Planning your event
Catering arrangements for all campuses are facilitated through the district catering office located in CC 250 on the Sylvania Campus.
Staff and students
Campus staff and student organizations order directly through the catering department using the catering order form.
Outside catering
PCC Food Services has the exclusive right to operate and provide catered food service on PCC properties. Any event seeking an exception for an outside caterer must be approved by the District Food Services Manager 21 business days before the event. For more information see food service procedures.
PCC guests
Catered events that are not affiliated with PCC will require a signed contract and 50% deposit 2 weeks prior to the event, with the remainder due 3 days before the event, and any additional charges from the event will be due 2 weeks after the final invoice. For more information see food service procedures. PCC guests should contact us by email at foodservices-group@pcc.edu or by phone at 971-722-4318.
PCC has first right of refusal on all catering events.
How to place the order
- Fill out the online order form at least 7 business days before the event. You will receive a confirmation email saying we received your order.
- We process your order and send you an invoice with pricing details.
- Review, sign, and return the invoice to us to finalize your order.
For questions or help with menu design, contact us at foodservices-group@pcc.edu or 971-722-4318.
Room reservations
It is necessary to make room reservations before making arrangements for catering. Room reservations can be made through the catering office only for the rooms listed below.
| Location (Sylvania) | Seating Capacity |
|---|---|
| Oak Room | 30 |
| Elm Room | 14 |
| Fir Room | 14 |
| Combination of Fir, Elm, and Oak | 100 |
If you are looking for a different room to reserve, please contact one of the following:
- Cascade Facilities: carooms@pcc.edu or 971-722-5377
- Rock Creek Facilities: rcrooms@pcc.edu or 971-722-7202
- Southeast Facilities: serooms@pcc.edu or 971-722-6260
- Sylvania Facilities: syrooms@pcc.edu or 971-722-4543
Room set up
After reserving your space location, the next step is to arrange your room set up. You will coordinate your chair and table needs with Facilities Management Services by emailing the Service Request Center at src@pcc.edu.
Media needs
If you have any media or audio visual needs, you will need to complete the Audio Visual Request form to reserve the equipment you need. You can find the form on the Media Services website.
PCC inclusive event planning
As you are planning your event, please consider event accessibility. This PCC Inclusive Event Planning Checklist created by the PCC Accessibility Council helps our community members consider accessibility and accommodation when planning events. Please also check out these helpful accommodation tips.
Important considerations while planning your event
Special diets
Special diets ranging from vegetarian, vegan, lactose intolerant, and specific food allergies can be accommodated. Please discuss these options when making your catering arrangements. There may be an additional charge for some special diet needs.
Delivery
Delivery is complimentary for on-campus orders of $50 or more. Orders not meeting this minimum amount, but being held on campus, will incur a $15 charge to cover incremental costs. For small orders under $50, the orders can be picked up at the dining center on each campus and avoid the delivery fee. Any delivery to one of our satellite centers will be assessed an additional charge.
Delivery and pick-up will occur according to the schedule that was arranged at booking. All equipment delivered from the catering department is the responsibility of the customer. Removal of any serving equipment will incur necessary charges and will be added to your final bill.
Final guest counts
To provide the highest quality service, please provide a guaranteed number of
guests who will be served. A guaranteed final guest count is due 5 full business days prior to the event. Additional fees may apply if the number of guests served exceeds the final guest count.
Cancellations
Events or menu items may be canceled anytime prior to 7 days before the event with no charge. Event or menu items canceled less than 7 days before the event will result in a $50 processing fee. Orders canceled within 48 hours of the event are subject to 100% charge for all items ordered. We do understand that last minute cancellations are occasionally unavoidable. We will work with you to minimize those charges.
Billing and signed contracts
Campus departments and student organizations place orders directly through the catering online order form. The department ordering food needs to sign and return the emailed invoice prior to the event. After the event, the final invoice or purchasing card invoice will be sent to process.
Dining Services has the exclusive right to provide food and beverage services when using a college facility. Use of an off-site caterer is prohibited unless approved, in writing, by the College Auxiliary Services Manager in charge of Food and Vending Services.
Weekend and evening catering
Any request for weekend or evening catering is based on when Dining Services is closed and on advanced booking, and must be approved by the Dining Service Manager. Weekend or evening services may require an additional service fee in order to cover the added staffing needs when Food Services are normally closed.
Linens
Dining Services supplies white linen tablecloths for the food serving table(s) at no charge. Dining Services can coordinate the rental of linens for the seating tables if ordered two weeks in advance of the event. The additional cost will be reflected on your final invoice. If Dining Services is unable to provide a specific color of linen requested, the client may choose to rent them on their own. It is the responsibility of the client to remove and return linens rented from outside Dining Services.
Food holding and leftovers
All perishable food will be held for 2 hours before being removed by our food service staff. Due to Health Department regulations, perishable leftovers may not be removed from the event site. PCC will not be held responsible for food items removed without our knowledge or prior consent. For more information, see food service procedures.