• Professor Lianne Briggs Furthers Accomplishments

    October 14th, 2013In July 2013, Professor Lianne Briggs completed Train the Trainer Certification in Hotel Industry Analytics (CHIA) offered through the SHARE Center by the American Hotel & Lodging Educational Institute (AH&EI) in partnership with Smith Travel Research (STR). In addition, she was chosen to serve on the National Occupational Competency Testing Institute’s (NOCTI) test revision team as a Subject Matter Expert for the Commercial Foods exam during summer 2013. Professor Briggs was also selected to receive the Rich Media Textbook Initiative from the Faculty Center for Teaching & Learning (FCTL) at Ferris....
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  • Hospitality Students Participate in ISTTE Conference

    October 14th, 2013Four Flint campus Ferris State University students and instructor, Dr. Lorie Tuma, participated in the International Society of Travel & Tourism Educators (ISTTE) conference on Geotourism in Detroit, MI....
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  • Student Receives EPIC Rising Star Award

    April 2nd, 2013The Greater Detroit Chapters of the National Association of Catering and Events (NACE), the International Special Event Society (ISES) and the Association of Bridal Consultants (ABC) co-sponsored the Event Professional Industry Class (EPIC) Awards on Wednesday, March 20, 2013 at The Henry Ford Museum in Dearborn, MI. Kathryn Douglas, senior and president of the FSU Student Chapter of NACE received the EPIC Rising Star Award. This award recognizes a student member of NACE that exemplifies leadership, contribution to the organization and a passion for the industry.    ...
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  • American Culinary Federation Sizzle Article Features KCTC and FSU

    November 16th, 2012An article about the partnership of Kent Career Technical Center (KCTC) and Ferris State University (FSU) of Grand Rapids has been published in the American Culinary Federation Sizzle magazine. As a newly accredited program serving high school juniors and seniors, the Hospitality/Culinary department offers students a seamless flow into college -- a true K-16 offering. FSU brings several courses to KCTC, giving students an opportunity to earn up to 21 credits before they leave. FSU then accepts students as second-semester freshmen, saving those students and their families thousands of tuition dollars. The credits can also be transferred to other institutions. To read the full article, please visit www.acfchefs.org/sizzle.

  • Certified Dietary Manager Exam

    October 29th, 2012The Dietary & Food Service Management, AAS, will become the first approved program in Michigan preparing students to take the Certified Dietary Manager (CDM) exam. Hospitality Management submitted a lengthy application for accreditation review to the Association of Nutrition & Foodservice Professionals (ANFP) in August, 2012.

  • Professor Earns Doctor of Philosophy in Educational Leadership

    October 29th, 2012Professor Lianne Briggs, Hospitality Management, earned her Doctor of Philosophy in Educational Leadership (Ph.D.) in July 2012 from Western Michigan University.

  • Faculty Member Attends Culinary Essentials Workshops

    October 29th, 2012Karyn Bledsoe, Faculty, attended the Culinary Essentials Workshops I & II at Johnson & Wales University's Denver campus in July 2012. She studied various aspects of the kitchen and dining room such as garde mange, pastry arts, tableside cooking, and dining room service.

  • Developing Spa Management Courses

    October 29th, 2012Professor Julie Doyle is on sabbatical fall of 2012 to develop courses for the Spa Management concentration under the Resort Management, BS. She will be attending the International Spa Association (ISPA) conference and visiting spas at various resorts and hotels such as the American Club in Kohler, WI.

  • Enrollment Continues to Grow

    October 29th, 2012Hospitality Management continues to offer courses at the Kent County Technical Center (KCTC) in Grand Rapids, MI. Courses offered are both direct credit and concurrent enrollment which articulate with both Northwestern Michigan College's Great Lakes Culinary Institute and the Grand Rapids Community College's Secchia Institute for Culinary Education. Enrollment continues to grow, doubling this fall over the previous one!

  • Hotel Management Courses at GRCC and NMC

    October 29th, 2012Starting this January, 2013, Hospitality Management will begin teaching courses for the Hotel Management, BS, at both Grand Rapids Community College (GRCC) and Northwestern Michigan College (NMC) in Traverse City. Students transfer into the Hotel Management, BS, with either 48 transferable credits or an associate degree in Culinary Arts or another field. Transfer guides and marketing materials are ready for distribution.

  • Dietary & Food Service Management Receives Accreditation

    October 26th, 2012Ferris State University's A.A.S. in Dietary & Food Service Management recently received accreditation from the Association of Nutrition & Foodservice Professionals (ANFP). This distinguishes Ferris' DFSM program the only ANFP approved program in Michigan. The Dietary & Food Service Management degree is a collaborative project between College of Business and College of Health Professions.

  • Hospitality Management Enters Cooperative Agreement with Montcalm Community College

    October 26th, 2012Hospitality Management recently entered into a cooperative agreement with Montcalm Community College (MCC) allowing their students to be concurrently enrolled at both Ferris and MCC. Students will be able to obtain an A.A.S. in Restaurant and Food Industry Management or A.A.S. in Dietary Food Service Management from Ferris with completion of only 8-9 courses on FSU's main campus. This allows students to pursue new opportunities that are not currently available at Montcalm Community College.

  • Hospitality Management Selected to Host Skills USA Culinary Arts Regional Competition

    October 26th, 2012Hospitality Management has been selected to host the Skills USA Culinary Arts Regional Competition again this coming February. The event brings approximately 70 students and their supporters from seven area career technical centers. This allows Ferris State University the opportunity to showcase its programs. Winners will advance to a State Competition.

  • Hospitality Management Program Celebrates Fifty Years

    October 26th, 2012Did you know that the Hospitality Management program has been around for fifty years? The AAS in Food Service Supervision made its first appearance in the 1961 catalog of Ferris Institute. The degree featured classes such as Catering, food Sanitation, Food Service Calculations & Cost Estimating as well as general education classes like Psych. 251 - Personality Improvement, Elementary Typing, and Health & Physical Education. The first class of four students graduated on June 9, 1963 from the Collegiate Technical Division. The first graduating class included Neil R. Anderson, Iron Mountain, James R. Dean, Kalamazoo, Roberta L. Grass, Grand Rapids, and Carol K. Triick, Conklin. One of those graduates, James Dean, went on to become the Director of Dining Services at Western Michigan University. The current Hospitality Management program boasts two associate degrees and two bachelors as well as numerous minors and certificates in areas such as Special Events & Meeting Planning, Club Management, and Spa Management. Classes are taught on the main campus as well as Traverse City, Grand Rapids, and Kent County Technical Center. Students work in required internships all over the country and overseas.