Event-Planning Guidelines

The following event-planning guidelines help ensure that your event at the Event Center at the Fritz Knoebel School of Hospitality Management will be a success.

Reserving a Date

  • Potential clients are asked to contact Patty Farmer, director of sales at 303.871.4438 to check availability and reserve a tentative space on our event calendar.
  • Clients will need to choose their menu and complete an event order at least three weeks prior to their event. This may be done in person or electronically.
  • Clients may be required to provide a deposit and complete an event contract at that time.
  • If this is not completed within the allotted time, the space will be released for sale.
  • Additional insurance charges may apply depending on the size and nature of the event.

Event Guarantees and Changes

  • Final guest count guarantees are due to us seven business days prior to the event.
  • If you do not contact us with a final count, we will prepare for the initial number of guests and charge accordingly.
  • Clients are subject to an additional surcharge ($150) when any changes are made to an existing order less than three business days prior to the event.
  • There are no assurances that we will be able to accommodate any last-minute changes or additions.


  • Clients will be presented with an invoice at the end of the event—payment is due at that time, less any advance deposits.
  • If there are any incidental charges not covered by this invoice, these must be settled within thirty days of the event.
  • Cash, valid credit cards, verifiable checks and University of Denver organization numbers are considered acceptable forms of payment.

Minimums and Labor Charges

  • The minimum guest count for a cold buffet is ten.
  • The minimum guest count for a hot buffet or plated meal is 25.
  • The minimum labor charge is four hours at $15.00 an hour. One additional server is needed for each ten guests for buffet service and for each five guests for a plated meal or passed appetizers.

Food and Beverage Removal Policy

  • Due to health and liquor code regulations, it is the policy of the Knoebel Conference and Event Center and the University of Denver that excess food and beverage items from events may not be removed from the facility.