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Hotel/Restaurant and Food Industry Management

Degree Type: Minor
College(s): Business

Why Choose the Hotel/Restaurant and Food Industry Management Minor?

The Hotel/Restaurant and Food Industry Management minor is designed to complement any major by preparing students with a fundamental knowledge of hotel and restaurant operations.  Required courses provide an essential understanding of the food handling practices and cost control measures necessary to run a safe and profitable hospitality business. Additional electives allow students the opportunity to select courses that fit their particular career objectives and interests.  Throughout their studies students will have the opportunity to earn nationally recognized certifications, such as ServSafe, AHLEI Convention Management and Service, AHLEI Front Office Management, AHLEI Resort Management, AHLEI Dining Service Management or TIPS as part of their required courses.

Admission Requirements

Any person who is admitted to a Ferris State University Bachelor's degree program is welcome to seek the attainment of this minor in addition to their major.

Graduation Requirements

You will receive the Restaurant Minor upon graduation with a baccalaureate degree, and after completion of the requirements for the minor with a minimum 2.0 grade point average.

No more than 50% of the credits required for this minor may be transferred from another institution.  A maximum of one third of the credits, but not more than 7 credits in a minor, may overlap with the student's major.

More Information

Hospitality Management Program
1319 Cramer Circle/WCO 106
Big Rapids, MI 49307
Phone: (231) 591-2382

Required Courses
Credit Hours

Hotel/Restaurant and Food Industry Management Minor - 18 Credits

Required Courses - 6 Credits
Sanitation and Safety
Hospitality Cost Controls
Hotel Management
Select two courses from the following (6 credits required):
Hospitality Facilities Mgt
Principles of Facility Mgmt
Convention Sales and Service
Hospitality Law
Front Office Operations
International Travel & Resorts
Restaurant & Food Industry
Select two courses from the following (6 credits required)
Principles of Food Science
Menu Planning and Nutrition
Principles of Cooking & Baking
Bar & Beverage Management
Purchasing for F&B Operations
Intl Cuisine & Culture
Dining Room Management
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