CATERING REQUIREMENTS. 4.1 If the Client wishes to exceed the Catering Requirements, the Client shall notify SL in writing (which may include by e-mail) of any additional catering requirements specifying the menu selection or menu selections and the number of heads for each menu selection at least 5 Business Days (“Business Day shall mean Monday to Friday inclusive, excluding any public holiday or bank holiday in England and Wales) prior to the Event. Such notification must be sent to the person named on the Booking Form. The Client shall be obliged to pay an Additional Fee for the additional catering requirements based on SL’s price list.
CATERING REQUIREMENTS. 1. Copy of valid Waco-McLennan County Health Permit, which is required by the Waco-McLennan County Public Health District.
CATERING REQUIREMENTS. The following drinks and food, for six people, shall be provided to DIAMOND, at BUYER’S sole cost and expense, at approximately 90 minutes before the start of the performance: INITIALS: Artist BUYER Twelve (12) bottles of spring water (non-carbonated), cold soft drinks (Coke/Pepsi, Diet Coke/Pepsi, 7-up/Diet 7-up) and ice. BUYER has four (4) options for providing food to DIAMOND:
CATERING REQUIREMENTS. Tenant agrees to provide full-service catering for all events catered by Tenant in the Facility and/or events taking place in the Pavilion. Such full service catering includes, but is not limited to, the following: preparation of catered food and beverages in the Facility or at another commissary; delivery, setup and serving of catered food and beverages and providing supplies, including linens; maintenance and cleaning of all equipment, work prep areas, food and beverage service areas and bussing areas relating to catered event location; sanitary disposal of all trash; and compliance with all applicable Xxxxx County Board of Health regulations including having a certified food handler on site.
CATERING REQUIREMENTS. Carnival Officials The host club is required to provide Carnival Officials, Medical and Water Safety personnel with lunch and fluids during the event. The host clubs is required to provide the following arrangements for Officials, Medical and Water Safety personnel: • Provide morning/afternoon tea and a lunch delivered on beach for all Carnival Officials, Medical and Water Safety personnel. • Lunch will consist of a minimum; o A Roll/ Sandwich o A piece of fruit o A drink • Provide appropriate drinks during the course of the day, as determined by weather conditions • Provide 2 standard drinks per Official at the conclusion of the event during the Officials Debrief SLST will notify the Catering and Functions Coordinator of anticipated entries and officials’ numbers at the time of entries closing to estimate catering requirements for the event/ carnival. VIP Function (Championships ly) The carnival host fee includes the st f the VIP lunc n for approximately 20 people, however any costs above this will be at the expense of the cos lub. The host club is to provide Xxxxx Xxxxxx a complete list of VIP invites 8 weeks prior to e
CATERING REQUIREMENTS. LUNCH Purchaser shall provide quality sandwiches, subs or lunch for 6 people prior to the load-in time. Please make sure that 3 are Vegetarian (egg and cheese OK) and 1 is Vegan. DINNER Purchaser to provide dinner for 6 people on day of show of which 3 are Vegetarian and 1 Vegan. XXXXXX XXXXX DRESSING ROOM (positioned prior to Load-In time) It would be much appreciated if single use plastic utensils could be avoided. Kettle for tea/coffee making 1 oat or alternative milk Tea, coffee and sugar 4 cans of ‘Redbull’ (very important) 12 small bottles of still water 4 bottles of tonic water 5 of 6 bottles of Heineken or Corona 1 bottle of Sauvignon Blanc, New Zealand Marlborough or equivalent 1 bottle of Cabernet Sauvignon, Californian Selection of chocolate treats Hummus & Chips 2 cups and saucers + 2 sets of knives forks and spoons 5 medium sized water/beer glasses 6 wine glasses
CATERING REQUIREMENTS. All reservations for private banquet services are made upon and subject to the rules and regulations of The Mill House and the following catering requirements: ● The menu and all other details of the Event are to be finalized a minimum of 3 weeks prior to the date of the Event. ● The Mill House requires the final guaranteed number of attendees be communicated by Client to the catering office no later than 12:00 p.m., three (3) business days prior to the date of Your Event. If the guaranteed number is not provided, the billing will be for the greater of the following: (i) The number of persons for which the Event was originally booked, or (ii) The number of persons in attendance. The Mill House will prepare for five percent (5%) above the guaranteed number of attendees, if requested by Client in advance. ● All displays, exhibits and decorations must conform to, and comply with the rules and regulations of the Mill House, the Building Codes, and Fire Ordinances, and should be free standing without attachment to walls, ceilings or floors. ● This Contract is subject to all applicable federal, state, and local laws, including health and safety codes, Maui County Liquor laws, disability laws, and the like. The Mill House and the Client agree to cooperate with each other to ensure compliance with such laws. ● The Mill House (also referred to in this section as contractor) shall comply with all applicable laws, statutes, rules, ordinances, codes, orders and regulations of all federal, state, local and other governmental and regulatory authorities and of all insurance bodies applicable to the Mill House premises in performing its obligations under this Agreement.
CATERING REQUIREMENTS. LUNCH Purchaser shall provide quality wholemeal sandwiches, subs or lunch for 11 people prior to the load-in time. Please make sure that at least 3 of these are strictly vegan (no meat, no fish, no dairy, no cheese and no honey) and three are vegetarian. DINNER Purchaser to provide dinner for 11 people on day of show. These meals must be as follows:
CATERING REQUIREMENTS. On the days of each Event, the Contractor shall provide any of the following catering requirements according to the Agenda of the Event and the request for services: Water for Delegates Water will be provided for the Delegates in the Meeting Rooms. One large bottle will be made available for each 2 delegates, in an equal number of bottles of Still (Natural) and Sparkling Water. They will be replenished during each Coffee and Lunch Break if the Bottle is less than half full. Coffee Breaks Coffee Breaks will include the serving of Tea, Coffee, Water, Orange Juice including the provision of Milk, Sugar and Lemon and: Option 1: Biscuits Option 2: Muffins Stand up or Seated Buffet Lunches Buffet Lunch shall include a selection of cold and hot starters (at least 6 including vegetarian) and main dishes (at least 3 including meat, fish and vegetarian), a pasta dish, a selection of desserts (at least 2) and fruit. Working Lunches (to be served within the Conference Hall) Working Lunch will consist of at least 3 Choices of Sandwiches and at least 2 Choices of Wraps including Vegetarian options for both. Soft Drinks, Tea and Coffee are also to be offered. Finger Food Reception The Reception Menu is to include at least 12 varied cold and hot items (Meat, Fish and Vegetarian) and is to last approximately two hours. Gala Dinner Options for the Gala Dinner will be a three or four course plated Menu decided beforehand together with officials from EASO. It will include a Starter, Main Course with Meat or Fish and Dessert. An additional plate of Soup or Sorbet will be added to upgrade the Menu. A Vegetarian Option for all the meals is also to be offered. The option to have Printed Menus, Flower Table Arrangements, Chair Covers, a Public Address System and Cloakroom Space will also be made available for Gala Dinners. Welcome Drink Package The Welcome Drink Package to be served before Dinner will include a welcome drink and at least 2 varieties of canapés. Beverage Package (Lunch) The Beverage Package to be served during Lunch will include Natural and Sparkling Water and at least 3 varieties of Soft Drinks together with Tea and Coffee (including the provision of Milk, Sugar and Lemon) Beverage Package (Dinner) The Beverage Package to be served during Dinner shall include Natural and Sparkling Water, Red and White Wine and Coffee. Wine Package on Consumption Basis White and Red Local Wine will be available. Any Food Intolerances and Allergies (Lactose, Celi...
CATERING REQUIREMENTS. A minimum of tea/coffee/water in the mornings and afternoons, along with lunches, should be included in the registration fee. 4.
