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Guild registered clubs get access to grants, sponsorship and funding to help improve your club experience for students!
  • Home /
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  • Club Function Pack Terms & Conditions

Club Function Pack Terms & Conditions

CLUB FUNCTION PACK TERMS & CONDITIONS


Guild-affiliated clubs receive 700 points per year to claim free packs from the Club Function Pack Menu.

These packs are provided to clubs at no cost.

The packs are awarded on the basis that one or more of the following objectives are met through their use:

  • To raise awareness of the club,
  • To promote a specific upcoming project or event run by the club,
  • To attract members to the club,
  • To raise revenue for the club,
  • To provide catering to enhance an existing club event,
  • To provide an additional social event for their members.

 

Minimum Requirements:

  • Only available to Guild-affiliated who have met their annual renewal requirments (or newly affiliated clubs).

 

Other Conditions:

  • Only available at specified times / days as outlined on the function pack menu.
  • Pack-specific additional terms & conditions apply - outlined on the application forms.
  • Fixed total annual funding allocation exists for club packs each year (across all clubs). Unfortunately, no further applications can be accepted once this allocation has been exhausted. The Guild recommends clubs submit applications as early as possible to avoid disappointment.
  • Unused points will not roll over to the next year.
  • Clubs are welcome to book additional packs at their own cost, please query with clubs@guild.curtin.edu.au to request a menu with prices.

 

Pack Specific Conditions - After Approval

 

BBQ's

Please remember to follow the below terms and conditions

 

  • One person who will be running the BBQ must have their current Food Safety Certificate and email a copy of the completed certificate to clubs@guild.curtin.edu.au before the day of your BBQ.
  • The Guild BBQ Risk Assessment and BBQ Guildlines must be circulated to all club volunteers running the BBQ before the event.
  • No additional food can be purchased by your club to serve to the public unless already approved by the Guild clubs Officer as they will need to ensur ethis is not in breach of the Guild's Annual Food Permit with the local government in order to serve food to the public.
  • Cancelation Policy: One week notice or three weeks notice for full vegan packs.

Tav Packs

Please remember to follow the below terms and conditions:

 

  • If you requested a space reservation at The Tav, this requires all attendees to be of age 18+ with an approved form of identification upon entry.
  • For takeaway bookings, food must be consumed/provided to attendees immediately after collection and upon arrival of the destination for food safety reasons.
  • Arrive at the venue for your booking at the time specified on your confirmation email to avoid issue with accessing the venue if it is closed or your items are not ready.
  • Cancelation Policy: Movie licences are purchased immediately and cannot be refunded, please plan & advertise carefully to avoid this if choosing the movie pack. All other packs require a minimum of one week notice to cancel.

Kirribilli Packs

Please remember to follow the below terms and conditions:

 

  • If you requested a space reservation at The Tav, this requires all attendees to be of age 18+ with an approved form of identification upon entry.
  • Food must be consumed/provided to attendees immediately after collection and upon arrival of the destination for food safety reasons.
  • Pay close attention to your confirmation email for your pick up location and time as all packs vary.
  • Arrive at the venue for your booking at the time specified on your confirmation email to avoid issues with accessing the venue if it is closed or your items are not ready.
  • Cancelation Policy:a minimum of one week notice to cancel
  • Your Officers
  • Invoice Payment

The Curtin Student Guild recognises the Whadjuk Noongar people as the traditional owners of this land, and pays respect to elders past, present, and emerging.
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