What do your starting plate price range from?
What is the maximum capacity your venue can incorporate in your largest indoor hall?
What best describe your establishment?
Do you have indoor/Outdoor option in your venue?
What is your policy in catering?
- Inhouse catering, out side vendor Allowed
What is your policy on décor?
- Decorators should be chosen only from enlisted panel
Does your venue have on site accommodation?
What is the maximum capacity your venue can incorporate in your largest outdoor lawn?(leave blank if outdoor space is not available)?
What is the starting price for vegetarian menu(assume 250 pax and standard menu)?
What is the starting price for Non vegetarian menu(assume 250 pax and standard menu)?
What does your standard non veg menu include (mention number of starters, sumberr of main course, veg and non veg)?
What is the policy on alcohol from outside?
How many rooms are available in your accommodation?
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