Booking Procedure & Information

Booking Procedure

The booking procedure is as follows:

Please note that orders should be placed at least one working day prior to the date required.

1. Booking details taken by Event Durham
2. Email confirmation with a copy of the booking attached will be sent by Event Durham to be checked by the booker.
3. Event Durham will request an internal trading number (for internal bookers) for the invoice
4. Event Durham will call the week before the event to check final numbers and details
5. Buffets will be delivered by Catering, at the time requested and collected at an agreed time afterwards.
6. The Invoice will be raised (and the internal trading processed)
7. A feedback call will be made by Event Durham after the event.

 In order to speed up your booking process, it would be helpful for you to have the below information ready. 

Booking Information

• APPENDIX1.doc (last modified: 27 August 2009)

To place an order contact Event Durham:

• call 0191 334 3030
• email yum.buffets@durham.ac.uk
• or fill out the online form

Pricing

A price versus quality comparison was undertaken with our competitors before the buffet prices were set.  The prices listed on the menus are for internal use only, external clients will have to pay VAT at 15% on top of these.   

Special Requests

The new menus have been designed based on the most popular items currently purchased; we would therefore ask bookers to make their choice from the set menus provided. However, we are happy to provide alternative dishes for any special dietary requirements or allergies.

Minimum Numbers

The minimum numbers for Tea, Coffee and Hot Buffets is 10 people and for Cold Buffets, 4 people.  Internal departments who wish to cater for less than minimum numbers are welcome to go to the Library, Calman, Chemistry or Oriental museum cafes and charge it to your Department.

Cancellation Policy

All cancellations must be received during working hours of Monday to Friday, 9 am to 5 pm.  Bookings may be cancelled up to 2 working days prior to the event, at no cost to the department.  Any bookings cancelled within one working day of the event will be charged at 65% of the menu price and any bookings cancelled on the day will be charged at the full menu price.