My Business Plan (Ashutosh)4

7/28/2019 My Business Plan (Ashutosh)4

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A Comprehensive Project

For

The partial fulfilment of degree course

Masters of Business Administration (MBA)

A Business Plan on Restaurant

Project Guide: Miss Smita Singh

Submitted To: Submitted By:-

Dr.Ritu Narang Ashutosh Vatsa

MBA (RM) 4th Sem

Roll No:-09

Institute of Management Sciences

University of Lucknow

Lucknow


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Table of Contents

1.Executive Summary..................................................................................

2.Evaluation of Business Opportunity.........................................................

3.Industry Profile.........................................................................................

4.Company Profile........................................................................................

5.Marketing Strategy......................................................................................

6.Financial Feasibility....................................................................................

7.Conclusion...................................................................................................

8.Annexure......................................................................................................


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Acknowledgement

I hereby take the opportunity to express my profound sense of great reverence, awe and

gratitude to all of them who have helped me in the success completion of this discretion

project.

I wish to express my sincere gratitude to Mrs. Ritu Narang and Miss Smita Singh,

Institute of Management Sciences, University of Lucknow, for their guidance and

support rendered to me in solving my problems and difficulties that I faced in

completing this task on such a varied and vast subject.

Last but not the least I take this opportunity to express my heartfelt appreciation for my

colleagues for their support and encouragement.


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1.Executive Summery

This business plan is about YUM restaurant which is a single-unit, good sized

restaurant basically focused on healthy and ethnic food. Situated in Lucknow, YUM

emphasis will be on providing ethnic food.

YUM offers its customers top quality food and a great ambience. YUM aim at

providing different YUMMY TASTES from around Indian sub continent. Ethnic

recipes will be used to provide the customers with a diverse & unique menu. It also

emphasizes healthy dishes, recognizing the trend within the restaurant industry for the

demand for the demand for healthy cuisine.

Market Research has shown that although the restaurant industry is very competitive,

the lifestyle changes created by modern living continue to fuel its steady growth.

Therefore keeping in mind this steady growth, we have stepped into the venture of

creating YUM and designed the marketing strategies, operating plan and analyzed the

financial feasibility of the venture. At the same time it is to be understood that per capita

income of people in India is increasing constantly, so, although the competition is high,

the opportunity is also great.

2. Evaluation of Business Opportunity

Business Plan for YUM has been an opportunity for us

to bring the concept of Unity in Diversity to life on

paper. It has provided an outlet to express our passion

for our idea and sell it on to others.

Create significant value to customers: In the prevalent days of uncertainty,

people are becoming more conscious about what they eat and where they eat.

With the growing trends leading to concept like spec iality restaurants we

believe YUM has a strong market. Its main target audience will be health

conscious individuals and families who naturally love ethnic food. Since YUM

specializes in multi cuisine, the second target group will be

the tourist and people who would like to taste different


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Indian cuisines. India on platter is what YUM has to offer!

Produce significant profit to promoters: The main promoter of the business

will initially be the founder of the company. In the long run the returns that he

will get from their investment will be extremely high as a restaurant such as ours

never runs of business with the number of food lovers in India and especially start

earning their returns much faster than normal entrepreneurs due to earlybreakeven.

Good match between competency and business opportunity: The founders of

the company comprises of a variety of people who come from different regions of

India and hence have some knowledge about the food in their respective region.

We have a sufficient number of managers who have good knowledge about

organization management along with the passion and drive to start-up this dream

restaurant. Our team also has two members who have the required accounting

skills. Long lasting venture: Food and its consumption has always been a basic

requirement for mankind and people are always willing to experiment especially

if it benefits their health and body conditions in the long run. Hence, we can be

assured of a stable and consistent demand in the years to come. Our firm is a

going concern since we have estimated breakeven achievement within 1year

which indicates very high profitability for the business in the long term.

Capital (contribution by partners): We will put in capital of 16lacs, 4,00,000

each by all the 4 partners. This will reduce the liability to return the capital.

2.Industry Profile

Although the restaurant industry is very competitive, the lifestyle

changes created by modern living continue to fuel its steady growth.

People are getting busier day by day hence small time to prepare food for themselves

and their families.


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The Restaurant Industry Today:

The food service business is the third largest industry in the country. It accounts for over

Rs.12000 billion annually in sales. The independent restaurant accounts for 15% of thattotal. The average Indian spends 15% of his/her income on meals away from home. This

number has been increasing for the past seven years. In the past five years the restaurantindustry has out-performed the national GNP by 40%. Reasons responsible for it are:

1) Lifestyle changes2) Economic climate3) Increase of product variety.

There are 600 new restaurants opening every month and over 200 more needed to keep

pace with increasing demand. Restaurant owners and operators are working to

understand and respond to the preferences and expectations of different customers.

Doing so requires that restaurateurs re-think their menu offerings, procurement patterns,

technology, training, service and marketing. Clearly, when it comes to serving its

newest customers, the restaurant industry has a lot on its plate.

With vast population base, growing middle class population and strong

macroeconomics\ environment, the Indian restaurant market has emerged as the rapidlygrowing segment in the Indian food industry. Rapid transformation in the lifestyle of

Indians, particularly those living in urban India, has resulted in a dramatic increase in

the demand for processes or health food, packaged and ready-to-eat food products.

3.Company Profile

YUM is a single-unit, good sized

restaurant basically focused on healthyand ethnic food. The restaurant will be

located in Lucknow. Most important to

us is our financial success, but we

believe this will be achieved by offering

high quality service and extremely

clean, non-greasy food with interesting

twists. The restaurant features Full


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Service Dining. This concept offers customers variety, offering multiple dining and

entertainment options within a single establishment. The menu divisions will broaden

our appeal and provide our customer with a different experience on each visit.

Keys to Success:

1. Unique, Innovative & Contemporary: The creation of a unique and innovative

fine dining atmosphere will differentiate us from the competition. The restaurant will

stand out from the other restaurants in the area because of the unique design and decor.

We will offer a fine dining experience in an electric atmosphere.

2. Product Quality: Great food, great service and atmosphere.

3. Spice for Life Menu: The menu will appeal to a wide and varied clientele. Our

eclectic menu features regional specialities around the country.

4. Employee Retention Focus: Employee retention and development programs will

be a primary focus and success platform for this business. Through these programs, we

will be able to draw seasoned elite professionals and build a committed work force. This

lowers our immediate overhead and attracts quality staff.

5. Cost Control Focus: We will control costs at all times, without exception. Cost

Control will be an integrated function of the restaurant from the onset. Cost control is

about managing the numbers, interpreting and comparing the numbers that impact the

bottom line. 80 % of the success of a restaurant is determined before it opens. Our focus

is to control the cost of goods sold to meet our profit margin goals by managing thefollowing crucial elements of cost: Purchasing, Receiving, Storage, Issuing Inventory,

Rough Preparation, Service Preparation, Portioning, Order Taking, Cash Receipts, Bank

Deposits and Accounts Payable.

Mission

To provide region specific finger licking Indian food specially prepared by chefs from

their native region who will be handpicked.

To provide nutritious and tasty food that is customized based on the customers tastes,

preferences and requirements.

Vision

To be recognized as a world class restaurant offering one of its own

kind Indian cuisines combining taste, health and ambience.


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Management

YUM will start out with Partnership of four people, Ashutosh Vatsa, Robin Agarwal,

Rachna Bhatia and Upen Pandey.Our official contact email address is

[email protected](Annuxre-Pg.25)

Start Up Summary

We have found the location in Kapurthala,Lucknow and taken it on rent at the rate of

Rs.50,000 per month. We will be able to set

up our business in a short span of 1month

and start earning profit by the end of first

year.

Our start up costs are mostly equipment ,

furniture, painting, renovation, rent and start

up labour, legal and permit costs associated

with opening our restaurant. At the

beginning, some amount will be allocated for business operations reserve. This is a solid

start up forecast based on our market analysis and our knowledge of the industry.

Locations and Operations:-

Kapurthala, Lucknow is the location selected for the YUM. Kapurthala

Is one of the most developed areas in the city.

Restaurant Design

The total space requirement is 3,000 square feet. The restaurant will feature acomfortable and open concept double story design. The dining area will allocate 200

seats and the lounge 50 seats. In total, the restaurant will provide seating for 250patrons.

Operating Criteria
mailto:[email protected]:[email protected]:[email protected]


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The restaurant will be located in Kapurthala. The restaurant will service lunch, dinner,

and after-hours dining during the week and weekends. The restaurant will operate

during peak service time to take advantage of street traffic, and after-hour patronagefrom the entertainment facilities in the area. Service will be available during the

following hours:

Lunch: Monday to Sunday, 11a.m.4:30p.m.

Dinner: Monday to Sunday, 6:30 p.m.12 mid-night

Products and Services

YUM will feature Ethnic dishes, an eclectic ambiance, and superior service. Our food

will be of the finest quality and

prepared with exotic flare. Customer

satisfaction is the driving force

behind our success. We will add newdishes to our menu every 4 months.

The kitchen staff will have the best in

culinary education and work

experience. Their creative talents will

complement one another. The restaurant staff will offer the finest service in an electric

atmosphere and offer customers an extra ordinary dining experience.

YUM,S MENU

This menu is going to be extremely simple. We keep a small group of constants on the

menu and then feature a chefs recommendation that we plan will account for 85% of

meals ordering. This will help us to reduce waste and pan

ingredients and purchasing. Our chef will have great latitude in


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designing and producing menu offerings from many different Indian cultures. We will

endeavour to procure all the traditional, authentic ingredients necessary to hold true to

these varied and interesting cultural recipes. Our goal is to create the image of satisfying

and nutritious food. As there has been an increased awareness of nutritional and health

concerns in recent years and a growing market of people who now eat this style of

cooking regularly.DRINKS

RANGE OF REFRESHERS

1:MASALA LAMONADE

2:PLAIN LAMONADE

3:FRESH LIME SODA(SWEET/SALTED)

RANGE OF AREATED BEVRAGES

1:PEPSI

2: 7 UP

3:MERINDA

SHAKES AND SMOOTHIES

1:MANGO BANANA SMOOTHIE

2:STRAWBERRY ROMANCE SHAKE

TEA AND COFFIE

1:LEMON ICE TEA

2:PEACH ICE TEA

3:COLD COFFIE

4:MASALA TEA

5:GINGER TEA

6:DARJILING TEA7;GREEN TEA

8:EARL GRAY TEA

MOJITOS

1: GREEN APPLE MOJITO

2:MANGO MOJITO

3:ORANGE MOJITO

RANGE OF APPITISERS

1:POTTATO WEDGES

2:CRISPY SAMOSA,S3:GARLIC BREADS

4:CRISPY CHIKEN

5:MANCHURIAN

SALADS

1: Fresh garden salad

2;Rayta salad

3;chicken salad


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4:pasta noodle salad

MAIN COURSE CURRIES

SHAHI PANEER

KHADI PANEER

MATAR PANEER

MALAI KOFTA

MUTTON CURRYDESSERTS

CLASSIC VANILA

BUTTER SCOTCH

CHEESE CAKES

KESAR PISTA

IMARTI COCTAII

KALAKAND KALAJAM COCTAIL

FRUIT SHOTS

Production:

Food Production and assembly will take place in the kitchen of the restaurant. Fresh

vegetables, meat and dairy products will be used to create most of the dishes from

scratch. The chef will exercise strict standards of sanitation, quality production, and

presentation or packaging over the kitchen and service staff.

Service:

A customer can have food either in the dining room and get full service from a waiter or

from the separate take-out counter which will service those who wish to pick up their

food. Also home delivery orders can be made via telephone or fax. Delivery will be

available at certain times and to a limited area.

Future Opportunities:

The market segment that prefers to eat ethnic and healthy food is expanding at a very

high pace. Also the busy lifestyle is boosting restaurant business. When it comes to

restaurant customers, the two biggest, continuing trends are convenience and quality

As YUM will work on both of these factors, it can be estimated that it has a bright

future.


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5.Marketing Strategy

STP Analysis

Segmentation:

YUM Restaurant intends to cater to a wide customer base. But our main customer base

will include people from middle class and upper middle class. As these are the people

who are both health and money conscious and who dont mind in spending a little extra

amount if they are served with quality variety of food.

Targeting:

The market for YUM covers a large area of diverse and densely populated groups,

although we have defined some groups as targeted segments that contribute to our

growth projections. YUM will be located in an urban setting and in an area where

people travel to eat out and one that is also frequented by tourists.

Target groups are:

Ethnic food lovers:

As YUMS speciality is in ethnic food so our main target group consists of people who

like to have good quality ethnic food. As we have dishes from all the regions of India so

the target market consists of people from all the areas.

Nuclear families:

Working couples are usually more interested

in trying out places which are trendy and

healthy at the same time. They have double

income and it is particularly easy to make

them spend money again- they spend the most

on drinks, appetizers and tips.

Tourists:

Tourists both Indian and foreign origin will be another target segment because ther are

the people who like to eat region specific food while travelling.


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These particular market segments ate 15-50 years old, have disposable income, and are

seeking upscale, trendy, and comfortable restaurant options.

Positioning

YUM will bepositioned as a restaurant for both

middle and lower class people serving good

quality ethnic food.

Strategy and Implementation Summary:

Our strategy is simple; we intend to succeed by giving people a combination of great,

healthy, ethnic food, and an environment that attracts people like a magnet.

Implementation isnt simple, but thats in the doing of it, not in the plan.

We will focus on establishing a strong identity in our community with a grand opening.

Our main focus in marketing thereafter will be to increase customer awareness in the

surrounding communities. We will direct all of our tactics and programs toward the goal

of explaining who we are and what we do. We will keep our standards high and execute

the concept flawlessly, so that word-of-mouth will be our main marketing force.

We will create an appealing and entertaining environment with unbeatable quality at an

exceptional price. As an exciting and eclectic restaurant, we will be the talk of the town.

Therefore, the execution of our concept is the most critical element of our plan. All

menu items are moderately priced for the area. While we are not striving to be the

lowest-priced restaurant, we are aiming to offer exceptional food at reasonable prices

for the average restaurant diner.

Competition:

Located in a happening place like Kapurthala, YUM faces major competition from a

few well-known restaurants in and around. The Aryans and Salt top

the list. These places are known for their unique theme based

ambience. While Aryan has created a family ambience which is


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different from other restaurants, Salt brings alive the real Indian taste that every man

can relate to.

Competitive Edge to YUM:

Our competitive edge is the menu, the chef, the environment, and the tie-in with whatshealthy and trendy. YUM competitive edges are:

1. The owners thorough understanding of opening and running a restaurant.

2. An extraordinary contemporary restaurant design.

3. Ethnical and Cultural menu with featured menu changes every 4 months.

4. Unique, two story spatial layout.

5. Baloon skulpting for children for childrens

6. Dedicted birthday party and kitty party area

Marketing Strategy:

YUM Restaurants marketing strategy will be to promote

ethnic food and superior service. Marketing initiatives will

concentrate on the following:

Building:

The most important marketing tool that we have is the

exterior and interior of our building. The ambience of YUM will help in attracting more

and more customers.

Customer Service:

In a restaurant industry, customer service has always been the major draw for the dining

clientele. Food and atmosphere is far out-shadowed by superior customer service that

turns a new customer into a repeat customer.


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Management will demand the BEST Serving staf provide the very best in quality

services to the customer, making certain that they are content and satisfied with their

dining experience. Wait-staff are thoroughly trained to make good relations with the

customers.

Advertising and Promotion:

Our Advertising Plan and media schedule call for targeting customers directly through

local publications. Management recognizes the key to success at this time of initial

opening is extensive media promotion. This must be done aggressively in order to

accomplish our service goals. A healthy budget is allocated for the first year. A primary

part of the budget is allocated to create the media and customer buzz for the month prior

to opening and the next three months after the grand opening. The full marketing

program is as follows:

Media Objective and Strategy:

Establish our image as a unique restaurant with great service, value, and great ethnic

food served in an eclectic atmosphere. We will maximize efficiency in the selection and

scheduling of advertisements by: Selecting primary local publications with high specific market penetration.

Scheduling adequate frequency of ads to impact market with menu items and

promotions.

Where possible, positioning advertisements in or near entertainment/food related

editorial.

Additionally, we will develop a consistent reach and frequency throughout the year,

targeting each specific customer.

Promotional Campaign:

The best way to reach our potential customers is to develop an intense advertising

campaign promoting YUMS concept of Spice of Life. In

addition to standard advertising practices, we will gain considerable


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recognition through newspapers, newsletters, public announcement and from our

dynamic menu.

Our periodic customers surveys and weekly menu items sales evaluations will help us

to understand what advertising is working and what is not; basically who we are

reaching. Our goal is to understand our customer, measure the success of our direct

marketing and media activities, and redirect advertising as effectively as possible.

Press Release/Grand Opening:

YUM will release a series of press release on the grand opening.

Editorial Visitation:Leading up to the Grand Opening, and over the first 6 months

of operations, we will invite the most influential reporters and editors from all local

publications to YUM Restaurant in order to evaluate our menu, service, and

atmosphere.

Sales Strategy:

YUMs sales strategy requires consistently high quality food, service, speed and

atmosphere. We can accomplish this by:

Hiring employees who genuinely enjoy their jobs.

Continually assessing the quality of all aspects mentioned above, and immediately

addressing any problems.

Interacting with our customers personally, so they know that their feedback goes

directly to the owners.

Evaluating food choices for popularity, and keeping favourite on the menu as we rotate

seasonal foods and specials.


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6. Financial FeasibilityProfit & Loss Account for the Year Ending 2013-2014

(of YUM the Restaurant)

Particulars Amount (Rs.) Particulars Amount (Rs.)

To Raw Material 12,00,000 By Sales 25,00,000

To Gross Profit c/d 15,50,000 By Closing Stock 2,50,000

27,50,000 27,50,000

To License &Permits 10,000 By Gross Profit b/d 15,50,000

To Establishment Exp 1,00,000

To Manager 1,20,000

To Chef 96,000

To Waiter 1,44,000

To Cleaning 12,000

To Music & Ent. 3,200

To Repairs 12,000

To Electricity 24,000

To Water 14,400

To Gas 50,400

To Taxes 24,000

To Rent 3,00,000

To Advertisement 60,000

To Decoration 24,000

To Stationary 24,000

To Provision for BadDebts

12,000

To Insurance 1,20,000

To Interest on Capital 1,00,000

To Depreciation on

Furniture

25,000

To Depreciation onFixture

7,500

To Depreciation on

Equipment

30,000

To Provision for Tax 71,250

To Net Profit 1,66,250

15,50,000 15,50,000


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Profit & Loss Account for the Year Ending 2014-2015





42,00,000 42,00,000

To Manager 1,80,000 By Gross Profit b/d 26,00,000

To Chef 3,60,000

To Waiter 4,80,000

To Cleaning 24,000


To Repairs 24,000


To Water 14,400

To Gas 1,00,800

To Taxes 48,000

To Rent 4,50,000

To Advertisement 1,20,000

To Decoration 60,000


To Provision for BadDebts

24,000



To Depreciation on

Furniture

22,500

To Depreciation on

Fixture

7,125

To Depreciation on

Equipment

25,500

To Provision for Tax 1,00,643

To Net Profit 2,34,832

26,00,000 26,00,000


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Profit & Loss Account for the Year Ending 2015-2016





47,00,000 47,00,000

To Manager 1,80,000 By Gross Profit b/d 27,00,000

To Chef 3,84,000

To Waiter 4,80,000

To Cleaning 24,000


To Repairs 24,000


To Water 14,400

To Gas 1,00,800

To Taxes 48,000

To Rent 5,40,000

To Advertisement 69,750


To Provision for Bad

Debts

24,000



To Depreciation onFurniture

80,250

To Depreciation onFixture

6,769

To Depreciation on

Equipment

21,675

To Provision for Tax 1,11,872

To Net Profit 261,034

27,00,000 27,00,000


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Projected Balance Sheet as on 31st March 2013-2014

Particulars Amount Particulars Amount

Capital Account Fixed Assets

Ashutosh

5,00,000

Add: Interest 25,000_

Robin 5,00,000


Rachna 5,00,000Add: Interest 25,000_

Upendra 5,00,000


5,25,000

5,25,000

5,25,000

5,25,000

Furniture 2,50,000

Less: Depreciation

25,000_

Fixture 1,50,000

Less: Depreciation

7,500_

Equipment 2,00,000

Less: Depreciation

30,000_

2,25,000

1,42,500

1,70,000

Capital Reserve & Surplus Current Assets, Loan and

Advancements

Profit and Loss Account 1,66,250 A-Current Assets

Current Liabilities &

Provisions

Closing Stock 2,50,000

A-Current Liabilities Debtors 3,50,000

Less: Provision 12,000_

3,38,000

Creditors 1,47,500 Cash in Hand 3,29,500

B-Provisions Cash at Bank 5,00,000

Provision for Income Tax 71,250 B-Loans & Advances

Security Deposits 1,50,000

Loan to Staff 2,50,000

Miscellaneous Expenditure

Preliminary Expenses 1,30,000

24,85,000 24,85,000


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Ashutosh5,25,000


Robin 5,25,000


Rachna 5,25,000


Upendra 5,25,000


5,51,250

5,51,250

5,51,250

5,51,250

Furniture 2,25,000Less: Depreciation

22,500

Add: Purchases* 6,00,000_

Fixture 1,42,500

Less: Depreciation

7,125_

Equipment 1,70,000

Less: Depreciation

25,500_

8,02,500

1,35,375

1,44,500

Capital Reserve & Surplus Current Assets, Loan andAdvancements



Provisions


A-Current Liabilities Debtors 3,24,000

Less: Provision 24,000_

3,00,000

Creditors 2,30,000 Cash in Hand 4,13,100


Provision for Income Tax 1,00,643 B-Loans & Advances


27,70,475 27,70,475

NOTE:

*Furniture Costing Rs.6, 00,000 will be purchased on 31st March 2014


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Ashutosh5,51,250


Robin 5,51,250


Rachna 5,51,250


Upendra 5,51,250


5,78,813

5,78,813

5,78,813

5,78,813

Furniture 8,02,500Less: Depreciation

80250_

Fixture 1,35,375

Less: Depreciation

6,769_

Equipment 1,44,500

Less: Depreciation

21,675_

7,22,250

1,28,606

1,22,825

Capital Reserve & Surplus Current Assets, Loan and

Advancements



Provisions


A-Current Liabilities Debtors 2,48,000Less: Provision 24,000_

2,24,000

Creditors 50,000 Cash in Hand 4,40,477


Provision for Income Tax 1,11,872 B-Loans & Advances


27,38,158 27,38,158

The projections show that Sales of YUM is increasing month over years steadily.This states that YUM is moving towards vision and position itself as a preferential

brand of the customers.


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Break Even Analysis for YUM Restaurant

Break Even has been shown on sales of the restaurant to show the minimum

sales it should make in order to save itself from losses.

The more actual sales are above the Break Even Sales, more will be the profit.

By analyzing the Profit and Loss Statement of 1st

year, we come to know that Break Even Point is

Rs.27, 21,643.

Sales 25,00,000

Variable Overheads

Purchases 12,00,000Music & Entertainment 3,200

Repairs 12,000

Electricity 24,000

Cleaning 12,000

Gas 50,400

Advertisement 60,000

Decoration 24,000

Depreciation (25,000+7,500+30,000) 6,25,00

Printing & Stationary 24,000

Provision for Bad Debts 12,000Provision for Tax 71,250

15,55,350

Fixed Overheads

License and Permit 10,000

Establishment Expenses 1,00,000

Managers Salary 1,20,000

Chefs Salary 96,000

Waiters Salary 1,44,000

Water 14,400

Taxes 24,000Rent 3,00,000

Insurance 1,20,000

Interest on Capital 1,00,000

10,28,400

Contribution (Sales-Variable Cost) 9,44,650

BEP Sales (Fixed Cost*Sales/Contribution) 27,21,643


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Financial Statement Analysis

Profitability Analysis

Gross Profit Ratio 62%

Net Profit Ratio 6.65%

Operating Profit Ratio 127.35%

Current Ratio 6.48

Liquidity Analysis

Quick Ratio 5.33

Net Working Capital 11,98,750

Return on Investment 10.47%


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7.Conclusion

The above analysis of YUM restaurant lead us to conclude that our business planholds a good potential to succeed as our financial forecast sounds to be promising.

Although our view towards the business plan sounds optimistic, if everything goes as

per the estimates, we would be able to recover our cost in not less than six to seven

months. However taking the uncertainties and external factors into consideration

there may be deviations between the estimates and the reality. As a result it may

impact our breakeven which may require us to revisit our business plan and make

changes accordingly. YUM is a unique blend of taste, health and ambiance would

help us to serve our customer better and would finally help us to stand out as a world

class Indian cuisine restaurant.

Annexure- Resume

ASHUTOSH VATSA

Career Objective:

My objective would be to excel in the field of retail sector and to achieve a respectable position with

the help of my knowledge, hard work, enthusiasm and passion. I would like to work in sink and

involve myself in providing best services to customers those in need.

Professional Qualification:

PursuingMaster of Business Administration in Retail Management

Institute of Management Sciences, University of Lucknow (2011-13)

Academic Qualification

Bachelor of Commerce

Sunbeam College for Women, Varanasi

(2006-09)

[email protected]

+91-7275722033

ES1/437 Sitapur road scheme,sitapur road, Lucknow-226021


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Intermediate (ISC Board)

St. Johns School, DLW, Varanasi (2006)

High School (ICSE Board)

St. Johns School, DLW, Varanasi (2004)

Additional Qualification:Windows, Office (Word, PowerPoint, Excel), Internet

Training:

Summer Internship Program:

BIG BAZAAR - Phoenix United Mall, Lucknow (8 weeks)

Project: Customer Satisfaction on Billing Procedure

Survey to understand customers experience with billing procedure.

Thoroughly analyzed the scope of improvements in the procedure.

Recommended the ways to ensure quickness in billing during the high demand period.

Other:

Training from 25th

December, 2010 to 8th

January, 2011 at Levis Store at Varanasi

Extra Curricular Activities:

2nd

position in Volleyball match in the event SRIJAN2011 organized by LU IMS (2011)

Member of MAY I HELP YOU, a Social Welfare Society (2010)

Runners up in inter-college Volleyball match (V.B.S. Purvanchal University) (2008)

2nd

Position in inter-house Basketball match (2007) Joined contemporary Jazz workshop (2007)

Worked as Council Member for College (2007)

House Vice-Captain (2005)

Consolation Prize in Commerce Exhibition at School level (2005)

3rd

Position in 4100m Captain's Relay at School level (2005)

Runner up position in Basketball Team of Varanasi Zone in Association

of the Schools for ISC in U.P. (2003)

1st

Position in Cricket Ball Throw (2002)

Personal Interests:

Playingl cricket, listening to music of all genres, watching movies, writing poetrys, sketching

socializing with people.

Personal Details:

Fathers Name:B.P.MISHRA


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Mothers Name: INDU MISHRA

Date of Birth:1/8/1989

Permanent Address:ES1/437 SITAPUR ROAD SCHEME ,SITAPUR ROAD LUCKNOW

Current Location:Lucknow

Declaration:I hereby declare that the information furnished above is true to the best of my knowledge and can

produce testimonials whenever asked for.

Date: Ashutosh Vatsa

ROBIN AGRAWAL

+91-9935468187 [email protected]

TRAININIG & DEVELOPMENT PROFESSIONAL

Astute and experienced professional seeking challenging assignment in a growth oriented

organization in service or product led industry

PROFILE

Diligent and competent BD, T&D professional with 2.6 years experience. Currently with goo2o.com

Solid background in providing personnel and organizational management and accomplishing training

objectives

Continually monitoring ways for improvement of organizational development and seeking ways to reduce

budgets

Excellent time management, prioritizing, multi-tasking, organizational and communications skills at all levels

Able to learn quickly, make effective decisions, keen instincts for problem resolution as an effective team

member

EXPERIENCE

O2O Technologies Pvt. Limited from Feb 2010 to Present

Designation: Asst. Manager (T&D)

Integrated newly revitalized training and safety programs to meet government standards and

monitored the progression designed to maximize employees response, performance and knowledge

Prepared short and long-term training schedules utilizing a database for scheduling and tracking

progress of participants to ensure that the learning objectives are being met while checking for

compliance and completion of all requirements for assigned personnel

Managed multiple projects while working closely with different agencies to execute training programs

to provide required support resources; ensuring for proper personnel, equipment, supplies and

making transportation arrangements for deployments

Recognized for designing a challenging training program resulting in team members achieving higher

proficiency ratings during periodic skills testing, evaluations and promotion scores

Handling a big team for internal sales and trained them regularly for good result

EDUCATION


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Master of Business Administration (MBA) 2010

Greater Noida Institute of Technology, Gr. Noida

Bachelors of Science Industrial Chemistry 2007

BBC, Bundelkhand University, Jhansi

Class XII U.P. Board - 2004

Class X U.P. Board - 2002

Computer Proficiency: MS Office & Internet; Language: Basics of C; DCA (O level) from

DOEACC

TRAINING & PROJECTS

MBA Training 10weeks

Bajaj Allianz- ULIP and Traditional Policies

Project: Market Research and Business Development

Survey about the interest rate of people towards Bajaj Allianz Policies For which kind of policies people thinks that they are safe to use

Strategy development to enhance the interest rate of the people

Role of the brand ambassador for improvement of Current status.

Academic Projects:

Project with E-Commerce

Developing an understanding of what the customers want to buy with the help of e-commerce ( Online shopping).

Project with Industrial wastage

Worked on environment effect and how we manage the wastage

Also helped in organizing an exhibition during the training time

Acheavements:

Manager of the month in last RNR of Goo2o.com

Culture committee head of GNIT MBA Institute, Gr. Noida.

Second Topper of B.Sc [industrial Chemistry] final year.

PERSONAL DETAILS:Mothers Name: Neelam Agrawal

Date of Birth: 15 March 1983

Permanent Address: 24, Ahilyabai Colony, Lanka, Varanasi-221005

Phone: +91-9935468187

PAN: DQFPS5171A


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Interests: Salsa, Badminton, Cartooning, Sketching and playing music

Current Location: Delhi

UPEN PANDEY

Qualifications

Marketing Professional seeking a challenging leadership position in the area of Business Analytics. Excels

at analyzing tactical business requirements in the area of operations and formulating action plan for

attaining corporate goals. Good communication and interpersonal skills. Technically proficient in MS-

Office and hands on knowledge of SPSS.

Education

FORE SCHOOL OF MANAGMENT, New DelhiPost Graduate Diploma in Management, Marketing & Operations, 2010 (CGPA 2.8/4.0)

BANARAS HINDU UNIVERSITY, VaranasiBachelor of Science, Statistics, 2008 (72.77%)

Professional Experience

Hewlett Packard: Global e-Business Services, Bangalore (July, 2011 Present)

Business Analyst, Events Governance

Define and institutionalize a common discipline for Events Business like events taxonomy and keyelements of events guidance/footprint

Events spend analysis across segments and types and other KPI analysis

Foster Best Practice Intelligence and sharing (across regions, with partners, competitive analysis,ROI and benchmarking, etc.)

INDIAN OIL CORPORATION LTD. LPG Bottling Plant, New Delhi (April, 2010 - June, 2011)

Summer Intern

Worked on project titled: A Study of Total Quality Management and Implementation of Six SigmaManagement in LPG Bottling Plant

Academic Projects

SCM-CRM Synergy in Indian Organized Retail Sector

Market survey to understand the customers, their lifestyles and potential for the customersegmentation in terms of Investment products and service needs

Personal Interests

Singing, Listening to Music, Cooking, Playing Computer Games

[email protected]

+91-8953152086

B-27/88-34A, Flat No.S-3, Lane No.3, Ravindrapuri, Varanasi


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resume

Rachna Bhatia

Address: 99-A Laxmanpuri, Faizabad road Lucknow.

Mobile: 9651455204

E-mail: [email protected]

CAREER OBJECTIVE:

To undertake challenging assignments and use my potential to the optimum thus facilitating growth of

the organization and self

CAREER SUMMARY:

An upcoming retail professional,M.B.A. (Marketing) from School ManagementSciences,Varanasi.

Detail oriented with an analytical bent of mind and a positive attitude.

An effective communicator with exceptional relationship management skills.

Ability to support and sustain a positive work environment that fosters team performance andgrowth.

EDUCATIONAL QUALIFICATIONS

2012: M.B.A. (Marketing)from IMS Lucknow University, Lucknow.

2010: B.Sc. from Lucknow University, Lucknow.

2007: 12th

from Carmel Girls Inter School Lucknow with 73% marks.

2005: 10th

from Carmel Girls Inter School Lucknow with 68% marks.

TRAINING UNDERTAKEN:

In BIG BAZAR (SAHARA GANJ) at HAZRATGANJ Lucknow for 10 days from 31st

oct to 10th

nov.

In WEST END MALL(LUCKNOW) underMALL MANAGEMENT for 2 months from 22nd

may to 22nd

july.


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COMPUTER PROFICIENCY

Tools/ Platforms:

Applications : MS Office.

Operating Systems : Windows- 9x, 2000, XP

Skill sets:

o Excellent Communication and interpersonal skills

o Sincere and willingness to learn

o Adaptable to changes

PERSONAL DETAILS

Date of Birth: 11th

Sep, 1987.

Languages: English, Hindi

Marital Status: Single

Current Location: Lucknow

.

Date: Rachna Bhatia

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