Catering services – from 14th January 2020

To proceed with the booking of catering services, such as coffee breaks, please complete the purchase request with indication of the requested service, number of participants, times and location.

The contractor identified by the University for catering services is the company "Camst. Soc. Coop. Ar. l.". Through this contract, the Departments can take advantage of 4 types of services, which costs vary depending on the number of participants. The minimum required is 4 solar days, but it is advisable to contact the Purchasing Office in advance to request the availability of the supplier on the fixed days and obtain further information. Following a summary table by type of service, the related costs and, below, a summary description of each service offered:

Si riporta una tabella riepilogativa per tipologia di servizio, i relativi costi e, a seguire, una descrizione sintetica di ogni servizio offerto.

 

RANGE

n. partecipants

 

1 – COFFEE

BREAK

2 - APERITIF

3 - LIGHT BUFFET

4 - LUNCH – WARM MEAL BUFFET

- from 11 to 25

6,00

19,20

25,22

33,95

B  - from 26 to 50

4,75

16,80

21,83

27,16

C - from 51 to 100

4,25

14,40 19,89 25,22

D  - from 101 to 200

4,00

12,80 17,95 24,25

E - from 201 to 300

3,75 11,20

16,49

22,31

 

1. Sweet coffee break (for the salty coffee break it is necessary to explicitly request it from the supplier)

Homemade cake or other dessert

Variety of tea biscuits or chocolates

Croissants (mini or normal) with various fillings

Drinks: Still and sparkling water - espresso, decaffeinated coffee, barley - cold milk - hot water in thermos plus tea bags and infusions, fruit juices (at least 2 types), sugar in sachets.

 

2. Aperitif

Various aperitifs: Mozzarella and cherry tomatoes skewers, olives, artichokes, cold cuts, parmesan flakes or similar

Appetizers: variety of stuffed sandwiches variety of mini-tramezzini, savory croissants, savory pies, scones.

Pretzels: Various types of pretzels and puff pizzas

Drinks: still and sparkling water, fruit juices (at least 2 types), non-alcoholic cocktails for aperitifs, Prosecco or Spumante

 

3. Light Buffet

Appetizers: Mozzarella and cherry tomatoes skewers, olives, artichokes, cold cuts, parmesan flakes or similar, bread and breadsticks

Appetizers: variety of stuffed sandwiches variety of mini-tramezzini, savory croissants, savory pies, scones.

Pretzels: Various types of pretzels and mini-pizzas

Main course: 1 cold first or second course

Dessert: Homemade cake or semifreddi - Mixed fresh pastry

Fruit: seasonal or fruits skewers

Drinks: still and sparkling water - espresso, decaffeinated coffee, barley, cold milk, fruit juices (at least 2 types), non-alcoholic cocktails for aperitifs - Prosecco or Spumante - red / white wine

 

 

4. Buffet pranzo caldo

Appetizers: 3/4 types of: canapés, cold cuts and cheeses

First course: 1 seasonal hot first course

Seconds: savory pies (at least 3 types) or 1 second hot dish

Side dishes: 3 varieties in buffet or in composition, at least 1 of which is hot.

Covered: bread and breadsticks

Dessert: Homemade cake and semifreddo (or alternatively 2 cakes)

Fruit: seasonal or fruit salad or fruits skewers

Drinks: Still and sparkling water - espresso, decaffeinated coffee, barley, cold milk - soft drinks - Prosecco or Spumante - Red / white wine

 

For each service, the set-up is as follows:

  • Good quality cotton or fabric tablecloths and paper napkins with a sober decoration: the color or pattern will be defined with the contractor from time to time;
  • Ceramic / glass dishes / plates;
  • Steel cutlery;
  • Glasses