Catering Procedures/ Manual of Operations

This manual of operation has been developed to assist you in requesting food/pastry and/or
beverage service. To ensure proper handling of your request, please email our kitchen
supervisor, for events to be scheduled. With this, your catering request is not official until it has
been verified by our kitchen supervisor. Please read all instructions carefully before filling out
your request form.

I. Time
Cosina de Agila are available Monday through Saturday from 8:00 am to 5pm or depending on
the event's scheduled time. Moreover, Events at other times will require special scheduling to be
certain that there is a faculty member available to supervise the event.

II. Confirmation
All orders must be made at least 1 week or 3 days before the event. Any changes must be
received and verified a minimum of 48 hours prior to the event to avoid confusions and
challenges. Thus, Final counts are due 3 days prior to the event.

III. Cancellation
The cancellation of events should be made at least 2 days prior to the event.

IV. Location
All necessary events related to our paper such as recollection, retreat and meetings should be
placed in the Lantaka campus. Moreover, other events can only be catered by our catering
services if the administration will allow it.

V. Form
All catering requests need to be printed legib. Thus, the form must be filled out as completely as
possible. Please contact our kitchen, if you need help and/or for clarification.

VI. Payment
1. Charge to a department budget or program number. However, for any catering request made
by individuals or groups outside of the Lantaka Campus, a 50 percent deposit is due one week
before the event, if only the administration will allow the catering services to cater it. A balance
payment will be due on the day of the event.

VII. Price
All prices are well presented and reliable. Our kitchen supervisor will give the breakdown about
the prices listed on the menu.

VIII. Menu
All the menu listed on our paper is profoundly halal. We consider the culture and religion of our
clients. Moreover, the food production and preparation are handled well by our kitchen staff to
avoid challenges such as contamination of food, bacteria and food poisoning.