Distribution Services

Internal Delivery


  • All packages received will be delivered by Distribution Services personnel to a campus location designated by the department
    • Generally, this is the department office.
  • Goods will be delivered within 48 hours from the date of receipt, except during weekends or other campus closures. In the event the goods must be tagged by Property Management(opens in new window), the delivery may be delayed and will be released after the item has been tagged with a state ID number. Delivery of items that are extra-large or bulky may need to be coordinated with Moving Services (FMS)(opens in new window) which could also delay delivery.
  • Data is entered into the CMS Purchase Order system. This authorizes Accounts Payable(opens in new window) to pay invoices for the goods received. When goods are delivered directly to the department, or picked up, the department must notify Distribution Services in writing via email at distribution@csuchico.edu that the goods have been received. In most cases, Distribution Services personnel will need to verify the shipment onsite so that the purchase order may be closed for payment.
  • Deliveries are made through the day up to 4:00 p.m.
  • At the time of delivery, a signature of the person accepting the delivery is required.
    • The electronic signature and tracking number will be stored in Distribution Services's database for future reference.
  • Receiving personnel will not leave packages at the designated delivery point if a signature cannot be obtained.
  • Packages received by 10:30 a.m. from carriers with guaranteed morning delivery will be delivered to campus between 11:00 a.m.–12:00 noon.
  • Perishable items are delivered same day as received. If we are unable to deliver on the same day due to office closures, the item will be held in our refrigerator. Please email distribution@csuchico.edu if you are expecting a perishable delivery so we can ensure same day delivery. Please keep weekends, holidays, and campus closure schedules in mind when ordering and planning for perishable items.