service style & design
Photo presentations for visual analysis
Menu designing & telling rates
Kitchen designing:-

Analyzing the different types of cuisines
Kitchen equipments & cost analysis
Exhaust systems & fresh air solutions
Designing of washing area for health & hygiene
Hardware and Software solutions:-

Billing systems
Billing software
Inventory software
Connected to Tally
Color-Printers
Website Designing
Purchase, Stores & Receiving:-

Setting up of the main stores with FIFO Systems
Setting up of different stores
- Chemical

- Provisions

- Printing & Stationery

- Daily bazaar etc.

Purchase indents & formats

Inventory systems- manual & computerized

Market surveys & annual contracts from vendors

Per stocks expiry date formats

Liquor stocks

Purchase heads & account heads for preparing accounting

Accounts & Administration:-

Daily sales report

Daily Audit formats

Food cost & beverage cost analysis formats

Profit & loss Statements

Expenditure & revenue budgets

Sales & marketing budgets

Public relations budgets

Payment & recovery schedules

Purchase analysis report

Capital Expenditures

Daily stock taking & wastage reports

17/01/2014

We create brands, hotels, restaurant spaces and support your operations.
Collaborate with us and add opportunities to your business.

17/01/2014

Clear path for your business

We chart a clear path for your business that ensures all your activities perfectly match market demand. After all, when you're satisfying your customer, staff and stakeholder needs you'll reach your destination faster than your competitors. Land ahead!

17/01/2014

Marketing strategy

Our marketing strategies for hotels, restaurants and malls are drawn from our body of knowledge, our experience in hospitality marketing strategies, and is mixed with a whole lot of expert intuition. We take your objectives, define what your target customer wants, develop tactics to engage them, carve a competitive edge, and get creative in the process.