2017-2018 CATERING GUIDE - dickinson.edu

1 DICKINSON COLLEGE. 2017-2018 CATERING GUIDE . EFFECTIVE 11/9/2017. CATERING GUIDELINES 3. Reserving Space 3. Placing an Order 3. Flowers & Decorations 4. Alcohol at Events 4. Changes & Cancellations 4. Additional Charges 5. Weddings 5. Deliveries & Pick Ups 6. Equipment Rental & Deposits 7. Paper, Plastic Ware, Palm Ware & Miscellaneous 7. BREAKFAST 9. Continental Breakfast Selections 9. Breakfast Buffets 9. Breakfast Add-Ons 10. Beverage Add-Ons 10. LUNCH 12. Lunch Buffets 12. Salad Entrees 13. Signature Sandwiches 14. Lunch Add-Ons 15. Box Lunches 15. Dessert Options 16. Beverage Add-Ons 17. Hydration Stations 17. GROWL STOPPERS 18. Pizza & Sticks 18. Bar Hoppin' 18. Afternoon Stretch 18. HORS D'OEUVRES 20. Cold Hors D'oeuvres 20. Hot Hors D'oeuvres 21. DINNER 22. Beef Entrees 22. Poultry Entrees 23. Seafood Entrees 25. Pork Entrees 26. Pasta Entrees 26. Vegetarian & Vegan Entrees 27. Salad Options 28. 1. DINNER (continued). Vegetable Options 29. Potato, Pasta, Rice & Grain Options 30.

2 Dessert Options 31. Beverage Add-Ons 32. CUSTOMIZED MENUS 33. PICNICS 34. BUDGET FRIENDLY BUFFETS & GROWL STOPPERS 35. ALA CARTE 36. Beverages 36. Breakfast Pastries 36. Breads 37. Desserts 37. Tartes & Torts 38. Cakes 38. Cupcakes 39. Cookies 39. Pies 39. Brownies 40. Ice Cream & Toppings 40. Fondue Bar 41. Salsa, Dips & Snacks 41. Entrees 42. Meats, Proteins & Cheese 42. Sides & Salads 42. Sandwiches 43. Pizza & Sticks 44. Party Trays 44. Additional Condiments 45. MEAL EXCHANGES 46. CATERING Meal Exchanges 46. Dinner Meal Exchanges 46. Meals To Go 46. 2. CATERING GUIDELINES: 2016 2017. RESERVING SPACE. If your event will be held on campus, it is necessary to first reserve a room with the Office of Conferences and Special Events (717-245-1900) - CASE. It is important to book your event well in advance to guarantee availability of space and Dining Services. Arrangements for tables, table setups and space layout, public address systems, and other audio or video requests are handled by the CASE.

3 PLACING AN ORDER. After you have a confirmed room reservation, you may order food for your function from the Dining Services office by phone at 717-245-1318 or email at Events with service or drop-off delivery require fourteen (14) days advanced ordering; pick-up orders require three (3). business days advanced ordering (see published calendar below for order scheduling; some items may not be available); customized menus or service require eight (8) weeks advanced planning to accommodate sourcing, testing, and planning. PICK UP ORDER DAY EARLIEST PICK UP DAY. Monday Thursday Tuesday Friday Wednesday Monday Thursday Tuesday Friday Wednesday The following information is needed at the time of order: Written approval for the amount of the order or an approved, specific budget The day, date, start-time, and end-time of your event Contact name, organization, department, phone number, and method of payment. Payment may be cash, Dickinson internal requisition, or invoiced to an approved billing address (clients external to the College).

4 Events funded by Student Senate must have advanced, written approval before the event will be supported. All internal requisition payments are required in advance. Location - the space you reserved with CASE. Space Set-Up including the number and type/size/shape of tables requiring linen Rain location if original space is outdoors reserved through CASE. Type of function and service style: Breakfast, lunch, or dinner Reception with hors d'oeuvre stationary or passed Buffet all-you-can-eat vs. serving(s) per person Beverage station Snack or breakout refreshment station Waiter service TIPS/bar service Kids meals; kid seating needs Estimated number, not a range, of guests final count must be submitted a minimum of three (3) business days (Monday-Friday) prior to the event. Count accuracy is important as it determines amount of food prepared and impacts your final bill. Leftover food after an event is 3. property of CATERING services and cannot be kept by the client for other uses.

5 If additional food is required due to a higher actual count of guests or higher than normal use then the client will be charged for the additional guest count estimated by actual tally counts or by food portions served. Menu upon request, include special dietary needs such as vegan, vegetarian, gluten-free, and other allergies will be plated and served. Alcohol and Bar Service Dickinson College does not provide or sell alcoholic beverages. You may supply your own alcoholic beverages which must be served by our TIPS trained servers at a charge of $ each per hour. Special arrangements flowers, china service, and linens. FLOWERS & DECORATIONS. Room decorations and audio-visual needs are the responsibility of the sponsor. Use of confetti or similar decor is not permitted. ALCOHOL AT EVENTS. For student-events, the College alcohol policy is thoroughly explained in the Dickinson College Student Handbook. A copy may be obtained from the Campus Life Office. Student-event alcohol must be registered with CASE and the Campus Life office.

6 This policy is in effect for all functions during which alcohol will be served. A TIPS trained bartender is mandatory at any function serving alcohol; one (1) server for every fifty (50). guests. All sponsoring groups are responsible for coordinating delivery of all alcoholic products to Dining Services prior to the event. All event sponsors must contact the CATERING manager before ordering alcohol to determine the appropriate quantity needed for the event. TIPS servers are required to stop serving guests alcohol if they deem it appropriate. Leftover alcohol may be picked up the day following an event unless otherwise specified and must be picked up within two (2) business days after the event. Alcohol becomes the property of Dickinson Dining Services on the third business day and will be disposed of immediately. For further information regarding the use of alcohol, contact the Dean of Students Office (717-245- 1676) or the Director of Dining Services (717-245-1318). CHANGES AND CANCELLATIONS.

7 Requests for changes to an order must be submitted at least two (2) business days prior to the event. We will try to accommodate any needs or changes that you want to make but cannot guarantee results if notice is less than specified. Substantial increases to counts require at least three (3) business days in order for us to ensure enough product is available; again, we will gladly try to help with last-minute increases but cannot guarantee results or exact product availability. All cancellations must be made at least two (2) business days prior to the scheduled event keep in mind this may mean up to four days for weekend events. Proper cancellation eliminates charges for food and labor. Failure to follow cancellation guidelines may result in a bill with charges for the entire event. 4. ADDITIONAL CHARGES. An 18% gratuity will be added to the cost of all non-campus functions. Additional charges that may be incurred for either on or off campus functions include: Rented china Varies TIPS trained bartender/per hour $ (Full bar set up requires one hour prior to and after event.)

8 All other bars require one half hour prior to and after event.). Floral decorations ordered by Dining Services Varies Clean up beyond normal event requirements ($100 minimum) $30/labor hour Lost Dining Services equipment Replacement cost Additional tablecloths (for linens needed above final counts) $ WEDDINGS. CATERING Services occasionally serves wedding receptions on campus with the approval of both the Director of CASE and the Director of Dining Services. Contact CASE (717-245-1900) to make space reservations prior to placing your food order. A service charge of $5 per person will be added to the invoice. A deposit of 50% of the estimated quote is due 60 days prior to the event date. Unfortunately, we cannot accept credit cards; however, payment may be made by cash or check. External bills are sent once a month. RSVPs with menu selections are very important. Be sure to ask guests what they want from the menu you select and be sure to ask about kids meals and any special dietary needs including allergens, vegetarian, vegan and gluten-free.

9 If you leave it off the RSVP they won't include the information and you may be faced with additional expenses due to last-minute adjustments. You may incur charges over the standard banquet meal prices for the following items: Custom cake Varies Cake cutting $ China rental Varies TIPS trained bartender/each per hour $ Bar set-ups/per person, includes mixers $ Additional setup charges Varies Unplanned meal surcharge (special diets, kids) added to contract price $ CATERING services will end no later than 11 If the wedding events is extended beyond that time will be charged $ for each additional hour plus $ for each hour of clean-up following the extension. CATERING will close the bar 30 minutes prior to the scheduled end-time. There will not be a last call . announcement. Please contact CATERING Services with questions concerning any of these items. 5. DELIVERIES AND PICK UPS. All orders for on-campus delivery are due to Dining Services fourteen (14) days in advance. Off-campus deliveries are accepted if there is availability of delivery personnel and with the approval of the Director of Dining Services.

10 PICK UP ORDER DAY EARLIEST PICK UP DAY. Monday Thursday Tuesday Friday Wednesday Monday Thursday Tuesday Friday Wednesday All deliveries are made after 7 and before 7 based on kitchen and staff hours. The Director of Dining Services may approve special requests at an additional cost of a minimum of $ All non-food items such as beverage dispensers, serving trays, and utensils will be picked up by CATERING Services within a 24-hour period unless otherwise specified; client is responsible for the safe handling and security of these items until returned. Lost or damaged items will be charged to the individual or department. DELIVERY CHARGES. Delivery charges are as follows: On-campus delivery, including HUB (orders of $200 or more) No Charge Delivery or retrieval, including HUB (less than $200) $ Delivery and retrieval, including HUB (less than $200) $ Retrieval or clean-up of pick up orders or abandoned food $ Off-campus delivery (includes delivery to The Farm with approval) $ Farm events with more than 50 people $1/person Off-campus delivery & retrieval (with approval) $ Non-Dickinson off-campus delivery (determined by location and event) Minimum $ Memorial Hall deliveries add 25%.