Restaurant and Food Industry Management (RFIM)

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Restaurant and Food Industry Management RFIM

College(s): Business

Required Courses		Credit Hours
Restaurant and Food Industry Management Courses
RFIM 113	Sanitation and Safety	3
RFIM 115	Food-Labor Cost Control System	3
Choose two classes from the following:
RFIM 114	Menu Planning-Nutrition	3
RFIM 204	Food-Bev Operation in Clubs	3
RFIM 207	Beverage Management	3
RFIM 211	Purchasing-Hospitality Ind	3
RFIM 214	Design-Layout Food Facilities	3
RFIM 227	Industry Exploration	3
RFIM 229	Dining Room Service Mgmt	3
Minimum credit hours required:		12

Why Choose Restaurant and Food Industry Management?

The Restaurant and Food Industry Certificate was designed for those whose job responsibilities have been expanded, those who have moved into a new job or those wishing to qualify or retrain for a new position.

Admission Requirements

Any person who is admitted to the university or the College of Professional and technological Studies is welcome to seek the attainment of this certificate. You must present evidence of graduation from high school with a 2.35 grade point average.

Graduation Requirements

A Ferris student will receive this certificate after completion of the requirements for the certificate with a minimum 2.0 grade point average in the certificate courses.

No more than 50% of the credits required for this certificate may be transferred from another institution, nor will this certificate be granted if more than six of the certificate credits are specifically required in the student’s major.

More Information

Hospitality Programs
1319 Cramer Circle/WCO 106
Big Rapids, MI 49307
Phone: (231) 591-2385
Email: doylej@ferris.edu

The College of Business is accredited by the Accreditation Council for Business Schools and Programs (ACBSP.)
http://www.acbsp.org/p/st/ld/sid=s1_001