RESERVATION PROCEDURES
1. Call the catering clerk at extension 3-3030 or the Penthouse Cafeteria extension 6-3050.
2. Reservations for a particular dining area should be made as early as possible through the contact person listed for the function room desired. (See "Facilities").
3. We ask that the menu be selected and booked a minimum of three (3) working days prior to the function to insure that all items can be ordered and received on time.
4. When making your reservation, please provide the following information:
- Your name and extension number
- Billing information
NCBH Accounts: Please provide department number to be charged. BGSM Accounts: Please send a Purchase Order with approval signature to the Food and Nutrition Service Department prior to service.
- Date and Location: (Must be cleared and reserved through contact person)
- Time: Whenever possible, we would like to schedule functions at 10-15 minute intervals to alleviate any problems with delivery of a number of functions booked during the same time slot.
- Type of Function: Breakfast. Lunch, Dinner, Beverage Service, Reception
- Type of Service: Buffet, Served, Pre-Set (see "Services")
- Number of People to Attend: We will allow up to 24 hours to change this number. At this time you must have provided a guaranteed number who will attend. THIS IS THE MINIMUM NUMBER FOR WHICH YOU WILL BE CHARGED. Your function will be billed on a per person basis.
- Table Arrangements: If a Head Table is necessary, specify the number of guests to be seated. Also, state whether dining tables need to be arranged a particular way.
5. IMPORTANT: The sponsor of the event shall communicate directly with Facility Services or BGSM Engineering Department for delivery and set-up of special equipment, extra tables and chairs, etc. This set-up should be arranged so that it be completed at least 90 minutes prior to start of function.
6. Arrangements can also be made for pick up of orders through the main kitchen during those times at which the Penthouse is closed.
7. We do not permit the use of catering supplies, i.e., tablecloths, silverware, beverages, without food catered by NCBH catering.