Sanjay Sheth 
Mahendra Shah 
Mihir Shah

This team will be responsible to:
 - determins the food and beverage needs and quantities, negotiate pricing, contract with Licensed Vendors
 - coordinate space and manage food for breakfast, lunch and dinner in various sections for adults, youth, vegan, VIP and Dignitaries, Tapasvi.                                                                                   
 - prepare and order all food for Patishtha Mahotsav
 - work with Pratishtha Chairs to identify food requirements for each Pratishtha Day
 - develop a formal detailed plan for food preparation/ordering for each day
 - develop guidelines for food preparation as per Jain principles and methods
 - ensure these guidelines are appropriately communicated internally and externally
 - finalize draft menus for each day and get approval from Pratishtha Chairs
 - collect ideas from other large Pratishthas and Jain events (India & US)
 - identify unique menu items for each day
 - identify food items that can be used for multiple purposes
 - solicit/collect quotes from all food catering vendors
 - provide cost analysis of preparing vs. ordering
 - consider sponsoring of professional cooks from India or other parts of the US
 - finalize vendors for each day & manage delivery of food
 - purchase all raw items/groceries needed for food preparation
 - ensure prepared items are stored appropriately so that they do not go bad
 - develop contingency plans for less or more food
 - identify locations/vendors for emergency provisioning
 - ensure all food related items are stored safely and in an appropriate manner
 - ensure all food items are of good quality and have not gone bad
 - develop plan for extremely hot days (water, lemonade, Indian Sherbet; etc.)
 - manage Food Distribution for Patishtha Mahotsav
 - work with Kitchen team to understand requirements for all Prathistha days
 - develop overall plan for how to manage Food distribution for each day
 - identify need for volunteers for each event on each day
 - work with Volunteer Team to attract volunteers
 - allocate volunteers for each day
 - track Volunteer hours and individual contribution
 - track volunteer workload and ensure adequate distribution of workload
 - proactively collect feedback from Volunteers on a daily basis
 - develop contingency / alternate plans of shortage of volunteers in specific areas
 - evaluate possibilities of allocating volunteer responsibility to external entities
 - ensure Food vendors provide all required support from their end
 - identify paper product and food distribution requirements for each day, including:
   - Plates of different sizes
   - Cups of different sizes and material (Hot & Cold)
   - Spoons and forks
   - Paper Napkins for different purposes
   - Table Cloths
   - Garbage Bags of different sizes & purposes 
   - Gloves for different purposes
   - Aprons & Caps
   - Hand Sanitizers
   - Food Warming Trays, Burners, Racks, etc.
   - Collect quotes from all suppliers/vendors
 - consider ordering paper products directly form distributors or factories
 - develop procedures for allocation of paper products & periodic inventorying 
 - work with Facilities Team to identify garbage disposing procedures & guidelines
 - ensure safety in kitchen facilities
 - make provision for all Kitchen supplies, inlucindg:
   - Cleaning supplies
   - Vacuum, Sweepers, Mops, etc.
   - Garbage Bags
   - Gloves     
 - ensure kitchen facility or related areas are cleaned properly after each event
 - develop guidelines & procedures for proper distribution and/or disposal of left-over food
 - develop policy & procedures for proper disposal of cooking oils and other residue
 - ensure only approved and authorized individuals are allowed in Kitchen area