The Guest should be well sorted
Food should be made sufficient more importantly ,preferred meal be served to avoid wastage .adequate water should made available not serving 10 people  on a table with 2 big Eva bottles for 8hrs . Drink should made available, 
Reduce cost expended on  printing of brochures, handbooks. There is need to work  with the capacity of the hall (it was rough because it was over crowded) people standing to eat because there was no chair etc.