Conference and Event Planning

The Eberhard Center
Food and Beverage Service

 Excellence in food quality, service standards and attention to detail

Our standards are of the utmost quality, just like our food. This menu represents our most popular selections, though we are not limited to them.  We welcome special menus and themes and will do what it takes to bring your ideas to life.

To ensure the safety and satisfaction of our guests we strictly adhere to all health department licensing and liabilities, therefore, all food must be provided by Grand Valley State University Eberhard Conference Center, and no food and/or beverage can be brought in or taken out.

We are happy to accommodate special dietary, religious or vegetarian needs. Please notify your event planner when finalizing your menu.

Food service prepares quantities of food and beverage based on the guaranteed number of guests, in ample amounts to insure all guests at the event enjoy a satisfying meal.  In the event you wish to delay serving time, the Eberhard Center cannot be responsible for the natural decline in food temperature and quality. 

Linen and skirting for tables not requiring food and beverage (such as those for panel discussions and registration) is available at a cost of $15.00 per table.  Tables for displays, exhibitors, or vendors in the lobby or other public areas are available at a cost of $20.00 per table (includes linen and skirting).

We offer a complete selection of beverages to complement your event.  Please note that alcohol beverage sales and services are regulated by the State of Michigan.  The Eberhard Center, as the licensee, is responsible for administration of these regulations.  Therefore, it is the policy that no liquor, beer or wine be brought into the center from outside sources.  We will refuse service of alcoholic beverages to minors under the age of twenty-one.  We also reserve the right to refuse service to individuals when deemed necessary.  The Eberhard Center encourages the Designated Driver Program.

Page last modified April 6, 2009