Catering Service

ལཱ་ག་ཅི་འབད་དགོཔ་ཨིན་ན།

Preparation and setup: Supervising the preparation of tools and equipment and transporting them to the event site in coordination with the logistics and kitchen department. Quality control: Ensuring food and beverages are served at the appropriate temperature and quality, and adhering to food safety standards. Customer communication: Direct communication with the customer at the party site to follow up on any additional requests and ensure their complete satisfaction. Closing and inventory: Supervising the dismantling and packaging operations after the event, and inventorying the recovered tools and equipment to prevent losses.