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Hi Matt,
Your event is coming up fast. Would you have any updated information on the following.
1. Vendors: How many and do they have the necessary certificates?
2. DJ or student. We usually build a basic sound system for announcement and for your crew to hook up a laptop or phone. If you are bringing in an outside sound company, please let me know. If they have their own gear, we would not setup ours.
Thank you,
Conference and Event Services
| Organization | Reservation: 158379 |
| Matthew Segil | Event Name: Pizza Fest |
| Inter-Residence Association | Phone: 603-534-0832 |
| Wing 150 | Email Address: [log in to unmask] |
| Burlington, VT 05405 | Chartstring: 43/30452/900/900072/999////0000/0000 |
| Event Coordinator: Brevent, Mike x69938 | |
| Estimated Attendance: 400 |
| Bookings / Details | Quantity | Price | Amount |
| Chartstring Allocation |
| 43/30452/900/900072/999////0000/0000 100% |
| Physical Activity? |
| No |
| Thursday, March 31, 2016 |
| 3:00 PM - 6:00 PM IRA Pizza Fest - photo booth (Confirmed) 0034 - Davis Center Billings Library |
| Default for 50 |
| Davis Center Inventory: |
| Photo Booth | 1 |
| 4:00 PM - 6:00 PM Pizza Fest (Services Pending) Billings Library B300-B308 (Third Floor) |
| Reserved: 2:00 PM - 8:45 PM |
| Default for 400 |
| University Calendar: |
| Submit to the Campus Calendar |
| Yes |
| Open to the Public |
| Yes |
| Calendar Description |
| Pizza Fest! Free pizza from local vendors |
| Event URL |
| https://www.facebook.com/UVM.IRA/?fref=ts |
| Contact for More Information |
| Matthew segil |
| Calendar Contact Phone |
| 603-534-0832 |
| Calendar Contact Email |
| [log in to unmask] |
| Ticket Price/Cover Charge |
| Free |
| Student | 1 |
| Group Provided Food: |
| Pizza | 200 |
| Getting a lot of pizza. Some vendors will be present to distribute food. |
| CAES Production Crew: |
| 2:00 PM - 3:45 PM Setup |
| Notes to Production Crew(0 hours @ $27.04/hr) | 1 |
| NORTH LOUNGE: |
| ___8' tables between the columns for vendors |
| ___8' tables near the entrance for plates, napkins, drinks |
| ___Stantions with rope down the middle |
| GREAT HALL: |
| ___Three 8' tables in front of the fireplace |
| ___One 8' table in the GH/Apse Nook |
| ___Stanchions |
| ___Trash and recycle bins |
| ___** sound system tbd |
| APSE: |
| ___Seven 5' rounds with 8 chairs each |
| ___Trash and Recycle bins |
| MARSH LOUNGE: |
| ___5' rounds with 8 chairs each |
| Cody Fernald(0 hours @ $27.04/hr) | 1 |
| Work Cell # 802-238-1620 |
| Chris Desiderio(0 hours @ $27.04/hr) | 1 |
| Work Cell # 802-233-5818 |
| CAES Production Crew: |
| 6:15 PM - 9:00 PM Breakdown |
| Notes to Production Crew(0 hours @ $27.04/hr) | 1 |
| Strike |
| Cody Fernald(0 hours @ $27.04/hr) | 1 |
| Work Cell # 802-238-1620 |
| Chris Desiderio(0 hours @ $27.04/hr) | 1 |
| Work Cell # 802-233-5818 |
| CAES Inventory: |
| Table - 8' Rectangular | 18 |
| Table - 5' Round Wood | 13 |
| Chair- Grey Folding | 90 |
| Trash Can- 46 Gallon Brute | 8 |
| Recycling Bins - 46 Gallon Brute (Zero Sort) | 4 |
| Speaker - Yamaha 15 | 2 |
| Stand - Speaker Pair | 1 |
| Microphone - Wired Shure Switched | 1 |
| Stanchion - White Wood | 28 |
| Custodial: |
| 6:00 PM - 8:00 PM Post-clean |
| Notes to Custodial(0 hours @ $19.99/hr) | 1 |
| The hourly rate for custodial services is $19.99 regular time. |
| Overtime is charged at $29.98 per hour. |
| Post clean |
| Subtotal | $0.00 |
| Grand Total | $0.00 |
Please have all reservation details finalized 5 business days prior to your meeting/event. Changes may be submitted within 5 days but must be done so via phone and followed up with an email. Every effort will be made to meet late changes but cannot be guaranteed. For reservation support, please call Conference and Event Services at (802) 656-5665.
The cost for using any room/space on campus is dependent on the labor required to prepare a space per the details submitted. You will be responsible for any damages and/or excessive cleaning that is required. In the event of a last minute cancellation or no-show, the University will charge set up costs that were incurred.