CWU Catering has beautiful, traditional-style facilities that can accommodate your reception located in Sue Lombard and Kamola Hall on the southern edge of the Central Washington University campus. The Catering staff will assist you in coordinating the details to make this a memorable event!
Room capacity will depend on the type of reception you are planning. Room setup and custodial fees apply and will be determined by the complexity of the event.
This elegant dining room was built in 1928 and completely restored in 2005. Sue Dining Room is a beautiful space with a fireplace and wooden piers that can hold banquets for up to 150 people. Fully climate-controlled for your comfort.
This lovely space is perfect for wedding ceremonies or intimate receptions. Originally built in 1928 and fully renovated in 2005, it is equipped with a front reception entrance, drop-down screens and is fully climate controlled.
A guaranteed number attending is required ten working days prior to your event.Your bill will reflect this guaranteed number. If more guests show up than what has been guaranteed, then you will be billed at the higher guest count.
CWU Catering does not provide alcoholic beverages. Permission to bring alcohol on campus for your event must be obtained by requesting permission to serve alcohol on campus through the office of Student Affairs. Once permission to bring alcohol on campus is received and a banquet permit is purchased at any Washington state liquor store, CWU Catering then can work out the details with you on delivery, storage, etc.
CWU Procedures for Serving Alcoholic Beverages on Campus -- PDF
Beer & wine bar service is provided by CWU Catering staff. Hard alcohol bar service must be contracted out by the customer with a licensed and insured provider. Setup and room access will need to be coordinated with the Catering Manager.
Food is not allowed to be brought onto campus to a CWU Catering function. A wedding cake and alcoholic beverages are the only exceptions.
The number of servers needed will be affected by the type of service and the guaranteed number of guests and will be determined by the Catering Manager.
This includes bar tables, linens, glassware, beverage napkins, wine openers, ice, ice scoops, and bar towels.
The number of bartenders needed will be affected by the type of service and the guaranteed number of guests and will be determined by the Catering Manager.