Catering Information & Policies

• To book an event, please have the following information available:
• Name of sponsoring organization
• Date & time of the event, to include beginning & ending times
• Location on campus: room choice & physical setup of the room
• Approximate number of guests
• Name & address of person placing the order
• Name, address & phone number of contact person
• Budget range
• Special dietary requests (i.e. vegetarian requests, allergies, etc.)
• Appropriate debit account number for event or other pertinent billing information, including name & address if different than contact person.

To reach us:

Events & Conferencing Department - (320) 363-5868
Catering Office - (320) 363-5145

To provide the best possible service to your group, we ask that all requests for catered events be placed a minimum of two weeks prior to the event.  More than week's notice is required for special requests, such as: Menu items not listed in this guide, events on Saturday evenings and service for groups of 50 or more guests. 

All food and beverage items must be purchased through the College of Saint Benedict Catring or Events Office(s).  No food or beverage will be permitted to be brought into the banquet/meeting rooms by patrons or their guests without written permission of the Director of Food Service.

Final confirmation of numbers must be made no later than 72 hours in advance of the event (not including weekends).  However, it is highly recommended that all numbers are confirmed as soon as possible to ensure the best possible service and selection for your guests.  In the event of unexpected last minute needs, please call and our professional staff will make every effort to accommodate your group.

For your convenience, CSB Catering will prepare to serve 5 percent over your confirmed number (to a maximum of 10) and billing will be calculated on the confirmed number of guests or the actual number served, whichever is greater.  Charges are incurred by the number of guests served, not by the quantity of food.  All food and beverage is the property of the College of Saint Benedict Catering Department.  For this reason and for your safety, food may not be removed from the premises.

Selection of an appropriate entree for your vegetarian guests is highly recommended.

We ask that all cancellations be made within a reasonable time, and no later than 48 hours prior to the event.  When cancellations occur less than 48 hours from the event, all set up charges and costs already incurred will be billed.

CSB Catering and the Department of Events and Conferences reserves the right to make room changes, as necessary, to better serve the needs of all our customers.

It is our policy not to accept gratuities or tips for our service.

CSB Catering cannot guarantee the quality of food if service begins more than 15  minutes past the scheduled event start time.

We request that the waitstaff be given a sufficient period of time to clear tables before any programming begins.

Additional Charges Apply for the Following

• Linen requested is in excess of that supplied for the presentation and service of the food and beverages, i.e. meeting tables, regirstration tables, display tables etc.
• When complicated or extensive room setups are requested, or for additional staff exceeding normal scheduling Butler style service.
• A $10 charge will apply to all deliveries of less than $50 to all other campus buildings outside of the Main Building & Haehn Campus Center.  To avoid a delivery charge, any order may be picked up at the Food Service Department in the Main Building.
• Meals are priced for Buffet Service; Plate Service meals are assessed a $2 per guest plate charge.  Prices are subject to change due to market changes and seasonal availability.  All prices quoted in this guide are pre-applicable taxes.

Alcohol Policy

Events where alcohol will be served need to be coordinated through the College of Saitn Benedict Catering Offie/Events and Conferences Department(s).  CSB departments, students and faculty wishing to serve intoxicating beverages where studetns will be in attendance must also secure a permit through the office of the Joint Director of Student Activities and Leadership Development at (320) 363-5038.  Please allow a minimum of two weeks for approval.

The College of Saint Benedict holds a full liquor license granted by the State of MN and City of St. Joseph and is held responsible for complying with its regulations.  To ensure compliance with these regulations, no alcoholic beverages may be brought into a function or event area by an entity other than College of Saint Benedict Catering employees.  Likewise, no College-provided alcohol may be removed from College of Saint Benedict premsises.  The College of Saint Benedict reserves the right to close bar service at any time, at the discretion fo the management staff and to verify the age of guests requesting to purchase alcohol.  All applicable state and local taxes will be applied to food and beverage purchased through the College.

For specific information, please contact the Catering Office directly at (320) 363-5145.

Potluck, Club & Organization Policy

The College of Saint Benedict is the exclusive provider of all food and beverage for all events on campus.  Any exceptions need prior written approval of the Director of Food Service.

Potlucks are not to be held in public areas of the College and/or spaces that are reserved through the Events and Conferences Department.  They may only be held in private office areas or private buildings.  All potlucks must be arranged and attended entirely by staff of individual departments.  The department arranging the event will be the event sponsor.

The sponsor is responsible for ensuring that the location is cleaned up to its original condition.  By hosting a potluck, the sponsor accepts full liability for the food that is being served.  The facility and the College are not responsible and will not accept liability for food served at a potluck event.  Any club and/or organization gatherings, meetings or events are only allowed to hav food and beverage that is purchased from CSB Catering.

Any fundraising efforts that involve sale of food and/or beverage need prior written approval of the Director of Food Service.

The primary concern is that food brought in from home, grocery store or etc. will nto be handled safely, per U.S. and State Health Code; that potentially hazardous food will be transported in an automobile or other unsanitary means and food will be stored out of proper temperature controlled areas for long enough periods of time that result in severe time and temperature abuse of the food, potentially resulting in illness of college workers or guests.