Committee
Food Committee
Food Committee — 47 members. Chair: Subramanian Angappan; Co-Chair: Pramila Kanniyappan.
Committee
Food Committee
Members
47
Total team
Chair
Subramanian Angappan
Co-Chair
Pramila Kanniyappan
Priority
Critical
Key Dependencies
RegistrationHospitalityVolunteerEvent Day ManagementFinance
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Committee Overview
The Food Committee is responsible for planning, vendor coordination, food counts, service timing, volunteer serving support, water distribution, special meal needs, cleanup coordination, and food-related communication across all convention days.
Official Responsibility
Manage food, snacks, beverages, tea, water, and related arrangements for convention participants, guests, and volunteers.
Scope of Work
- Food count planning by meal and day
- Vendor coordination
- Meal schedule planning
- Token/badge-based validation
- Volunteer serving support
- Water distribution
- VIP/Chief Guest/Sponsor food
- Sheraton food coordination
- Waste cleanup and labor
- Quality control
Key Workstreams
- Food count planning
- Vendor coordination
- Meal schedule planning
- Food token or badge-based validation
- Volunteer serving support
- Water distribution
- VIP/Chief Guest/Sponsor food support
- Sheraton food coordination
- Waste cleanup and labor planning
- Quality control
Focus Areas
Food countsVendor coordinationSheraton foodWater distributionCleanupServing volunteers
Key Responsibilities
- Finalize caterer contracts and menu rotation
- Plan accurate counts per meal and per day
- Coordinate Sheraton and venue food logistics
- Manage serving volunteers, water, and cleanup
Onsite Execution Plan
- Multiple serving lines with separate VIP/sponsor lane
- Volunteer servers deployed 30 min before each meal
- Water stations distributed throughout venue and refilled hourly
- Cleanup crew assigned by zone with shift handoff
- Hourly count reconciliation with Registration
- Backup buffer (~10%) held for late arrivals
Risks / Mitigation
| Risk | Mitigation |
|---|---|
| Overcount / undercount | Daily count updates + buffer |
| Long food queues | Multiple lanes + staggered meal times |
| Food shortage at peak | Buffer + on-demand vendor callouts |
| Cleanup delays | Zone-assigned crew + shift schedule |
| Water shortage | Refill schedule + reserve stock |
| Vendor timing delay | Confirmed delivery windows + escalation contact |
Coordination Needed From Other Teams
- RegistrationFinal attendee count
- FinanceVendor payment and contract
- HospitalityVIP/Chief Guest food needs
- Event Day ManagementFood queue control
- Volunteer CommitteeServing volunteers
- Hotels ManagementHotel-based food coordination
- TechnicalCount reports / dashboard
- SecurityCrowd control near food areas
Documents / Links
- Caterer ContractPlan
- Menu RotationPlan
- Meal Count SpreadsheetBudget
- Dining LayoutPlan
- Daily Food ReconciliationReport
Committee Contacts
- Subramanian AngappanChair+1 555-0190 subramanian.angappan@fetna2026.org
- Pramila KanniyappanCo-Chair+1 555-0191 pramila.kanniyappan@fetna2026.org
Open Questions
- Jain / vegan / gluten-free percentages?
- Outside catering allowed at Sheraton?
- Star Night service style — plated, buffet, or boxed?
Notes / Updates
- Mar 20 — Two caterers shortlisted, tasting Apr 02.
- Mar 12 — Sheraton requested 14-day advance count.