Venues, Resources, and Catering

Venue Bookings

What venue you choose will determine the vibe of the event, logistics needed, number of attendees, and food catered. When choosing your venue think about:

Availability, capacity (size, audience space) and cost.
Facilities/equipment available i.e. kitchen, seating, stage, power, etc.
Environmental factors i.e. wind, sun, tree limbs, wet weather contingency etc. if outdoors.
Accessibility of the venue i.e. pathways, lifts, accessible toilets, etc.
Budget - venues present one of the largest overhead costs and it is very easy to overspend in this area.
Date - check if your proposed date clashes with any of the major UMSU or UoM events. Typically, it is more difficult to book venues over specific weeks at the beginning of each semester.

Use DiBS to book the following:

Libraries spaces including meeting rooms
Arts & Culture Building
Student Pavilion
1888 Building
Building 168
Building 189
Selected outdoor spaces and BBQs
Various non-teaching spaces (e.g. foyer, kitchen, exhibition space, lounges etc.)

Use TimeEdit Reserve to book shared teaching spaces (classrooms and lecture theatres)

Book Market Hall via the links here

University venue booking information

University room bookings form (if TEReserve or DiBS is not working for you)

Southbank:

Southbank Grounds Booking form (Note that you may not receive a response to your request; evidence of submitting a booking is sufficient for C&S purposes)
For Southbank rooms email: fineartsmusic-bookings@unimelb.edu.au

Resource Bookings

Equipment (tables, picnic blankets, ice boxes): Use DiBS
First Aid Kit: clubs@union.unimelb.edu.au
Event furniture https://unimelb.support
Event support (bins, cleaning, marquees, power): Event Support (download)
Fixed BBQ information

Food Service

If you are having your event externally catered, buy from reliable sources, specify the temperature at delivery specify product quality and select the least hazardous ingredients. Avoid unqualified suppliers. If you are contracting external food service for sale or supply of foods, they must register with Streatrader. If you are selling food to the public you also need to register with Streatrader.

If you are serving food at your club event you must have a qualified executive member overseeing food preparation and service, and the qualified exec must prepare a SFH Plan.

For information related to food safety visit https://blog.foodsafety.com.au/the-seven-principles-of-haccp

Serving alcohol at your event?

Responsible alcohol service is essential for the wellbeing of your attendees. When serving alcohol at events, it's crucial to ensure responsible service and minimise harm.