We were having email exchange about something else, it diverted to WSPC 2017. Here is what she had to say

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Hi Deb,
I’m sure that India will do a fantastic job with the World Championships. You have a great team that I’m sure will work well together to produce something that is fantastic.
Gareth and Tom individually took control of organising the WPC and WSC respectively in terms of content, organising test solvers, deciding what went in/out, etc.

They had deadlines to work to so that everything went to the printers on time.

I did a lot of the “other” jobs – organising T shirts, bags, coasters etc. and my car was full to bursting when I travelled to the competition.

Gareth did all the clever stuff with the AV – it was cheaper for us to purchase TV’s etc. than it would have been to hire it all for the week.

We got the desks from the school next door – that was a pain as we had to hire a “man with a van” to move them in, then back afterwards. We had to do that as the hotel didn’t have enough tables.

All I’d say, which I’m sure that you already know is get a project plan together, delegate your tasks out and have regular progress updates.

I know that Gareth is on the board now and I’m sure that both he and Gyorgy will give you help if required from the board. Anything else, just give us a shout – but I can’t see you needing to.

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I (and not Liane) have highlighted the part in red

Off-topic, but putting it down since I remembered.

She told me she won't come to India because the food doesn't suit her.
I asked her if she was serious and she said yes.

Having suitable cuisine for players is going to be very important/crucial.
(Though, I don't know how well it was done in Goa)

Her reason was it is too spicy, etc. so I simply told her that even I have a problem with spices and restaurants are used to the request to make things less spicy. Especially big restaurants which have multi-cuisine options. But yes, this is a point we will have to confirm, because most of them will not be used to spices, etc. in the food. We did ask Clark's Exotica about this, and they seemed willing to control the cuisines in their new restaurant, since we will be taking up most of the hotel for the event. I forget whether we've asked this question to the other two places shortlisted.