MANASSURE an operating and consulting services organization, has extensive experience in conceptual development, market research, economic feasibility reports, strategic business planning, project development, technical assistance, marketing and sales, pre-opening and on-going operations in the hotels, resorts, convention and leisure industry.

MANASSURE works towards providing turnkey solutions. MANASSURE portfolio of services include conceptual development, market research, economic feasibility reports, strategic business planning, project development, technical assistance marketing and sales and  pre-opening.

MANASSURE offers complete services from concept to completion across different hospitality verticals including Spas, Club, Golf courses, Hotels and Resorts.

Planning for Future Trends

  Design
  Hygiene
  Apt Manpower
  The F&B Realm
  Expanding Range
  Equipment Range
  Driving Force

Aligning Purchase Efforts

  Streamlining Purchase Efforts
  Efficient Techniques
  Effective Tendering
  Effective Evaluation & Evaluating Suppliers

Food & Beverages

  Changing Scenario
  Nutrient Value
  Organic food
  The Chef
  The professional
  Menu Planning & Type of Menu

Food Service equipment

  Space allocation
  The Concept
  Suiting the need
  Trends in kitchen design, planning & BOQ.
  The Equipment classification- Receiving raw materials, Food preparation, Cooking,       Ware-washers, Food waste disposing, Bakery equipments, Beverages,       Refrigeration equipment, Ice Makers, Display equipment- Food Cabinets,      
      Pre-qualification of vendors
  Bidding & Ordering
  Execution & site Coordination.
  Tentative Menu
  Equipment display

Service and Supplies

  Art of Serving Food
  Food Preparation
  Selecting Supplies
  Procurement
  Purchase Contracts
  Negotiations
  Price Factor
  Staff’s responsibility
  Marketing & customer relationships
  Crockery
  Glassware
  Cutlery
  Chafing Dish
  Serving Trays
  Dessert eating aids
  Portion packs
  Disposable food aids
  Packing & storing
  Aluminum Foil

Interiors

  Contemporary Design
  Design in Hotels and Restaurant
  Methodological Design Features
  Different areas to be designed- Lobbies & corridors, Staircases, Doorways &      Windows, Rooms, Washrooms
  Constituents of designing- Ceiling, walls, Floors,
  Carpets
  Matting Systems
  Furniture, Linen
  Mattresses, Lighting
  Color
  Restaurants, Banquets and Pubs & Bar
  Design brief
  Designing & Layout for Restaurants
  Seating arrays

Clean & Hygiene

  Cleaning areas- Public area, room, washroom, food service area
  Things to clean- Walls & ceiling, floors, carpets, façade & window, glass & mirror,       furniture & upholstery
  Mechanized cleaning
  Extraction
  Suction
  Stripping
  Polishing
  Ultrasonic, high pressure, steam, dry steam cleaning, vapor cleaning machine,
     Frequency of cleaning
  Manual cleaning equipments- Mops & brooms, Microfiber, Mop & Swab, Wiper,      Duster  & Brush, Wringer trolley
  Cleaning equipment- Vacuum cleaner, scrubber drier, floor buffing machine/      burnisher, carpet shampooing machine, Sweeping machine, water jet cleaner,      window cleaning equipment
  Cleaning chemicals
  Dry-cleaning solvents
  Hand cleaning
  Washroom cleaning
  Cleaning of sewer
  Drain & sewage cleaning
  Duct cleaning
  Brushing
  Power washing
  Pests control & Pest control equipment
  Indoor air quality

Engineering

  Lighting décor
  Wires & cables
  Networking
  Generators
  HVAC systems
  Elevators
  Laundry equipments
  Boiler
  Public health engineering
  Swimming pool equipment
  Health & fitness equipment
  Amusement machines

Technology

  Audio systems
  Television
  Conferencing equipment
  Computer hardware/ software
  Electronic cash registers
  Lighting systems
  Safety & security
  Solar energy equipment
  Telecommunication