Helping in menu selection

Supervision of services provided by the hotel or caterer (food service, tables, baraat procession)

Food manager to take care of food quality, taste, and food presentation

Plate counting

Any extra requirements for rituals like curd, ghee, rice, etc.

Food packets for other agencies and guests checking out

Arranging creative food stalls (Gola station, Faluda station, Turkish ice cream, etc.)

Unique food display options for the serving tables