Catering Services

Welcome to Ferris State University Catering Services! 

Placing an Order

For inquiries or to place an order, please email [email protected]

Policy

Our Promise

Ferris Dining Services provides professional catering services for any occasion. It is our goal to focus on your event and assist you in making it a success. Our team takes pride in delivering an exceptional experience to the campus community.

Payment

All unaffiliated functions must be paid in full one week prior to the scheduled event.  Accepted methods of payment include cash, check, credit card. University sponsored event orders must provide a budget number.

 Policies

Ordering Timeline & Pricing

• While every effort will be made to accommodate last minute requests, catering requires a minimum of two week notice for events. Ideally, food and beverage should be confirmed three weeks prior to the event date. Every effort will be made to accommodate late orders as availability allows. Fees are applied for late and rush orders.
• Reserving space in the David Eisler Center and/or quotes sent for planning purposes do not hold availability on the catering calendar. Dates and times for events are guaranteed upon the receipt of a signed Banquet Event Order (BEO) and index FOAP number for university provided event. Unaffiliated orders will be guaranteed upon receipt of the Banquet Event Order (BEO) and the required 50% deposit.
• All prices subject to change. Preliminary menu pricing can be agreed upon no earlier than four (4) months prior to the event date. All catering menus and pricing are guaranteed upon the receipt of a signed Banquet Event Order (BEO) with FOAP number or required deposit.    
• A cancellation fee will be applied to any orders canceled with less than 2 weeks’ notice as follows:
  • 25% 8 to 14 days prior to the event
  • 50% 7 days or less prior to the event.
• Events that required catering to purchase/order specialty items may incur extra fees.

View Catering Menu

Food Safety

• The State of Michigan Food, Health and Safety Regulations mandates:
  • Except for a wedding cake, no outside food may be brought into a catered event.
  • Leftover perishable foods may not be removed from any event by anyone except food service staff. This policy addresses public safety concerns and is non-negotiable.
  • Perishable buffet items are limited to a two-hour service period unless noted otherwise. Buffets that require longer service will be incur a re-set fees and/or addition charges for food.
  • Food items will be removed at the end of the contracted service period to ensure food quality.

Guest Counts and Minimum Orders

• The final guaranteed number of guests and all request for special dietary accommodations must be received by the Catering Office at least 7 business days prior to an event. This number is considered final and cannot be reduced.
• Increases in guest count will be honored whenever possible but are not guaranteed and may be subject to a rush fee.
• The final food and beverage charge will be based on the guaranteed count or actual number served, whichever is greater.
• Minimum Orders vary by event type and menu.

Service Standards

• Disposable cups included with bulk beverage purchases.
• Ferris State Catering will determine the minimum number of servers required by for each type of event. Our standard planning numbers are listed below. Meals requiring a higher level of service such as additional courses, hand-passed appetizers, non-pre-set courses, limited turn-around times for clearing, mid-event table re-arrangement, among others, will incur additional charges.
• Served meal service.
  • We will plan on 1 server for every 10-12 guests at $60.00 per attendant for up to 4 hours +$20.00 per attendant for each additional hour an Event Service Attendant(s) is needed for extended events. Ferris Catering Services reserves the right to limit the number of place setting for a standard round table to 8-9 place settings.  Ferris Dining Services also reserves the right to limit the number of tables.  The maximum number of tables when all three ball rooms are used is 36.  Stages and display tables may reduce this number
• Stationary Food/Buffet Dinners
  • Stations or Buffet Dinners allow your guests to customize their meal by sampling a wider variety of the fare you’ve provided. Servers will maintain the food on the buffet line and clear dishes off provided trays. One server for every 30- 40 guest is included in the buffet price. Additional servers required for elevated service.
  • Linens for the buffet table and tables set for guest are included in the price of the buffet. Additional requirements for skirting and clothing tables charged at $17.50 per table, clothing only at $6.50 per table.
  • Standard service for buffets includes water and accompanying drinks served on a drink station and rolled silverware placed on buffet line.
• Suggested Food and Beverage Quantities:
  • Below are industry standards to help guide you as you decide how much food to purchase for your event. No one knows your guest as well and you do, but these may help.
  • Hors d’oeuvres
    • With Meal: 4-8 hors d’oeuvres per guest.
    • Without Meal: 8-12 hors d’oeuvres per guest.
    • Guests rarely take one of any single item, we recommend increasing these numbers as the variety of appetizers increases.
  • Beverages
    • Estimate 2-3 drinks per guest.
  • Any additions during an active event are at the discretion of the event staff and will be accommodated when possible.

Alcohol Service

• The David Eisler Center does not hold a liquor permit. For Non-Hosted events the client is responsible for providing the Special License. For Hosted events, the client is responsible for acquiring an approved Alcohol Authorization Exception Form.
• At all events where alcohol is to be present, food of a substantial nature must be provided for the guests by the host. For receptions, food of a substantial nature is equivalent to a minimum of three hors d'oeuvre portions per person attending the event for each hour of bar service.
• No alcohol other than that provided by FSU Catering may be served within our facilities. Additionally, no alcohol can be removed from the event room.
• Bar service is limited to four hours. For events including a full meal service, one hour of wine service may be added during meal service. Bar service may begin no earlier than one hour prior to meal service and must end one hour prior to the end of the event.
• Events with student attendees (graduate or undergraduate) may require wristbands, Department of Public Safety officers, and/or faculty/staff chaperones. In those cases, the group organizing the event may need to pay associated fees. Events organized by student organizations can only have cash bars.
• Under no circumstances can the overall alcohol service time exceed 4 hours of service or extend beyond the room reservation hours.
• All bartenders are trained in and observe the Training for Intervention Procedures (TIPS).
• In an effort to maintain the health and safety of guests, the following parameters apply to alcohol service.
  • All drinks must be served with the appropriate amounts of mixers and ice. No straight shots of any liquor or combination of three or more liquors will be served.
  • All beer, wine and mixed drinks will be provided in individual servings.
• Regarding alcohol service, Ferris State University reserves the following rights:
  • To limit the maximum number of drinks an individual may purchase at one time.
  • To deny alcoholic beverage service to anyone at any time.
  • To recheck ID's.
  • To shut down alcohol service entirely.
• Fees
  • Beer and Wine Bar-- $50 set up fee per bar
  • Beer, Wine and Spirits-- $150 set up fee per bar
  • Bartending Fee-- $150 per bar for 4-hour service

Off-Premise Catering Policies

• For events hosted outside the David Eisler Center

All catered events outside the David Eisler Center also subject to:

• $300 minimum on food and beverage sales per meal period (multiple trucking fees may apply), including beverage only service.
• Delivery/pickup fees will be accessed for all deliveries, multiple refreshes will incur additional charges.
• All events outside of the David Eisler Center will be served on disposables.
• China may be requested; a rental fee will be applied.

Offsite Bars

• The University does not hold a liquor permit for any facility other than Katke Golf Course. For Non-Hosted events the client is responsible for providing the Special License. For Hosted events, the client is responsible for acquiring an approved Alcohol Authorization Exception Form.
• When contracted for bar service outside the David Eisler Center, the following charges apply.
  • Beer & Wine bar set up fee of $250 per bar.
  • Beer, Wine and Spirits bar set up fee of $350 per bar.
  • Bartending Fee-- $150 per bar for up to 4-hours of service.
• At all events where alcohol is to be present, food of a substantial nature must be provided for the guests by the host. For receptions, food of a substantial nature is equivalent to a minimum of three hors d'oeuvre portions per person attending the event for each hour of bar service.
• Bar service is limited to four hours. For events including a full meal service, one hour of wine service may be added during meal service. Bar service may begin no earlier than one hour prior to meal service and must end one hour prior to the end of the event.
• Under no circumstances can the overall alcohol service time exceed 4 hours of service or extend beyond the room reservation hours.
• All bartenders are trained in and observe the Training for Intervention Procedures (TIPS).
• In an effort to maintain the health and safety of guests, the following parameters apply to alcohol service.
  • All drinks must be served with the appropriate amounts of mixers and ice. No straight shots of any liquor or combination of three or more liquors will be served.
  • All beer, wine and mixed drinks will be provided in individual servings.
• In regard to alcohol service, Ferris State University reserves the following rights:
  • to limit the maximum number of drinks an individual may purchase at one time.
  • to deny alcoholic beverage service to anyone at any time.
  • to recheck ID's.
  • to shut down alcohol service entirely.

Join Our Team

Email [email protected] with your student schedule and resume.