TOV KOSHER KITCHEN Catering Policies

Touro Great Falls operates a kosher kitchen under the kosher supervision of Rabbi Mendel Spiero.

The meats served at TOV are Glatt kosher. For meat to be Glatt kosher, it must come from a kosher animal with adhesion-free or smooth lungs and slaughtered in a kosher way.

Our dairy meals are stamchalav.

Milk and dairy products are ChalavYisrael (Israel Milk) if they undergo constant rabbinical supervision, from milking to packaging.

Separating Milk & Dairy

Kosher foods include three categories:

• Meat includes the meat or bones of mammals and fowl, soups or gravies made with them, and any food containing even a small quantity of the above.
• Dairy includes the milk of any kosher animal, all milk products made with it (cream, butter, cheese, etc.), and any food containing even a small quantity of these things.
• Pareve foods are neither "meat" nor "dairy." Eggs are pareve, as are all fruits, vegetables and grains. Pareve foods can be mixed with and eaten together with either meat or dairy.

Meat and dairy are never combined. Separate utensils are used for each, and a waiting period is observed between eating them. Depending on what is eaten, waiting periods may last from 30-minutes to six-hours.

Service between dairy and meat meals must be at least one hour. For instance, when breakfasts include dairy items, any unused food, utensils, and tablecloths must be picked up at least one hour before the start of a lunch where meat is served.

Meat and dairy foods may not be eaten at the same meal, even if they are in separate dishes and even if a waiting time elapses.

 

What are Jewish Dietary Laws?

A person keeps kosher if he or she follows Jewish Dietary Laws. Jewish Dietary Laws are derived from Biblical laws and rabbinical extensions.

Jewish Dietary Laws say:

 

• Certain animals are never eaten. Only animals that are ruminant (chew its cud) and have split hooves are eaten.
• Birds and mammals approved for human consumption must be slaughtered according to Jewish law.
• Certain parts of permitted animals may not be eaten.
• All blood must be drained from the meat or broiled out of it before it is eaten.
• Meat (the flesh of birds and mammals) cannot be eaten with dairy.
• Eggs, fruits, vegetables and grains are considered pareve, and can be eaten with either meat or dairy. Fish is also considered pareve, meat and fish are served separately but can in a similar proximity.
• Utensils that have come into contact with meat (while hot) may not be used with dairy, and vice versa. Utensils that have come into contact with non-kosher food (while hot) may not be used with kosher food.
• Grape products made by non-Jews are not to be eaten.

   

Guide to Kosher Symbols:

The "kosherness" of any given food is indicated by a symbol printed on its packaging. Each symbol represents a particular agency's certification that the food has been processed in accordance with Jewish Dietary Laws.

Common Kosher Symbols Found on our kosher food products:

Founded in 1898, The Orthodox Union (OU) is one of the oldest and largest Orthodox Jewish organizations in America. Its simple logo of an “O” surrounding a "U" is the most recognizable kosher symbol in the world. According to the OU, the symbol appears on more than 800,000 products, produced in more than 6,000 plants located in 92 countries.

The OU employs some 600 Rabbinic Field Representatives who travel to food production facilities around the world, inspect equipment and ingredients, and supervise manufacturing processes to ensure adherence to strict kosher standards.

DINING OPTIONS

Your highest quality dining experience is at the heart of all we do. The Touro culinary team strive to bring you an abundance of kosher dining options that are both diverse and delicious. Serving you is always our pleasure!

TOV Fresh Kosher Kitchen

Hours:
Monday, 8am -1:00pm
Tuesday - Thursday, 8am-2pm
Friday, 8am-1pm

Location:

Right of the main entrance

TOV is a full-service restaurant offering chef-prepared breakfast & lunch service to students, faculty, and visitors. Tasty, new dining choices using only the freshest kosher-certified ingredients are available each week. Vegetarian options are also available daily.

Grab & Go Options

Grab & Go options are accessible 24/7 except during Passover/spring break. Premade food and snack & beverages items are regularly refreshed.

Catering Policies

Touro Great Falls (TGF) Dining & Catering Services provides full-service catering to the university community and our guests. We will also assist in menu selection, linen, and other items necessary to make your event a success. Whether arranging for a group of 15 or 500, it is our pleasure to hold your event with the highest level of professionalism and satisfaction. We take pride in preparing Kosher meals that will make your event memorable.

Exclusivity: TUC Dining and Catering is the exclusive caterer for on the Mare Island California campus and all sponsored events. TUC Dining and Catering will provide all food and beverages. No other outside entity may provide kosher or non-kosher catering services without written permission from Rabbi Tenenbaum and prior consent from TUC Dining and Catering Service’s first right of refusal.

Room Arrangements:

 

• Client guests will be admitted to the meeting/banquet room(s) and are expected to depart at the time stated on the Banquet Event Order.
• TGF is not responsible for damages to, or loss of, any items left in the University prior to or following any events.
• Any items to be put in any meeting room, banquet, or on any wall on campus must first be approved by the Rabbi, Chef & Faculties Manager.
• All TGF facilities are non-smoking.
• Events may incur room rental fees, security fees, or equipment fees depending on the type and size of event.
• The maximum length of any event is four (4) hours, if your event is scheduled to exceed four (4) hours, prior approval is required.
• No events may occur after 12:00 p.m. on Friday afternoon until sundown on Saturday evening in observance of Shabbat (Sabbath) unless approved by the Rabbi.

   

Reservations & Menu Selection:

 

• A minimum of 10 people is required for any catered event during regular business hours at TGF, any exceptions will be evaluated on an individual basis. Large events will require meetings with the TUC Dining and Catering team.
• Booking a catered event requires a two-week minimum notice for all campus events. All events are subject to TGF Dining & Catering approval and kitchen availability. Menu choices may be limited.
• Menu selection must be completed ten business days prior to the event date. TGF Dining and Catering will try to accommodate late requests, but options will be limited to the Chef's weekly menu item for the day of the event.
• Menu changes to the agreed upon menu made less than a week prior to the event date as food will be ordered and ready for preparation.
• Due to fluctuations in food costs and seasonal market pricing, menu pricing is subject to change.
• No credit will be given for unused food or under attended events. TGF purchases many products from outside kosher vendors. Should a vendor fail to deliver an order in a timely fashion, we reserve the right to substitute a comparable menu item.
• All student sponsored catering events must receive approval from the University Rabbi.

   

Guarantees and Cancellations:

 

• TGF Dining and Catering be notified of the guaranteed guest count within one week prior to the date of your event. If a guarantee of attendance is not received within one week prior to your event, the estimated attendance, as indicated on the Catering Request Form, will become the guaranteed attendance. You will be billed for the guaranteed guest count, or the number of guests served, whichever is greater.
• If a scheduled event is canceled within 36 hours of the requested delivery time, the reserving party will be responsible for payment in full to TGF.
• Events with canceled within five business (5) days of the event date will will be subject to the cost of all food items purchased and/or prepared.
• The University reserves the right to cancel the event due to emergency situations and/or severe inclement weather or natural disaster.

   

Delivery Fees:

 

• Any delivery beyond TGF will have a minimum delivery charge of $75.00.
• Deliveries off campus, will add an additional charge of $3.00/mile of total trip miles will be included in the final bill.
• Food may be picked up if groups choose to avoid this charge, if in accordance with Montana Food Safety Laws.

   

Fees and Taxes:

 

• Montana has no additional sales, state or food taxes.

   

Liability:

 

• Off campus groups are responsible to obtain liability insurance for any damages, loss, or liability incurred by Touro Great Falls by any of the group's guests or any persons or organizations contracted by the group to provide any service or goods before, during, and after the event.
• TGF will not be liable for nonperformance of any Dining and Catering agreement when such nonperformance is attributable to labor troubles, disputes, accidents, government regulations of or restrictions upon travel or transportation, non-availability of food, beverages or supplies, riots, national emergencies, acts of God and other causes whether enumerated herein or not, which are beyond the reasonable control of TGF, preventing or interfering with TGF's performance.
• Any changes, additions, stipulations, or deletions to the agreed upon Catering Request Form must be made and agreed to in writing in a separate attached addendum and signed by both parties.
• If the group wishes to hire outside vendors to provide any goods or services at TGF during the event, TGF may, in its sole discretion, require such vendors to provide TGF, in form and amount reasonably satisfactory to TUC, an indemnification agreement, copy of a valid business license, and proof of adequate insurance.
• All parties agree, in the event litigation relating to this Agreement is filed by either party, the non-prevailing party in such litigation will pay the prevailing parties costs resulting from litigation, including reasonable attorney's fees.

   

Alcohol:

 

• Events involving the service of alcoholic beverages will comply with the State of Montana's policies governing such services. The individual designated as in charge of the event will accept responsibility to assist with compliance by the group with all State laws as needed.
• The maximum permitted time for alcohol service of three and one-half hours. This policy also designates alcohol service must end one-half hour prior to the conclusion of events greater than two hours in length.
• TGF Dining and Catering reserves the right to restrict service of alcoholic beverages in compliance with the State of Montana and the policies of TGF. We reserve the right to request age identification from anyone attending the event.
• For student groups, approval for use of alcohol must be obtained from the Associate Dean of Student Affairs. If approval is granted, the group is responsible for obtaining an alcohol permit and liability insurance. The Dean of Students will provide information on how to secure these items should you have any questions. Additionally, depending on the size of the event there may be a charge for additional security.

   

Event Labor:

 

• After-hours are from before 8:00am and later than 4:00pm weekdays and Sunday all day. Friday and Saturday there are no exceptions.
• Decoration and design for events is primarily the responsibility of TGF for the areas it intends to serve food and beverages. Dining and Catering will gladly coordinate event themes and needs by appointment during the pre-event consultation. Any additional decorating or event coordination needs may result in additional charges to the event invoice and will be reviewed on a case-by-case basis.
• Charity or Fundraising Events are determined on a case-by-case basis and by appointment only.

Important Note: TGF Dining and Catering Services has the right to first refusal for all TGF catering requests and all TGF catering/food purchases must follow that Kosher policy/procedures established by the university.

 

Scheduling Events and Room Reservations Procedures:

 

1. To assist you in planning your event, the student club/organization will need to obtain a few items of information:
   • Touro Great Falls Catering Menu.
   • Organization/Company name, telephone number, and e-mail address of person filling the reservation.
   • Type of function and service style (breakfast, lunch, seated dinner, buffet dinner, snack break, reception).
   • Purpose or theme of the event.
   • Any guest dietary requirements (e.g., gluten-free, sugar free, vegetarian, lactose intolerance, etc.).
   • Estimated number of guests - to be confirmed by email or in writing 72 hours before event.
   • Budget parameters.
   • Requested On-Campus Location and Venue (if known).
2. All Student groups wishing to hold an event on campus must register the event on with the Director of Student Activities, who will provide the organization with a final approval once all necessary approvals have been received (e.g., University Rabbi, Facilities, etc.).
3. After receiving final approval, the Director of Student Activities will review the event with the Master Calendar Committee to secure a date and to make all necessary room reservations on the Event Management System (EMS). The Master Calendar Committee meets once a month.
4. If tables, chairs, or other facility work is needed, please work with the Director of Student Activities to submit a service request to the TGF Facilities department. Facilities will set up the room with furniture and tear down the space once the event has concluded. Please submit these requests to Facilities at least three weeks prior to the event.
5. If you have any technology requests, please work with the Director of Student Activities to submit a service request to the IT department. Please submit these IT requests at least three weeks prior to the event. are early as possible.

    

Catering Request Procedures

 

1. To ensure everyone is aware of your needs, you will need to meet and finalize your event catering order with the Director of Student Activities and the Food Services Director. All catering requests must be for a minimum of eight (8) people.
2. Ensure that all catering requests are submitted three (3) weeks in advance. Please note that no catering requests may be submitted for the same day and that no last-minute changes may be made 48 hours prior to the event.
3. Dining and Catering Services will provide the food, utensils, serving ware, dishes, and linen.
4. Keep all your catering food requests to the items included on the DCS catering menu.
5. You will need arrangement for payment to Dining and Catering Services by credit card or with either a personal or the TUC Student Government Association (SGA) check. All payments must be completed at least one month after the event.

    

Events Including Alcohol

 

1. You will need prior approval from the Associate Dean of Student Affairs for any events involving alcohol. Approval is granted only if your organization obtains the services of either a third-party alcoholic beverage caterer or you complete an Alcohol Beverage Control Application for a Day License and obtain additional liability insurance. For specific instructions on how to obtain approval for events with alcohol, please contact the Associate Dean of Student Affairs or review the Student Alcohol Approval Policy included in the Student Catalog.
2. If you have an event with alcohol, your organization must follow the TUC Dining and Catering Services policy which stipulates a maximum alcohol service of three and one-half hours. This policy also designates alcohol service must end one-half hour prior to the conclusion of events greater than two hours in length.
3. Your organization must acknowledge that TGF Dining and Catering reserves the right to restrict service of alcoholic beverages in compliance with the State of Montana laws and the policies of TGF. TGF also reserves the right to request age identification from anyone attending the event.
4. Depending on the size of the event, your organization may require additional security. Contact the facilities director for inquires and pricing.

    

Steps For A Successful Department Event

Below are some helpful steps for you to follow when planning your catered event. TUC Dining and Catering Services (DCS) recommends placing your catering order request as early as possible, as advance notice ensures our ability to properly plan for your event. If you have any questions, would like more information, or just want to check to see if something is Kosher, please contact the Food Service Director and University Rabbi for assistance.

Important Note: TGF Dining and Catering Services has the right to first refusal for all TUC catering requests and all TUC catering/food purchases must follow that Kosher policy/procedures established by the university.

Scheduling Events and Room Reservations Procedures:

 

1. To assist you in planning your event, you first will need to obtain a few items of information:
   • Date and time of the event including start time, end time, and any breaks the group will be taking if necessary for replenishment period.
   • Touro Great Falls Catering Menu.
   • Organization/Company name, telephone number, and e-mail address of person filling the reservation.
   • Type of function and service style (breakfast, lunch, seated dinner, buffet dinner, snack break, reception).
   • Purpose or theme of the event.
   • Any guest dietary requirements (e.g., gluten-free, sugar free, vegetarian, lactose intolerance, etc.).
   • Estimated number of guests - to be confirmed by email or in writing 72 hours before event.
   • Budget parameters.
   • Requested On-Campus Location and Venue (if known).
2. Check the following calendars and systems to ensure that here are no other events taking place at the date and time of our requested event and that on-campus space is available:
   • Touro Campus Calendar
3. If your requested date, time, and space are available, please reserve the room and submit your event to the Director of Student Activities and Chair of the Master Calendar Committee, who will review it with the committee for final approval.
4. During the event, Dining and Catering Services will provide the food, utensils, serving ware, dishes, and linen. DCS will not locate or move any furniture.
5. If tables, chairs, or other facility work is needed, please submit a service request to the TUC Facilities department at ddunlap@touro.edu. Facilities will set up the room with furniture and tear down the space once the event has concluded.
   • Please submit these Facilities requests are early as possible.
6. If you have any technology requests, please submit a service request to the IT department at ahassell2@touro.edu.
   • Please submit these IT requests are early as possible.

    

Catering Request Procedures:

 

1. To ensure Dining and Catering Services is aware of your needs a Catertrax order needs to be placed and confirmed.
2. All lunch and dinner catering requests must be for a minimum of 8 people. If you would like to provide lunch catering for a group smaller than 8 people, we encourage you to take your guests through the line at the Tov Fresh Kosher Kitchen.
3. Ensure that all catering requests are submitted three (3) weeks in advance. Please note that no catering requests may be submitted for the same day and that no last-minute changes may be made 48 hours prior to the event.
4. Last-minute changes are discouraged, and no changes may be made 48 hours prior to the event will be permitted.
5. When ordering catering, keep your food requests to the items included on the catering menu. Special requests are limited, are approved on a case-by-case basis and are not guaranteed.
6. Payment to Dining and Catering Services options: Credit card, Electronic payment, Department or Approved Student Committee check. All payments must be completed at least one month after the event (Net 30)
7. You will need arrangement for payment to Dining and Catering Services by department transfer or DCS House Account. All payments must be completed at least one month after the event.
8. If you would like to use your department House Account when placing a catering request, be sure that you have reviewed your House Account balance before submitting your request to ensure that funds are available. On the catering request form, please also clearly state that you would like to use your House Account.