BANQUET EVENT ORDER A and M Events

Date: 10/30/2017

CUSTOMER INFORMATION EVENT INFORMATION

Name: Paul Stansbie Event Date: Tuesday, November 14th

2017
Dept: CCPS- College of Community and
Public Service Description: Open House
Bill Code:HTM 123 Guest Count: 75-100 students
Email Address: stansbiep@gvsu.edu Event Status:
Contact Person: Sam Sanders- Event
Planner

LOCATION AND TIMES

Room: Holton Hooker Learning and Living Center 121A

Start Time: 5pm End Time: 6:30pm

Setup Style:
 Menu Selections

Description Quantity Price

Total

-packages of cake mix 5 14.95

- cans of frosting 5 7.45
- cupcake holders 100 0.00
- 48 oz bottle of vegetable oil 1 2.99
- 2 dozen eggs 1 3.39
- Blue food coloring 1 2.99
-128 oz Hawaiian Punch Berry Blue Typhoon Drink 5 9.95
-51 ct insulated cup 3 5.37
- canister of hot chocolate 1 4.99
- bags of mini marshmallows 2 2.00
- toothpicks 1 .89

Billing Summary

Subtotal of Selection & Other Charges: $54.97

Total: $54.97

Special Instructions

November 14, 2017

3:30 pm- Bring 9 tables into holton hooker rm 121 A

Set tables and chairs up according to floor plan
Start setup of registration table
Start bringing in and set up of decor
Bring in trivia buckets, giveaway baskets, goodie bags

4:00 pm- Bring in all food and beverage equipment

Continue setup of decor
 Set up all F and B equipment
Set up trivia buckets, giveaway baskets, goodie bags

4:30 pm- Continue all set up of decor

Continue all set up of activities
Finish setup of F and B equipment
Hot chocolate made and put into warming dispenser

F & B Details- A of cupcakes should frosted and put out @ 5pm

Place Toothpick Es in frosted cupcakes
Punch bowl to be filled @ 5pm
Never stock more than needed at that time

5:00 pm- All equipment, decor and activities to be finished

All staff in positions

Activity Details- 5pm til 6:30 pm:

Greet all guests with goodie bags
Also greet guests with info sheets

Registration Details- 5pm til 6:30pm:

Greet all guests and ask to register

5:30 pm- Check over F and B quantities

Stock F and B if needed
Check raffles at Department tables
Stock Raffles at department tables if needed
Stock goodie bag tables if needed

6:00 pm- Check over F and B quantities

Stock F and B if needed
Check raffles at Department tables
Stock Raffles at department tables if needed
Stock goodie bag tables if needed

6:30 pm- Start clean up of all F and B

Start take down of all activities
Start take down of all Fand B equipment
Start take down of registration
Start take down and clean up of all decor

7:00 pm- All tables to be cleared and cleaned

Take down and removal of all tables
 Customer Signature & Date Director of Catering & Date

You will be billed for 100% of your guarantee or the expect number of guests, whichever is higher. Prices listed on this
contract are based on information provided. Changes in total price may occur due to additional requests.