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PARK ALUMNI CENTER

CATERING GUIDE


TABLE OF CONTENTS BREAKFAST AND BREAKS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

PLATED LUNCHES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

LUNCH BUFFETS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

RECEPTIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

PLATED DINNERS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

DINNER BUFFETS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

BAR OPTIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

ADDITIONAL INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29


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BREAKFAST AND BREAKS


CATERED BREAKFAST OPTIONS 10 guest minimum

THE BAKERY $5.95 per guest An assortment of breakfast breads and Danish served with regular and decaf coffee, and assorted hot teas.

THE CONTINENTAL $7.95 per guest Seasonal fruit tray with yogurt dip, assorted breakfast breads and Danish. Served with orange juice, regular and decaf coffee, and assorted hot teas.

THE GOOD MORNING $10.95 per guest Seasonal fruit tray and yogurt dip, assorted breakfast breads and danish, farm fresh scrambled eggs garnished with chives, and crisp bacon or country sausage. Served with orange juice, regular and decaf coffee, and assorted hot teas.

THE NORTH CAROLINA $12.95 per guest Seasonal fruit tray and yogurt dip, assorted breakfast breads and danish, farm fresh scrambled eggs, cheddar cheese, ham and egg strata, buttered grits, applewood smoked bacon or country sausage, breakfast potatoes, biscuits and sausage gravy. Served with orange juice, regular and decaf coffee, and assorted hot teas.

BREAKFAST ENHANCEMENTS

Seasonal fresh fruit tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . House-blended granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Hot cinnamon pull-aparts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Biscuits with whipped butter and jams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Smoked salmon with bagels and cream cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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$2.50 per guest $9.95 (serves 12) $16.00 (serves 24) $19.00 per dozen $149.95 (serves 50)


BEVERAGE SERVICE ALL DAY BEVERAGE $7.95 per guest Full-day service is from 8:00 a.m. to 5:00 p.m. and will be replenished throughout the day. Freshly brewed Port City Java Coffee, hot water with assorted tea bags, ice water, and canned soft drinks (Coke, Diet Coke, Sprite, Dr. Pepper, and Diet Dr. Pepper)

HALF DAY BEVERAGE $4.95 per guest Half-day service includes up to 4 hours. Freshly brewed Port City Java Coffee, hot water with assorted tea bags, ice water, and canned soft drinks (Coke, Diet Coke, Sprite, Dr. Pepper, and Diet Dr. Pepper)

BREAK SERVICE BUILD YOUR OWN YOGURT PARFAIT $4.95 per guest Greek vanilla yogurt, granola, fresh blueberries, fresh strawberries, and brown sugar.

SWEET AND SALTY $4.95 per guest Assorted cookies, seven-layer bars and house-made chips with ranch dip.

ICE CREAM SOCIAL $4.95 per guest Enjoy individual Howling Cow ice cream cups (chocolate, vanilla, strawberry). Includes nuts and chocolate syrup. One flavor per 24 cups.

PRETZEL AND A PINT $6.95 per guest Each guest will receive a soft pretzel with honey mustard dip and a 16 oz draft of Wolfpack Beer, brewed on NC State's campus.

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P L AT E D LUNCHES


PLATED LUNCH ENTRÉES

All plated meals are served with a chef selected dessert, fresh baked rolls and butter, sweet iced tea and ice water. Choose up to two entrees from the following selections. Dietary restrictions will be accommodated upon request.

SHRIMP AND GRITS Sautéed shrimp with andouille sausage, peppers and onions served with creamy cheesy grits $14.95

MUSHROOM RAVIOLI Served with sauté greens and a sage Madeira sauce $14.95

PANKO CRUSTED CHICKEN Roasted and stuffed with spinach and goat cheese, topped with a creamy forestier sauce and accompanied by peppered parsnip mashed potatoes and sauté of seasonal vegetables $16.95

COFFEE-RUBBED PORK TENDERLOIN Served with smoked baked beans and grilled vegetables $16.95

ZA’ATAR CRUSTED SALMON Served with Israeli couscous, preserved lemon and tzatziki $18.95

SALADS SELECTION FOR YOUR PLATED LUNCH HOUSE SALAD Mixed greens, shaved cucumbers, grape tomatoes and carrots with choice of dressing $1.95

ROMAINE CAESAR SALAD Classic Caesar dressing, parmesan and parsley garlic croutons $2.50

CORN AND ARUGULA SALAD Avocados, edamame and cilantro lime dressing $2.95

TRADITIONAL GREEK Quinoa served over romaine lettuce and topped with feta cheese $2.95

CAPRESE SALAD Fresh mozzarella, tomato and basil with balsamic dressing $2.95 8


WEDGE SALAD Served with bacon and traditional blue cheese dressing $3.25

SPINACH AND ARUGULA SALAD Strawberries, artichoke hearts and feta with a honey poppy seed dressing $3.25

SOUP SELECTION FOR YOUR PLATED LUNCH TOMATO BISQUE $3.25

TRADITIONAL CLAM CHOWDER $3.50

PLATED LUNCH BISTRO SALADS

All bistro salads are served with a chef selected dessert, fresh baked rolls and butter, sweet iced tea and ice water. Choose up to two salads from the following selections.

COBB SALAD Romaine hearts, blue cheese, applewood smoked bacon, corn relish, pecans and eggs topped with a roasted tomato vinaigrette. $14.95

SMOKED SHRIMP SALAD Arcadian mixed greens topped with cucumber, tomato, jalapeños, sweet corn, avocado and housesmoked shrimp finished with cilantro oil and chipotle cream $14.95

CAESAR CHICKEN SALAD Classic Caesar dressing, parmasen cheese, parsley garlic croutons and fresh grilled chicken $14.95

SOUTHWESTERN SALAD Romaine, avocado, sweet corn, yellow peppers, red onions and beans topped with fresh fajita chicken and served with an avocado dressing. $14.95

SUSHI SALAD Sushi rice on top a toasted citrus nori sheet accompanied by seared tuna, spicy crab and edamame avocado salad. Served with soy sauce, pickled ginger and sweet Thai chili sauce $14.95

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LUNCH BUFFETS


DELI BOARD BUFFET

»» Fresh garden green romaine salad »» Display of sliced turkey and ham »» House-made chicken salad »» Variety of sliced cheeses »» Lettuce, tomatoes, onions served with mayonnaise, regular and Dijon mustard »» Assortment of sliced breads and rolls »» Yates Mill Bakery house-made assorted cookies $ 19.95 per guest

LAKE RALEIGH BUFFET

Choose two entrées, two side dishes and one salad from the list below. This buffet includes fresh baked rolls, butter and a Chef selected dessert. Sweet iced tea with lemon and ice water is also provided. 25 guest minimum $ 24.95 per guest

ENTRÉES POULTRY

»» Chicken Marsala: Boneless chicken breast topped with a rich marsala sauce and fresh herbs »» Teriyaki Chicken: Boneless chicken glazed with teriyaki sauce »» Chicken Pot-Pie: Fresh vegetable medley of peas, carrots, onions and corn melted in a rich chicken broth with chunks of white-meat chicken. Topped with a flaky pastry crust

PORK »» Herb-Roasted Pork Loin: Herb-crusted pork loin sliced and drizzled with a rich demi-glace »» Pulled Pork: Hickory-smoked and pit grilled pulled pork topped with pig sauce

BEEF »» Beef Brisket: Slow-roasted and hickory-smoked

SEAFOOD »» Atlantic Cod: Herb-dusted and poached in a bright orange thyme sauce

VEGETARIAN

»» Tri-colored Tortellini: Sautéed with wilted, fresh spinach and tossed in a light marinara sauce »» Vegetable Lasagna: Traditional lasagna with garden vegetables

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SIDES »» »» »» »» »» »» »» »» »» »» »»

Whipped sweet potatoes Mashed Yukon gold potatoes Herb-roasted red bliss potatoes Smoked Gouda mac and cheese with bacon Couscous primavera Wild rice Green onion basmati rice Mixed seasonal vegetables Grilled veggies Citrus asparagus Green beans

SALADS »» »» »» »» »» »» »» »» »»

Romaine salad with carrots cucumbers and tomatoes. Served with ranch and balsamic vinaigrette Spinach and arugula salad with feta cheese and artichokes Fruit salad Cashew quinoa salad Farm fresh tomato and mozzarella salad Caesar salad with fresh parmesan garlic and parsley croutons Greek pasta salad: bow tie noodles tossed with tomatoes, feta, olives in a light herb dressing Southern potato salad Waldorf salad

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R E C E P T I O N S HORS D'OEUVRES, DISPLAYS AND STATIONS


HORS D'OEUVRES All Hors D’oeuvres are priced per guest. Ten guest minimum per selection. »» »» »» »» »» »» »» »» »» »» »» »» »» »» »» »» »»

Seared yellowfin tuna and avocado spoon drizzled with ponzu sauce: $2.50 Veggie egg rolls served with a sweet Thai chili sauce: $2.75 NC country ham slider with a honey sugar glaze: $3.50 Soy and sake marinated chicken satays: $3.50 Black bean cakes: $3.75 Fig purse: $3.75 Chicken florentine crostini: $3.75 Herbed goat cheese-stuffed mushrooms: $3.75 Southwest chicken phyllo cups with a cilantro citronette: $3.75 Spanakopita wedges: $3.95 Mozzarella caprese canapé drizzled with balsamic reduction and fresh basil: $3.95 Shiitake canape: $4.25 Baked Brie and apple butter crostini: $4.25 Mini crab cakes with remoulade: $4.95 Classic shrimp cocktail: $5.95 Bacon-wrapped scallops: $5.95 Lump crab and pea shooter: $5.95

DISPLAYS Priced per display and not per person, serves about 25 people

HUMMUS $57.00 per display Traditional and red pepper hummus with asiago pita chips

SEASONAL FRESH FRUIT $63.00 per display Farmers’ market fresh fruit and berries

GOURMET CHEESE $82.00 per display Served with artisan breads and fruit garnish

ANTIPASTO $87.00 per display Aged meats, cheeses and marinated vegetables with rustic breads

MARINATED GRILLED VEGETABLES $95.00 per display Squash, zucchini, bell peppers, mushrooms and asparagus

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SHRIMP AND ANDOUILLE DIP $97.00 per display (serves 50) Creamy mixture of cheese with shrimp and andouille sausage

SUSHI PLATTER $135.00 per display (serves 50) Assorted hand rolled sushi served with wasabi, ginger and soy sauce

STATIONS Prices are per person and have a 25 person minimum on each station

POTATO BAR $3.95 per person Whipped NC sweet potatoes and Yukon gold mashed potatoes served with assorted toppings to include; brown sugar, spiced pecans, sour cream, bacon, chives, and cheddar cheese

SOUTHERN INSPIRATION STATION $3.95 per person Black-eyed pea hummus, house-made pimento cheese and warm cheesy cauliflower served with assorted crackers and asiago pita chips

AVOCADO BAR $6.95 per person Ripe hass avocados with assorted toppings to include, charred mango salsa, black-eyed pea salad, chicken mole, coarse ground sea salt and fresh lime juice

CARVING STATIONS Chef carving stations include rolls and appropriate condiments. One chef attendant is required with each carving station at a fee of $50

GLAZED HAM $90.00 Serves 45 guests as entrée and 90 guests for reception

ROASTED TURKEY $75.00 Serves 15 guests as entrée and 30 guests for reception

BEEF TENDERLOIN $210.00 Serves 10 guests as entrée and 30 guests for reception

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P L AT E D DINNERS


PLATED DINNER ENTRÉES

All plated meals are served with your choice of house or caesar salad, chef selected dessert, and fresh baked rolls with butter. Guest tables will be pre-set with iced water and coffee service will be provided; sweet iced tea will be available upon request. Choose up to two entrees from the following selections. Dietary restrictions will be accommodated upon request. $34.95 per person

ENTRÉES »» Chicken Forestier: Oven-roasted boneless chicken breast drizzled with a rich mushroom ragu garnished with wild rice and fresh chives »» Chicken Supreme: Herb-marinated boneless chicken breast topped with applewood smoked bacon and wild mushrooms, garnished with a velvety supreme sauce and finished with a blend of sharp cheddar and mozzarella »» Blackened Chicken: Boneless and garnished with a green onion basmati rice then topped with a sweet corn and ancho chili béchamel sauce »» Chicken Wellington: Boneless chicken breast with mushrooms and a velouté sauce wrapped in a crispy pastry, served with wild rice »» Coca-Cola-Brined Pork Loin: Topped with a local strawberry jam and garnished with a couscous primavera »» Pork Tenderloin: Coffee and chili rubbed, accompanied with a grilled mango salsa »» Bone-In Pork Chop: Au poivre crusted topped with a tomato caper chardonnay sauce »» Beef Medallions: Char-grilled and finished with a bourbon shallot sauce and topped with crispy shallots »» Boneless Short Ribs: Served over smoked Gouda mac and cheese with root vegetables »» Shrimp and Grits: Sautéed shrimp with andouille sausage, peppers and onions served with creamy cheesy grits »» Atlantic Salmon: Pan roasted and garnished with a wild rice blend, then finished with a dill béchamel sauce »» Surf and Turf: Petite filet with an aged port loin glaze and jumbo lump crab-stuffed shrimp, topped with a Madagascar vanilla bean beurre blanc »» Mushroom Ravioli: Served with sautéed greens and a sage Madeira sauce

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DINNER BUFFETS


THE PARK BUFFET

Choose two entrées, two side dishes and two salads from the list below. This buffet includes fresh baked rolls, butter and a chef selected dessert. Sweet iced tea, ice water and coffee are also provided. 25 guest minimum $ 29.95 per guest

THE ALUMNI BUFFET

Customize your buffet with a myriad of options that are sure to please your guests. Choose three entrées, three side dishes and two salads from the list below. This buffet includes fresh baked rolls, butter and a chef selected dessert. Sweet iced tea, ice water and coffee are also provided. 25 guest minimum $ 34.95 per guest

ENTRÉES POULTRY

»» Chicken Forestier: Oven-roasted boneless chicken breast drizzled with a rich mushroom ragu garnished with wild rice and fresh chives »» Chicken Supreme: Herb-marinated boneless chicken breast topped with applewood smoked bacon and wild mushrooms, garnished with a velvety supreme sauce and finished with a blend of sharp cheddar and mozzarella »» Mediterranean Chicken: Za’atar-dusted chicken breast, roasted and drizzled with a robust olive, artichoke and tomato sauce finished with wild rice and toasted sesame seeds »» Blackened Chicken: Boneless and garnished with a green onion basmati rice then topped with a sweet corn and ancho chili béchamel sauce

PORK »» Roasted Pork Loin: Drizzled with a roasted jus on a bed of wild rice and topped with crispy shallots and garden parsley »» Coca-Cola-Brined Pork Loin: Topped with a local strawberry jam and garnished with a couscous primavera »» Pork Tenderloin: Coffee and chili rubbed, accompanied with a grilled mango salsa

BEEF »» Beef Medallions: Char-grilled and finished with a bourbon shallot sauce and topped with crispy shallots »» Flank Steak: Marinated in ginger and garlic then charred and sliced over a bed of shallot green beans and drizzled with a teriyaki glaze »» Boneless Short Ribs: Cabernet braised on a bed of fresh egg pasta with green peas and finished with a rich root vegetable glace

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SEAFOOD »» Shrimp and Grits: Sautéed shrimp with andouille sausage, peppers and onions served with creamy cheesy grits »» Atlantic Salmon: Pan roasted and garnished with a wild rice blend, then finished with a dill béchamel sauce »» Bourbon Salmon: Pan seared and finished with a house made glaze

VEGETARIAN

»» Vegetable Ratatouille: Sauté of fresh eggplant, squash, peppers, onion and tomato »» Three Cheese Tortellini: Sun-dried tomato pesto cream and wilted spinach »» Vegetable Tagine: Moroccan spiced vegetables with orange scented quinoa

SIDES »» »» »» »» »» »» »» »» »» »» »»

Whipped sweet potatoes Mashed Yukon gold potatoes Herb-roasted red bliss potatoes Smoked Gouda mac and cheese with bacon Couscous primavera Wild rice Green onion basmati rice Mixed seasonal vegetables Grilled veggies Citrus asparagus Green beans

SALADS »» »» »» »» »» »» »» »» »»

Romaine salad with carrots cucumbers and tomatoes. Served with ranch and balsamic vinaigrette Spinach and arugula salad with feta cheese and artichokes Fruit salad Cashew quinoa salad Farm fresh tomato and mozzarella salad Caesar salad with fresh parmesan garlic and parsley croutons Greek pasta salad: bow tie noodles tossed with tomatoes, feta, olives in a light herb dressing Southern potato salad Waldorf salad

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BAR OPTIONS


WOLFPACK BEER

The Park Alumni Center is pleased to offer NC State’s exclusive Wolfpack Beer, brewed on campus through efforts within the College of Agriculture and Life Sciences. Our craft beer is available on draft: ⁄6 barrel (45 servings) ½ barrel (120 servings) 1

Please consult your event coordinator for options and pricing.

CONSUMPTION BARS BEER Select three domestic and two premium beers

DOMESTIC $3.50 Budweiser, Bud Light, Michelob, Michelob Ultra, Yuengling, Coors Light & Miller Lite

PREMIUM $4.00 Amstel Light, Heineken, Fat Tire, Stella, Blue Moon, Corona & Corona Light

HOUSE WINE Select two white and two red wines

WHITES $22.00 per bottle Chardonnay, Sauvignon Blanc, Pinot Grigio and White Zinfandel

REDS $22.00 per bottle Cabernet Sauvignon, Merlot and Pinot Noir

LIQUOR HOUSE LIQUOR BAR $6.50 per drink Smirnoff Vodka, Beefeater Gin, Cutty Sark Scotch, Cuervo Gold Tequila, Bacardi Silver Rum, Seagram’s 7 Whiskey, Jim Beam Bourbon

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PREMIUM LIQUOR BAR $8.00 per drink Absolut Vodka, Tanqueray gin, Dewar’s White Label Scotch, Cuervo 1800 Tequila, Captain Morgan’s Spiced Rum, Jack Daniel’s Whiskey, Maker’s Mark Bourbon

ULTRA-PREMIUM LIQUOR BAR $9.50 per drink Grey Goose Vodka, Bombay Sapphire Gin, The Glenlivet 12 yr. Scotch, Patrón Silver Tequila, Myer’s Dark Rum, Crown Royal Whiskey, Woodford Reserve Bourbon

CASH BAR PRICING – Inclusive of tax and 20% gratuity House Liquor Bar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $8.00 per drink Premium Liquor Bar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10.00 per drink Ultra-Premium Bar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $12.00 per drink Domestic Beer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $4.00 per bottle Imported Beer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5.00 per bottle House Wine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.00 per glass Soda / Juice / Bottled Water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.00 per drink

DRINK TICKETS

If you are trying to control cost or working on a strict budget we have a ticket option available. You can purchase a set amount of tickets to provide your guests, then simply have cash available after that. Beer, Wine or Soda. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5.50 per ticket Beer, Wine, Soda or House Liquor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.50 per ticket Beer, Wine, Soda or Premium Liquor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $8.00 per ticket Beer, Wine, Soda or Ultra-Premium Liquor. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $9.50 per ticket Bartending services are required for all events when alcohol is being served. For cash or consumption bars, the bartender fee is $50 per hour, per bartender, based on a three (3) hour minimum. We recommend one bartender per 40 guests. To assist and ensure the safety of your guests we reserve the right to refuse and stop service to any guest as necessary.

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ADD ITIONAL INFORMATION


Bringing the best combination of award-winning fine cuisine and professional staff, Rave! Events delivers elegance and attention-to-detail to every event. Rave! Events can do it all, whether you are hosting a small meeting or a large conference. Rave! Events is a unit of Campus Enterprises, the lead division for retail and hospitality at NC State University. Please call our office at 919.513.8368 and speak to our experienced staff to help create the perfect menu, theme or atmosphere for your event. 30


ORDERING To ensure a successful event, please reserve your date as soon as possible. All catering orders need to be placed with us one (1) week in advance. For large parties over 100 guests or custom created menus we request that your order is placed with us at least three (3) weeks in advance. The order will include menu choices and your estimated number of guests. If your order is placed with insufficient notice, we may be unable to accommodate your needs or you may be subject to additional charges.

GUEST COUNT A guaranteed minimum number of guests must be given to us by noon, three (3) business days prior to your event. Once given, the guaranteed minimum number may not be decreased. Billing will be based on your guaranteed number or actual attendance, whichever is higher.

LOCATION AND AGENDA Your event location will be fully set for your guests 15 minutes prior to your serving or start time. Please discuss your agenda with your event coordinator in advance if service times need to be altered, provide us with a copy of your program when available.

ROOM CHARGES AND POLICIES Please refer to the Student Union reservation guidelines, visit rave.ncsu.edu and click on Reservations.

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CHANGE ORDER POLICY All order requested changes within 24 hours prior to your event will incur a 10% fee based on the original order total. Change orders are alterations made to the event environment such as: room sets, A/V, timeline changes, or location. Changes in menus cannot be accommodated once the guarantee due date has passed.

CANCELLATION POLICY All orders will incur a 50% fee of the estimated charges should the event be canceled within two business days. Cancellations within one business day of the function will be billed in full.

INCLEMENT WEATHER POLICY In the event that the University officially closes during adverse weather, or the threat of impending inclement weather, the client will not incur any charges associated with their event. If the University remains open, but the client makes the decision to cancel their event for any weather-related reason, they will be required to inform Rave! Events 48 hours in advance in order to avoid any charges. If the client does not cancel within the 48-hour time period, they will be billed 35% fee of the estimated total cost. All other scenarios will revert to the normal cancellation policy.

GUEST MINIMUM Some of the menus we offer may have a minimum guest count. If your event calls for less than the minimum, please call us for appropriate pricing or policy information.

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MENU PRICING The menu prices published are intended to be the prices charged for the duration of the catering year. Due to the possibility of sharp price changes in food costs, Rave! Events reserves the right to adjust the price of items that have experienced significant escalation of cost or to recommend a replacement menu item. Such adjustments or replacements will be stated in writing.

LEFTOVER POLICY In accordance with the Wake County Health Department recommendations regarding food health and safety, it is the Centennial Campus Policy that all leftover food remains the property of the caterer and cannot be removed from the catered event space by the client. This policy is intended to limit the risk of food-borne illness due to improper handling or storage of leftover food items. All leftover food and drink will be disposed of by the caterer at the conclusion of the meal function.

BILLING For NC State University Departments: A University account number will be required when booking your event. A service contract will be mailed, faxed or e-mailed to you for your review prior to the event. Please check the information carefully, sign and return the contract to Rave! Events. If there are questions or corrections, please contact the sales office at 919.513.8368. For Non-University Customers: A service contract will be mailed, faxed or e-mailed to you for your review prior to your event. Please check the information carefully, then sign and return it to our sales office. A 25% non-refundable deposit is required to confirm your event. Final balance is due at the time of your guest count guarantee. If there are questions or corrections, please contact us at 919.513.8368.

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Rave! Events is a part of Campus Enterprises. Learn more at campusenterprises.ncsu.edu

PHONE 919.51.EVENT FAX 919.515.8827 EMAIL info@ncsucatering.com WEB go.ncsu.edu/rave

Park Alumni Center Catering Guide  
Park Alumni Center Catering Guide