You are currently viewing an archived version of the Ferris catalog.
View the most current version.

Restaurant and Food Industry Management

Degree Type: Associate in Applied Science
College(s): College of Business

Why Choose Restaurant & Food Industry Management?

Established in 1963, the Associate of Applied Science (AAS) degree in Restaurant and Food Industry Management (RFIM) was one of the first in the state and is unique in being part of the College of Business. The RFIM degree prepares students for mid-level management positions in the exciting, fast-paced, and ever-changing environment of the food industry.

The curriculum encompasses all aspects of food production and customer service from a business prospective with particular emphasis on fiscal responsibility, leadership functions, and regulatory compliance.  The curriculum balances theory and practice by providing students ample opportunities to employ what they are learning in the classroom with hands-on experience and real-life application. Throughout their studies, students will have the opportunity to earn nationally recognized certifications, such as ServSafe, First Aid/CPR, and TIPS, as a part of their required courses. Additionally, students are required to complete at least one 400 hour internship, for which they are paid.

Students wishing to continue their education may easily ladder into the Bachelor of Science (BS) in Hospitality Management with Food & Beverage Management Concentration.

Career Opportunities

Graduates of the Restaurant and Food Industry Management degree, with its business emphasis, are prepared to pursue careers within the food & beverage industry at the managerial level in a variety of different types of operations. 

Admission Requirements

New Students: 2.5 high school GPA (on a 4.0 scale) and two of the three criteria below: (1) English ACT score of 16 or higher, or SAT Writing score of 370 or higher; (2) Math ACT score of 19 or higher, or SAT Math score of 460 or higher; (3) Reading ACT score of 19 or higher, or SAT Reading score of 430 or higher.

Transfer Students: Combined college or university GPA of 2.35 (on a 4.0 scale) from all institutions attended. GPA is based on completion of 12 credit hours or more. Transfer equivalency for FSU's ENGL 150 or placement during the first semester at FSU which would require an ACT English score of 16 or higher; Compass score 70 – 100. Transfer equivalency for FSU's MATH 115 or placement during the first semester at FSU which would require an ACT Math score of 19 or higher; Compass Algebra score 46 - 74 and high school Algebra with 2.0.

Exceptions for New and Transfer Students: Applicants not meeting the above criteria but having a 2.35 high school GPA and at least a 16 ACT in math and reading and a 13 ACT in english (2.00 overall GPA for transfer students) can be considered for conditional admission in the COB Pre-Business program (PBUS), Pre-Professional Tennis Management (PPTM), Pre-Marketing (PMKT), or Pre-Hospitality Management (PHMT). Any mitigating circumstances will be considered on an individual basis by the College of Business dean’s office.

Pre-program students must complete a minimum of 12 FSU credits (excluding developmental courses) with a 2.35 GPA; courses must include ENGL 150 and MATH 115 before being considered for admission into their program of choice. Students must meet admission criteria for their chosen degree program by the time they have earned 30 credits.

More Information:
Additional guidance can be found on the College of Business Webpage under the Admissions tab.

General Education Requirements

All general University General Education requirements can be found here:

Please consult this link for a complete listing of General Education Electives:

Graduation Requirements

The Restaurant and Food Industry Management program at Ferris leads to an associate in applied science degree. Graduation requires a minimum 2.0 GPA in core classes, in the major and overall.

More Information

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


Required Courses
Credit Hours

Restaurant & Food Industry Management - 61 Credits

Required Business Courses - 9 Credits
Princ. of Financial Accounting
Applied Management
Human Resource Management
Major Courses - 18 Credits
Sanitation and Safety
Bar & Beverage Management
Purchasing for F&B Operations
Hospitality Cost Controls
HSMG Internship I
1 TO 3
Food and Beverage Ops Mgt
Major Elective Courses - 9 Credits
Choose Three:
Principles of Food Science
Menu Planning and Nutrition
Principles of Cooking & Baking
Intl Cuisine & Culture
Industry Exploration
Dining Room Management
Guest Service Management

University General Education

Communication Competence
English 1
Choose One:
Interpersonal Communication
Fundamentals-Public Speaking
Choose One:
Industrial and Career Writing
English 2
Scientific Understanding
Lab Science Elective
Quantitative Skills
Choose One:
Quantitative Reason for Pro 2
Intermediate Algebra
(If MATH ACT is 24 or higher, substitute a general education elective OR CLEP)
Cultural Enrichmen
Social Awareness
Principles of Macroeconomics
General Education Electives
Minimum credit hours required for A.A.S. degree: