The Catering Services of
 St. Charles Community College

Services:
St. Charles Community College Catering strives to provide high-quality services at reasonable prices.  Since many catered functions can be complex in nature, it is important that you consult with the catering staff as early as possible.  The more complex the event; the more time required to plan. Please, book your event a minimum of ten working days prior to ensure that facilities, product, and labor are available to ensure that you have a successful, stress-free event.

While catering services are available most of the calendar year, there may be times when your request cannot be honored.  If we cannot service your needs, we will make every attempt to provide a satisfactory alternative service (catering pick-up, box lunches, etc.), or we will help you make other arrangements.

St. Charles Community College Catering offers delivery to most places on campus.  However, due to location and strict safety and quality guidelines, we do restrict the service of hot, parishable foods in some locations.  Please contact Lorie Skinner, Catering Manager before your event to ensure that service is available in your desired location.

Reservations:
Campus room reservations must be made before contacting St. Charles Community College Catering.  All room reservations must be made through Linda Shipley in the Office of Academic Affairs.  She can be reached at 636-922-8468, or lshipley@stchas.edu.

After making your room reservations, you must contact:

Lorie Skinner, catering manager, 636-922-8391 or lskinner@stchas.edu or
Mike Ott , director of food services 636-922-8392 or mott@stchas.edu

Room Arrangements:
If special arrangements are needed for you event, you must inform Linda Shipley at the time you are booking your room. Please inform the Catering Manager of your needs so we can verify all is perfect for your event.  Also, all furniture must be returned to its original configuration before you leave.  This is your responsibility, unless other arrangements have been made.  This has a direct impact on the event following yours.  An additional service charge may be assessed to cover added labor cost to return furniture.

Guarantees:
A guaranteed attendance for all functions must be submitted no later than two working days prior to the event.  This number will be considered a guarantee not subject to reduction.  If the actual number exceeds the guarantee, you will be billed accordingly for the actual number.  If a final guarantee is not received, the actual number served, or the original estimate, whichever is greater, will be used for billing purposes.

Cancellations:
All cancellations must be made at least two working days prior to the function.  Cancellations made less than two working days prior will be billed for any expenses incurred (Perishable products, rental equipment, etc.).  In the event of a snow day or other campus closure, we will work with you to reschedule your event.

Service Charges:
Since delays in meal service affect quality, it is our goal to serve you at the scheduled time.  In addition, all pricing is based upon service time of one hour, thirty minutes.  Therefore, if your event starts or ends late, or requires extended service time, an additional service charge may be assessed to cover added labor costs.

Method of Payment:
Catered events may be billed to private parties or through departmental budget codes.  For on-campus groups, you will receive a copy of your event order prior to your function.  Please make any updates or changes and obtain the authorizing signature from your department head.  Also, fill in the budget account number and return to Lorie Skinner, Student Center 123. 

For off-campus groups, submit payment by check made to SCC Food Service.  Applicable sales tax will be charged unless we receive a copy of your State Sales Tax Id Form. 

Equipment and Supplies:
All catered events will include all necessary holding, serving, and set-up equipment.  All equipment is the property of SCC Food Service and must be returned as soon as possible.  Also, SCC Food Service and Mid Rivers Kitchens do not rent food service equipment.

Unused Product:
The catering staff at St. Charles Community College makes every attempt to ensure your safety through proper food handling, strict temperature controls, and certification of each employee by the National Restaurant Association’s ServeSafe Program.  However, due to Missouri state regulations and St. Charles County Health Codes, SCC Catering cannot allow "food and beverage not packaged or held at proper temperature for transport or under our direct control” to be taken from a catered event.  This is to limit our liability for any foodborne illness caused by customer mishandling.

Plated and Served Events:
Small groups and special occasions call for more personal service.  Call us with your special needs and we will work with you on menu and service style to fit your needs.  Choose from menu items listed, or call for recommendations and customized service.

Pricing:
Prices are based on menu selection, service needs, and number of people. Prices can vary by using china and silver, paper and plastic, or a combination of both.