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Food and Dining Policies

Santa Clara University is pleased to continue its almost two-decade long relationship with the premier dining services provider, Bon Appétit Management Company.

Bon Appétit’s approach to food service closely aligns with Santa Clara University’s commitment to high quality food, social justice and to sustainability as evidenced by the mission statement from the founder, Fedele Bauccio.

“Our Dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and the environment.” (bamco.com/about)

Bon Appétit cooks from scratch and uses environmentally sound sourcing including purchasing from local farmers.  The company sources humanely raised meat and eggs as well as sustainable seafood.  As a partner with Santa Clara University, Bon Appétit works toward the university’s Climate Neutrality Action Plan by using compostable materials and supporting programs like EcoTray.

To ensure the success of the dining programs at Santa Clara University and to ensure that we continue our commitments to social justice for workers and to sustainability, our partnership with Bon Appétit, Santa Clara University grants to Bon Appétit, as an independent contractor, the exclusive right to provide and manage Santa Clara University’s Dining Services program.

This includes catering on the campus of Santa Clara University and the exclusive right to sell to students, employees, guests, and other persons food products, non-alcoholic beverages and other such articles as shall be approved by Santa Clara University. Bon Appétit shall render the dining services within the facilities of the Santa Clara University campus, including but not limited to, the food preparation, serving, dining and storage areas designated for the Dining Services program.  All alcohol service must be performed by Bon Appétit.

Bon Appétit manages the two authorized providers for University dining and catering: (1) University Dining Services and (2) Adobe Lodge, which offer food and beverage service anywhere on campus with the exception that each has the exclusive right to serve in their respective home building and adjacent outdoor patios. University Dining Services has the exclusive right to serve in and adjacent to Benson Memorial Center while Adobe Lodge serves all clientele in and adjacent to the Lodge.

Notwithstanding the foregoing, Bon Appétit’s exclusive rights shall not apply to: (1) the residence of the Jesuit Community, (2) “potluck” events held in private office areas not involving alcoholic beverage service, (3) private meetings of SCU departments or groups arranged by and for members of the departments or groups exclusively (and not open to or advertised to general attendance) that do not involve alcoholic beverage service and that do not exceed $200 in cost, (4) private functions of alumni in SCU Alumni Park, (5) special traditional SCU events where the event sponsor is involved in the preparation and/or provision of the food and beverages as approved by the designated SCU official, in writing and in advance, (6) fund-raising activities of registered student organizations where the food is prepared by the organization members as approved by the designated SCU official in writing and in advance, (7) catering in publicly reservable areas outside the Benson Memorial Center and Adobe Lodge, excluding annual traditional, SCU-community events, provided the caterer rebates to SCU an amount at least equal to the commission, if any, that would otherwise be paid to Bon Appétit, (8) the Athletic Department concessions and catering required during intercollegiate contests at Buck Shaw Stadium, Schott Stadium, Leavey Event Center, Stanton Field, and Sullivan Aquatic Center including food and beverage sales at concession stands as well as in-seat sales at all previously listed locations and any other required satellite stands, (9) concessions and catering at professional and/or third party athletic events held at the facilities referenced in (8) above (any agreement that the Athletic Department may wish to enter with Bon Appétit needs to be done so with a separate agreement), and (10) The Jesuit School of Theology of Santa Clara University located in Berkeley, California.

There are ten (10) contractually negotiated exceptions to the Contractor Exclusivity. Exceptions apply only to University (Department and Student Organization) sponsored events. Non-University clients are not eligible for exceptions.

1. RESIDENCE OF THE JESUIT COMMUNITY

Dining services within the residence of the Jesuit Community are provided independent of all services provided by University Dining Services.

2. POTLUCK EVENTS

Over the course of the year especially around holiday times and other celebratory events campus departments, groups of departments, or other entities may host internal potlucks wherein the participants bring food prepared from home to share with colleagues or other group members. These events are private events exclusively for members or employees of the specified group and may not be held in spaces or meeting rooms commonly open to the campus for reservation. Alcohol may not be served unless supplied and served by one of the two University catering organizations, University Dining Services or Adobe Lodge.

3. PRIVATE MEETINGS OF SCU DEPARTMENTS OR GROUPS

For internal private meetings, which are not open to or advertised to the general public, with no alcohol service, and for which food and beverage costs do not exceed $200, the meeting leader may purchase non-university prepared food and beverages off campus to offer at the meeting. Each University entity (University Department or Student Organization) that does this is expected to ensure that trash and debris are cleaned up by the group and not left for the building staff or the next group reserving the meeting space.

Beyond purchasing small meeting refreshments from outside entities, the University offers options to meet this need as well. Cellar Market offers chilled soft drinks, chips, and other assorted products that are suitable for meeting refreshments. University Dining Services also offers budget-priced trays and options through its “Express Catering” menu. These need to be ordered in advance, but can be picked up at the Cellar Market on the meeting date. All Cellar Market purchases can be paid for using Resident Dining or Dining Plus points, Flex, cash, or credit card. To view tray options available, please review the catering menu online at www.scu.edu/diningservices or contact Cheryl Hartzheim at (408) 551-1792.

4. PRIVATE FUNCTIONS OF ALUMNI IN SCU ALUMNI PARK

Alumni holding private functions in Alumni Park may bring in their own food for the event. Alumni that wish to reserve this space should contact Paul Neilan, Senior Associate Director in the Alumni Office at (408) 554-5388 or pneilan@scu.edu.

5. SPECIAL CULTURAL SCU EVENTS WHERE EVENT SPONSOR PREPARES OR PROVIDES THE FOOD AND BEVERAGES

An exception is allowed for University sponsored events wherein specific culturally authentic or ethnic food is envisioned as a program component, integral to the event, as opposed to a hospitality feature, such as refreshments. Student participation in the preparation and service of the food is also a component of this type of exception. 

Each undergraduate student organization traditionally may receive one allowable exception per academic year. The undergraduate student organizations that have been accommodated in the past are Intandesh, Chinese Student Association, Asian Pacific Student Union, Barkada, Ka Mana’o O Hawaii, MEChA El Frente, Arab Cultural Society, Igwebuike, and the Vietnamese Student Association.

Instructions: An undergraduate student organization wishing to produce such an event is required to complete the Cultural Food Service Form  and obtain the signature of their Center for Student Leadership Advisor. The form must then be submitted to the Business Manager of Auxiliary Services, Ann Bucher (abucher@scu.edu), no later than 30 days prior to the scheduled event.

Buying of Raw Materials for Food Preparation

If the Benson kitchen is not used for food preparation, then the student club may purchase and store their own raw materials.

If the Benson kitchen is to be used for the food preparation, then University Dining Services will purchase and store the raw materials (paid for by the student organization). 

Reserving the Benson Kitchen and/or Event Space

Each event will require a $50.00 refundable condition deposit by using an SCU account distribution string.  At the completion of the event, the condition of the room(s) and/or Benson kitchen must be returned to the condition they were in before the event.  If required, the $50.00 deposit will be used to cover any additional charges incurred to return the room(s) and/or Benson kitchen to its previous condition.  Each hour of cleanup will be charged at $35.00.

For those groups requiring the use of the Benson kitchen, participation is mandatory in a food-handling workshop conducted by University Dining Services.  For safety and sanitation reasons, a maximum of 10 students at a time will be allowed in the kitchen from the beginning of preparation through the close of the event.

Guidelines for Kitchen Use

  • Closed toe rubber soled shoes must be worn at all times while in the kitchen
  • Long pants, shirts and hat are required.
  • Kitchen personnel will oversee proper knife handling, the use of a cutting glove & all kitchen equipment
  • No running or horseplay in the kitchen
  • Lifting correctly is essential. Always bend your knees, get a firm grip, and lift with your legs. Do not lift over 25 lbs. without help
  • Kitchen cleaned and returned to its original state

Guidelines for Room Condition Post Event

  • All tables and chairs must be in original locations
  • All décor items must be clean from all floors, walls and ceilings
  • All window coverings not a permanent part of the room must be removed
  • All garbage must be removed and disposed of in the dumpster behind the Benson Memorial Center
  • Any broken items must be reported to the building manager on duty

Contact the Center for Student Leadership at 554-4745.

6. FUND-RAISING ACTIVITIES OF REGISTERED STUDENT ORGANIZATIONS

Recognized undergraduate and graduate student clubs and organizations sponsored by University Departments may reserve tables in the Benson Memorial Center Paseo, Lobby, or Plaza where they may sell baked goods to raise funds for club events. Table reservations are made through the Center for Student Leadership at (408) 554-4745.

Four requirements apply – The bakery goods – cookies, cake, brownies, rice krispy bars, etc. – are made by the group members personally, not purchased at a bakery or supermarket or outside vendor to be resold – No food product that has a required holding temperature be prepared for sales or given away – No beverage(s) may be sold or given away – Tables are to be reserved through the Center for Student Leadership, Benson Center, Room 1 – (408) 554-4745

Note: University Dining Services is happy to work with University departments or student organizations who wish to have bake sales but may lack access to kitchens and ovens or time to bake. A “Bake Sale Package”, offering wholesale prices of an assortment of cookies, brownies, and bars in nibbler sizes, may be purchased by groups for resale in Benson Memorial Center. Contact Cheryl Hartzheim (551-1792) at least 7 days in advance to order your Bake Sale Package.

7. CATERING BY AN EXTERNAL VENDOR

A University sponsor may arrange for catering (purchased or donated) on campus by an outside caterer.  This option does not include any alcohol service on campus or events held in the Benson Memorial Center or the Adobe Lodge.  Bon Appetit is the exclusive alcohol service provider and caterer for the Benson Memorial Center and Adobe Lodge. This option also does not include annual traditional, SCU community-wide events including (but not limited to) annual Christmas party, faculty and staff appreciation events and fair, Commencement, Grand Reunion, Welcome Weekend, Preview Days, Family Weekend, Open House. 

Catered food from an outside vendor may not be resold on campus for profit nor donation purposes.   A 7.5% commission on the actual cost of catering will be charged by Dining Services on all external catering on campus.   To begin this process please fill out the External Catering Form  and submit it to Ann Bucher (abucher@scu.edu) in Auxiliary Services, via email, at least 10 business days prior to the event. 

8. ATHLETIC DEPARTMENT CONCESSIONS AND CATERING REQUIRED DURING INTERCOLLEGIATE CONTESTS AT BUCK SHAW STADIUM, SCHOTT STADIUM, LEAVEY EVENT CENTER, STANTON FIELD, AND SULLIVAN AQUATIC CENTER

This includes food and beverage sales at concession stands as well as in-seat sales at all previously listed locations and any other required satellite stands.

9. CONCESSIONS AND CATERING AT PROFESSIONAL AND/OR THIRD PARTY ATHLETIC EVENTS HELD AT THE FACILITIES REFERENCED IN (8) ABOVE

Concessions and catering at professional and/or third party athletic events are provided under a separate agreement and are not subject to the exclusivity provision in the University Dining Services agreement.

10. THE JESUIT SCHOOL OF THEOLOGY OF SANTA CLARA UNIVERSITY LOCATED IN BERKELEY, CALIFORNIA

All dining and catering at this Berkeley campus is provided independently and not subject to the exclusivity requirements of the University Dining Services agreement.

Sale or service of alcoholic beverages requires the proper license from the State of California Alcohol and Beverage Control (ABC) Board. Any event where alcoholic beverages are provided (hosted or not) must be provided/served by either University Dining Services or Adobe Lodge. No person or entity may individually provide alcoholic beverages. Events planned through either University Dining Services or Adobe Lodge will ensure that the proper licenses are secured, and that service staff are properly trained in the service of alcoholic beverages. Please refer to the University’s Alcohol Policy for complete information on the sale and service of alcohol.

 

 

ATHLETIC DEPARTMENT CONCESSIONS AND CATERING REQUIRED DURING INTERCOLLEGIATE CONTESTS AT BUCK SHAW STADIUM, SCHOTT STADIUM, LEAVEY EVENT CENTER, STANTON FIELD, AND SULLIVAN AQUATIC CENTER

This includes food and beverage sales at concession stands as well as in-seat sales at all previously listed locations and any other required satellite stands.

CONCESSIONS AND CATERING AT PROFESSIONAL AND/OR THIRD PARTY ATHLETIC EVENTS HELD AT THE FACILITIES REFERENCED IN ABOVE

Concessions and catering at professional and/or third party athletic events are provided under a separate agreement and are not subject to the exclusivity provision in the University Dining Services agreement.

A University sponsor may arrange for catering (purchased or donated) on campus by an outside caterer.  This option does not include any alcohol service on campus or events held in the Benson Memorial Center or the Adobe Lodge.  Bon Appetit is the exclusive alcohol service provider and caterer for the Benson Memorial Center and Adobe Lodge.

This option also does not include annual traditional, SCU community-wide events* including (but not limited to) annual Christmas party, faculty and staff appreciation events and fair, Commencement, Grand Reunion, Welcome Weekend, Preview Days, Family Weekend, Open House.

Catered food from an outside vendor may not be resold on campus for profit nor donation purposes.   A 7.5% commission on the cost of catering will be charged by Dining Services on all external catering on campus.  To begin this process please fill out the External Catering Form  and submit it to Ann Bucher (abucher@scu.edu) in Auxiliary Services, via email, at least 10 business days prior to the event

 

Raw food and beverage products may be donated directly to University Dining Services for use at an event providing these products meet acceptable specifications. University Dining Services will prepare the finished product and the sponsoring group will receive credit for the portion of the event cost represented by the raw donated product. The University does not allow the donation of prepared food to be served by University Dining Services for any University event. If your group wishes to receive donated raw product for an event, please contact Cheryl Hartzheim, University Dining Services Catering Manager at 551-1792.

Recognized undergraduate and graduate student clubs and organizations sponsored by University Departments may reserve tables in the Benson Memorial Center Paseo, Lobby, or Plaza where they may sell baked goods to raise funds for club events. Table reservations are made through the Center for Student Leadership at (408) 554-4745.

Four requirements apply – The bakery goods – cookies, cake, brownies, rice krispy bars, etc. – are made by the group members personally, not purchased at a bakery or supermarket or outside vendor to be resold – No food product that has a required holding temperature be prepared for sales or given away – No beverage(s) may be sold or given away – Tables are to be reserved through the Center for Student Leadership, Benson Center, Room 1 – (408) 554-4745

Note: University Dining Services is happy to work with University departments or student organizations who wish to have bake sales but may lack access to kitchens and ovens or time to bake. A “Bake Sale Package”, offering wholesale prices of an assortment of cookies, brownies, and bars in nibbler sizes, may be purchased by groups for resale in Benson Memorial Center. Contact Cheryl Hartzheim (551-1792) at least 7 days in advance to order your Bake Sale Package.

Dining services within the residence of the Jesuit Community at Santa Clara University as well as dining and catering at the Jesuit School of Theology in Berkeley, are not subjecgt to the exclusivity requirements of the University Dining Services agreement.

Over the course of the year especially around holiday times and other celebratory events campus departments, groups of departments, or other entities may host internal potlucks wherein the participants bring food prepared from home to share with colleagues or other group members. These events are private events exclusively for members or employees of the specified group and may not be held in spaces or meeting rooms commonly open to the campus for reservation. Alcohol may not be served unless supplied and served by one of the two University catering organizations, University Dining Services or Adobe Lodge.

Alumni holding private functions in Alumni Park may bring in their own food for the event. Alumni that wish to reserve this space should contact Paul Neilan, Senior Associate Director in the Alumni Office at (408) 554-5388 or pneilan@scu.edu.

For internal private meetings, which are not open to or advertised to the general public, with no alcohol service, and for which food and beverage costs do not exceed $200, the meeting leader may purchase non-university prepared food and beverages off campus to offer at the meeting. Each University entity (University Department or Student Organization) that does this is expected to ensure that trash and debris are cleaned up by the group and not left for the building staff or the next group reserving the meeting space.

Beyond purchasing small meeting refreshments from outside entities, the University offers options to meet this need as well. Cellar Market offers chilled soft drinks, chips, and other assorted products that are suitable for meeting refreshments. University Dining Services also offers budget-priced trays and options through its “Express Catering” menu. These need to be ordered in advance and picked up from Catering.  All Cellar Market purchases can be paid for using Resident Dining or Dining Plus points, Flex, cash, or credit card. To view tray options available, please review the catering menu online at www.scu.edu/diningservices or contact Cheryl Hartzheim at (408) 551-1792.

An exception is allowed for University sponsored events wherein specific culturally authentic or ethnic food is envisioned as a program component, integral to the event, as opposed to a hospitality feature, such as refreshments. Student participation in the preparation and service of the food is also a component of this type of exception. 

Each undergraduate student organization traditionally may receive one allowable exception per academic year. The undergraduate student organizations that have been accommodated in the past are Intandesh, Chinese Student Association, Asian Pacific Student Union, Barkada, Ka Mana’o O Hawaii, MEChA El Frente, Arab Cultural Society, Igwebuike, and the Vietnamese Student Association.

Instructions: An undergraduate student organization wishing to produce such an event is required to complete the Cultural Food Service Form  and obtain the signature of their Center for Student Leadership Advisor. The form must then be submitted to the Business Manager of Auxiliary Services, Ann Bucher (abucher@scu.edu), no later than 30 days prior to the scheduled event.

Buying of Raw Materials for Food Preparation

If the Benson kitchen is not used for food preparation, then the student club may purchase and store their own raw materials.

If the Benson kitchen is to be used for the food preparation, then University Dining Services will purchase and store the raw materials (paid for by the student organization). 

Reserving the Benson Kitchen and/or Event Space

Each event will require a $50.00 refundable condition deposit by using an SCU account distribution string.  At the completion of the event, the condition of the room(s) and/or Benson kitchen must be returned to the condition they were in before the event.  If required, the $50.00 deposit will be used to cover any additional charges incurred to return the room(s) and/or Benson kitchen to its previous condition.  Each hour of cleanup will be charged at $35.00.

For those groups requiring the use of the Benson kitchen, participation is mandatory in a food-handling workshop conducted by University Dining Services.  For safety and sanitation reasons, a maximum of 10 students at a time will be allowed in the kitchen from the beginning of preparation through the close of the event.

Guidelines for Kitchen Use

  • Closed toe rubber soled shoes must be worn at all times while in the kitchen
  • Long pants, shirts and hat are required.
  • Kitchen personnel will oversee proper knife handling, the use of a cutting glove & all kitchen equipment
  • No running or horseplay in the kitchen
  • Lifting correctly is essential. Always bend your knees, get a firm grip, and lift with your legs. Do not lift over 25 lbs. without help
  • Kitchen cleaned and returned to its original state

Guidelines for Room Condition Post Event

  • All tables and chairs must be in original locations
  • All décor items must be clean from all floors, walls and ceilings
  • All window coverings not a permanent part of the room must be removed
  • All garbage must be removed and disposed of in the dumpster behind the Benson Memorial Center
  • Any broken items must be reported to the building manager on duty

Contact the Center for Student Leadership at 554-4745.

The Resident Dining Plan is an integral part of the University Housing Contract. The declining balance Resident Dining Plan is designed as a quarterly allocation to meet the dining needs of the resident student. All plans begin with a designated number of points which are available for food purchases anytime throughout the quarter. At the end of fall and winter quarters up to 100 unspent dining points may carry over to the next quarter and be added to that quarter’s dining plan if the student remains in on-campus housing, with remaining unspent points being forfeited to the University. At the end of an individual’s University Housing Contract no Resident Dining points carry over or are refunded. Forfeited Resident Dining points are reinvested by the University in the dining program and/or related facilities.

The Dining Plus Plan, a voluntary declining balance dining plan, affords a student the same sales tax savings as a Resident Dining Plan. Dining Plus may be established by any commuter, graduate or undergraduate student or may be used to supplement a resident’s Resident Dining Plan. A Dining Plus Plan may be set up with a purchase of any amount of points. Points are available to be spent as long as the student is enrolled; however, Dining Plus points are not refundable at separation from the University. Unspent Dining Plus points are forfeited to the University at separation.