Pricing Menu

It is easiest to plan an event when you have a good idea of the expenses you will incur. Costs associated with event planning can come from a number of different sources. As rate thresholds continue to increase year over year, it is important to have a clear understanding of what your budget (small or large) will provide.

To help with this process, we have put together a general Pricing Menu for planning an event on campus. Note that the price points listed below are estimates of what is possible per event type and budget. Please take into account the rise in costs for goods and services at an annual inflation rate of 2 percent.

Reception: 100 people, Budget $5,000

  • Food (stationed and passed hors d’oeuvres) - $2,500
  • Wine/Beer Only - $800 - $1,000
  • Rentals, Staff Labor, Tax - $1,000
  • Self Parking - $250  
  • Floral - $250 (6 floral arrangements, $35-$40 per arrangement) 
  • Email Invitation Only - No Cost
  • Basic AV - No Cost

Reception: 100 people, Budget $7,000

  • Food (stationed and passed hors d’oeuvres) - $2,500
  • Wine/Beer Only - $800 - $1,000
  • Rentals, Staff Labor, Tax - $1,000  
  • Valet Parking - $800 - $1,000
  • Floral - $250 (6 floral arrangements, $35-$40 per arrangement)
  • Email Invitation Only - No Cost
  • Printed Invitation Postcard for a quantity of 2,500 (OMC Design Charges, Postage, Printing) - $2,000
  • Basic AV - No Cost

Seated Meal: 100 people, Budget $10,000

  • Food (buffet) - $2,500
  • Wine/Beer Only - $800 - $1,000
  • Rentals, Staff Labor, Tax - $2,000
  • Valet Parking - $800 - $1,000
  • Floral - $480  (12 floral arrangements, $35-$40 per arrangement)
  • Email Invitation Only - No Cost
  • Printed Invitation for a quantity of 1,000 (OMC Design Charges, Postage, Printing) - $2,000
  • Basic AV - No Cost

Beverage and Appetizer Calculator

The rule of thumb for hors d’oeuvres is 8-10 appetizers per person for every two-hour period. There are some exceptions:

  • If hors d'oevres will be followed by a meal: 3 to 4
  • If there is no meal to follow: 5 to 6
  • If there is no meal and if the party is over a mealtime (6-8 p.m.): 8 to 10

With beverage service, the average consumption per person is three beverages during a two-hour reception. When wine is paired with dinner, the standard formula is one half-bottle of wine per person.

Depending on the flow of guests, one bartender is needed for every 50-100 guests (Professional Convention Management Association).

Having trouble deciding the amount of drinks needed at your event? Use a beverage calculator to help you plan accordingly.

Alcoholic Beverage Policies

Per Events Management & Guest Services (EM&GS), listed below are the enforced policies related to the procurement and distribution of alcoholic beverages on campus.

General Policy:
EM&GS is the only University department authorized to purchase alcohol for on-campus distribution. Your Event Manager will confirm your beverage needs and coordinate the delivery and bar service. Charges to your account will be based on consumption. All events that include alcohol also require a bartender. If there will be guests under 21 years age at your event, it is a requirement to have security present to check IDs (pulled from EM&GS website).

Donated Alcohol:
If donated alcohol is to be supplied to an event an “In-Kind Donation Form” must be obtained from EM&GS in advance filled out and submitted back to EM&GS. Forms are available through this website. Copies of the form will be forwarded to the Office of Development to be registered as gifts. EM&GS will then coordinate delivery and storage of the product prior to the event. Surplus product will be inventoried and stored in the EM&GS offices for your future use. Surplus product is to be removed from event location by EM&GS only.