I. AUTHORITY

The preparation and distribution of food products on the campus of Weber State is the responsibility of the company or companies that the institution contracts with to provide its manual and vending food service. This company(s) shall have the exclusive right to provide all commercial food services on the Weber State University campus except as specified in this policy.

All Weber State University food preparation and handling equipment is assigned to the food service company for appropriate use and maintenance. Certain cooking facilities such as those in the Department of Child and Family Studies and the apartment-style housing owned by the institution are not the responsibility of the food service company, but are required to operate in a non-commercial manner. They are restricted from being used for the purpose of preparing food products that are sold in competition with the food service company.

Any exceptions to this policy, unless specified below, must be approved in advance by the company's director of Food Service and the dean of Student Life or his/her designee.

II. SPECIFIC APPLICATION

A. Retail Snack Sales

All retail snack sales (candy, chips, etc.) shall be the right of the food service company except for those sold at the Union Building information desks and those sold at the Weber State University Bookstore.

B. Vending and Concessions

No vending machines, other food product sales devices or food concessions may be located or operated on the campus without authorization from the company's director of Food Service and the dean of Student Life or his/her designee. The use of coffee machines and refrigerators is authorized as long as they are used in a non-vending, non-commercial fashion.

C. Catering

All contracted catering of food products that takes place on the campus shall be provided by the food service company.

D. "Pot Luck" Events

"Pot Luck" or similar parties for employees or students are authorized as long as all of the following conditions are met:

1. Food products are provided and/or prepared by employees or students from personal, rather than institutional resources

2. Weber State kitchen or food handling facilities are not utilized

3. No food products are sold, either directly or indirectly, such as an admission charge or "donation" at events where such food is served

E. Fund Raising Activities Involving Food Products

ASWSU registered student organizations are authorized to have one (1) fundraising activity on campus involving food products per quarter provided that the following conditions are met:

1. Food is prepared for sale by volunteers (i.e., bake sales) or pre-packaged food is purchased for resale (i.e., candy bar sales)

2. The sale is approved and supervised by the appropriate professional staff person from the Department of Student Activities

3. All temporary business permits and food handling requirements are obtained and are approved by the company's director of Food Service at least 48 hours prior to the event

F. Minor Refreshments for University Events

Food purchases for refreshments at on campus events by ASWSU registered student organizations and Weber State University departments are authorized provided that the total food value does not exceed the petty cash limit and provided that the following conditions are met:

1. All temporary business permits and food handling requirements are obtained and are approved by the company's director of Food Service 48 hours prior to the event

2. ASWSU and student activities follow the guidelines for petty cash as outlined in the ASWSU Policy and Procedure Manual

3. All other departments adhere to Weber State University petty cash policy and procedures

III. Invoices for Food Services Provided to Departments

A. Invoices for Food Services provided by the company or private vendors to Weber State University departments will only be paid when account-coded and signed by a representative of the department being charged.

B. Invoices for Food Services paid by the General Fund are only authorized for the following:

1. Board of Trustees

2. Employee recruitment