Hotel Management
Bachelor of Science

The hotel and restaurant industry leads the service segment of our economy with continued expansion and opportunities abounding. The Hotel Management program at Ferris State University prepares students for management in all areas, including sales and marketing, rooms division, food and beverage divisions, facilities operations and more. This is accomplished by course work that combines theory with authentic hands-on learning experiences. This degree is for those individuals who want a strong business restaurant and hotel degree. Individuals trained in hospitality programs manage operations where food, lodging or both are provided. These may include luxury, full-service, convention, all-suite, mid-scale and budget hotels, motels, resorts, conference centers, inns, bed and breakfasts, and airline operations.

Ferris' hospitality programs offer global experiences and opportunities in the hospitality industry, predicated on a solid business foundation. Whether a student enters our programs as a freshman, or transfers in, our curriculum of coursework and experiential requirements will ensure they are highly employable upon graduation. Program faculty bring both real-world experience and appropriate academic preparation to the classroom to serve our students, and an engaged advisory board guides and supports our curricular offerings. Students are exceptionally well-prepared, and, as a consequence, are highly sought-after in today's competitive environment.

Hotel Management BS
For students already holding an earned associate degree or having completed 48 transferable credits. 

Culinary Emphasis
Built specifically to complement the associate degree of the community college, this program provides a degree completion path for students already working toward an associate degree.

Locations Advisors
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Flint  Melissa Nuckles
(810) 762-0461
MelissaNuckles@ferris.edu
Mott CC Transfer Plan 
Grand Rapids Kymberli Flanagan
(616) 451-4777
flanagk@ferris.edu
GRCC Transfer Plan
Culinary Emphasis
Traverse City  Peter Raphael
(231) 995-1734
raphaep@ferris.edu 
NMC Transfer Plan 
Culinary Emphasis

 

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