Food & Beverage University Dining Services provides the University s catering & food preparation service. Whenever possible, all catering orders

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1 Food & Beverage University Dining Services provides the University s catering & food preparation service. Whenever possible, all catering orders should be placed 7 business days prior to your event. While Dining Services makes every effort to accompany last minute orders, we cannot guarantee your first choice selections can be fulfilled.

2 Food And Beverage University Dining Services is the approved food preparation and serving entity for the University Factors to consider when planning for food and beverage: Time of day Duration of event Audience Budget Dietary restrictions Food preparation and serving on University grounds other than that done by Dining Services is prohibited, unless exception is made in advance by Dining Services who may issue a Food Waiver for events exempt from the Dining Service contract University alcohol policies do not pertain to activities in the Sports Center and Lincoln Theater since they maintain their own permits Meetings and events that not catered by Dining Services may incur cleaning fees charged by the Department of Facilities

3 Alcohol Under Connecticut's Dram Shop Law, the host of a party must make reasonable efforts in each of these three areas to avoid liability: Prevent your guests from becoming intoxicated Intervene if a guest does become intoxicated Prevent minors from obtaining alcohol No event on-campus shall be of a B.Y.O.B. nature

4 Bartending As per University Bartending policy: Each University department or program must request and obtain written approval from an applicable University officer (i.e., President or Vice President) before providing any alcoholic beverage to any individual or group for any occasion. That department or program must cause each request for that approval to include verifiable evidence that the department or program has engaged a University-approved alcohol dispensing service to dispense that beverage for that occasion. To obtain the University's approval to dispense any alcoholic beverage at the University, an alcoholic dispensing service must provide satisfactory proof to the University's Purchasing Department that the service has obtained each legally-required license and permit, as well as appropriate insurance coverage.

5 Selecting Alcohol Service Providers/Dispensers University Departments must follow all applicable catering, permitting & dispensing laws & restrictions: University Dining Services has the right of first offer to provide alcoholic beverages at each University event. If Dining Services declines to provide those beverages according to the University s good-faith proposal, then a University department or program is entitled to choose a different University-approved alcohol dispensing service Connecticut law prohibits Dining Services from dispensing any alcoholic beverages that University Dining Services has not purchased Other Approved Dispensing Providers may be used if Dining Services declines the University s good-faith proposal to provide alcoholic beverages at a University event, then a University department or program is entitled to proceed as follows: Purchasing appropriate alcoholic beverages through a different University-approved dispensing service (contact the Purchasing Office for further details) Purchasing appropriate alcoholic beverages through an approved retailer or obtaining the beverages as part of an appropriate donation.

6 Selecting Alcohol Service Providers/Dispensers Non University Affiliated Organizations/Programs & Registered Student Organizations must follow all applicable catering, permitting & dispensing laws & restrictions: These organizations programs MUST use University Dining Services Bartending and Alcohol provisions if alcohol is to be served/dispensed during their program

7 Approved Activities With Alcohol Cash bars may be requested as part of a approved program Events on-campus where alcohol is served may be assigned Event Staff or Public Safety based on the number expected at the activity Non-salty food and alternative non-alcoholic beverages should be made available when alcoholic beverages are served No event featuring alcohol shall be publicized to the greater community Admission to any event with alcohol must be by invitation only and the invitation sent to specific individuals. This does not include event registrations in response to an announcement about the event

8 Grilling, Picnic & Tailgate Considerations A minimum of one portable fire extinguisher with a rating of not less than 2- A:10-B:C shall be provided. One Class K portable fire extinguisher shall be provided near any deep fat frying operation. Outdoor cooking that produces sparks or grease-laden vapors (including but not limited to deep fat frying and the cooking of raw meat) shall not be performed within twenty (20) feet of any tent. Hibachis, grills, and other similar devices used for cooking must be separated by a minimum of twenty (20) feet from any tent, and ten (10) feet from any building or other structure; separation of three (3) feet from the public must be achieved by a physical barrier in all areas subject to foot traffic.

9 Tailgate Considerations Propane tanks shall be limited to one (1) cylinder per appliance and one (1) spare cylinder per appliance. Cylinders shall be secured in the upright position and protected from damage. Equipment shall be listed and installed per manufacturer s instructions and as specified in the International Mechanical Code and the International Fuel Gas Code. Charcoal cooking is permissible, provided site approval is granted by other City agencies and the following provisions are met: Metal container with lid to place ashes and coals in for removal from site 5 gallon bucket of water or 2 ½ gallon pressurized water extinguisher

10 Contact Us With Questions Student Centers Leadership Team Charles Amerson Director of Student Centers Phone: Fallon Roberson-Roby Business and Scheduling Services Administrator Phone: Abigail Chamberlain Coordinator of Student Event Services Phone: Justin Riley Coordinator of Student Centers Services Phone: Student Centers Operations Managers Joshua Lopes Operations Manager for Building and Event Services Phone: Tiana Thurmond Operations Manager for Guest Services Phone: Ronan Wesley Operations Manager for Staff Development Phone: