Sodexo is the exclusive caterer for Marshall University. Off campus caterers are not permitted. Student organizations may use their Shoestring Menu here.
All room reservations must be made through the Facilities Scheduling Office before confirming arrangements for food and/or beverages with Food Service.
Requests to bring in donated food or beverage items in conjunction with an event must be submitted in writing to the Facilities Scheduling Manager at least ten (10) working days prior to the event. All requests will be forwarded to the Senior Vice President of Operations for approval. No food or beverage items can be brought into the Memorial Student Center without written approval.
Cookouts
In order to comply with Cabell-Huntington Health Department food safety policy, a grill cook must be hired in advance through Sodexo for all cookouts. All proper food handling requirements will be handled by Sodexo.
Bake Sales
Per policy of State of WV Department of Health and Human Resources (from Environmental Health Procedures Manual, Memorandum F-61), the sponsor of any bake sale is required to register with the local health department for each sale.
Food items for bake sale must be limited to foods that do not normally support the rapid growth of microorganisms, such as cakes, cookies, fruit pies, candies, yeast breads, and nut and fruit breads. The sale of potentially hazardous food is prohibited (for example – cream-filled products; cream, custard, or meringue pies).
Foods are to be individually wrapped in the portions that will be offered for sale to the public. Slicing, wrapping, or exposing foods at sale or distribution site is prohibited.
Food Donations
Requests to bring in donated food or beverage items in conjunction with an event must be submitted in writing on letterhead from the donating party to the Facilities Scheduling Manager at least ten (10) working days prior to the event. The letter from the company donating food items must specify exactly what product and amount is being donated. All requests will be forwarded to the Senior Vice President of Operations for approval.
All procedures, in accordance with Cabell-Huntington Health Department regulations, must be followed. For more information, you may read “Proper Food Handling“, part of the food handler training course, here.