Dining Services welcomes students, faculty, staff and visitors from the campus community.

Food & Beverage Policy

St. Norbert College retains the right to regulate the provision of food/beverage services on its property and within its facilities. 

Purpose 
This oversight is necessary to insure that the risks inherent in serving food/beverage are controlled and to minimize the college’s liability exposure. 

Scope 
This policy is not intended to cover food brought onto or delivered to the campus for a college community member’s (employee or student) personal consumption or that of other college community members. 

General Procedure 
St. Norbert College's licensed restaurant facilities include the Ray Van Den Heuvel Campus Center – Phil’s and the first floor lounge, the Bemis International Center – both the lower and first levels plus the third floor board room and Michels Commons. St. Norbert College Dining Services is the exclusive provider of food and or beverage services in St. Norbert College’s licensed restaurant facilities. 

Potlucks 
In order to minimize St. Norbert College’s risk, potlucks that occur on campus must be prepared by college community members (employees and students) and served exclusively to college community members. Potlucks should not involve constituencies from outside of the college community. College departmental or student sponsored potlucks must have the approval of the head of the department or the student group advisor. The sponsoring party is responsible for following the food safety guidelines.  

Donated Food 
To insure proper food handling, food donated by a vendor and served at on-campus events must come only from a licensed food provider and be approved by the director of dining services or his/her designee to ensure safe food handling practices and to minimize risk and liability. The sponsoring party is responsible for following the food safety guidelines as well as submitting a food service registration form at least two weeks prior to the event. 

Fundraisers 
Fundraisers involving the sale of food need to be approved by the director of Dining Services or his/her designee to ensure safe food handling practices and to minimize risk and liability. The sponsoring party is responsible for following the food safety guidelines as well as submitting a food service registration form at least two weeks prior to the event.