Restaurant and Food Industry Management (RFIM)

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Restaurant and Food Industry Management RFIM

Degree Type: Associate in Applied Science

Career Path: Business, Management, Marketing, and Technology, Human Services

Required Courses		Credit Hours
Professional Component
ACCT 201	Principles of Accounting 1	3
MGMT 301	Applied Management	3
MGMT 373	Human Resource Management	3
Restaurant and Food Industry Management Major
RFIM 101	Orientation to Hospitality Ind	1
RFIM 113	Sanitation and Safety	3
RFIM 115	Food-Labor Cost Control System	3
RFIM 207	Beverage Management	3
RFIM 211	Purchasing-Hospitality Ind	3
RFIM 227	Industry Exploration	3
RFIM 292	RFIM Internship	3
Elective Courses - Choose 9 credits
RFIM 111	Principles of Food Science	3
RFIM 114	Menu Planning-Nutrition	3
RFIM 127	Principles of Cooking - Baking	3
RFIM 214	Design-Layout Food Facilities	3
RFIM 226	World Cuisines	3
RFIM 229	Dining Room Service Mgmt	3
GENERAL EDUCATION
*	Communication Competence
*COMM (Choose one)	COMM 121 or COMM 105	3
ENGL 150	English 1	3
ENGL 250	English 2	3
*	Scientific Understanding
*	Lab Science Elective	4
*	Quantitative Skills
MATH 115	Intermediate Algebra	3
*	(If MATH ACT is 24 or higher, substitute a general education elective)
Cultural Enrichment Elective		3
*	Social Awareness
ECON 221	Principles of Macroeconomics	3
General Education electives		3
Minimum credit hours required for A.A.S. degree:		62

Why Choose Restaurant & Food Industry Management?

This associate degree program is designed for those who are primarily interested in managing or owning a restaurant, catering business or working in the food industry. The curriculum includes courses in quality management, customer relations, cost controls, beverage management, purchasing, sanitation and safety, world cuisines, accounting and industry exploration.

More than 20 scholarships are available in the program. The awards are generally based on scholastic accomplishment, industry experience, extracurricular activities, career aspirations and need. In addition to course work, the program requires a minimum of 400 hours of paid work experience (internship), which is often completed with the nation's finest restaurants, hotels and clubs, as well as international experiences.

Class sizes are small. Students are known by first names and given individual attention. Students will also take liberal arts and natural science courses, and a business core thereby developing skills necessary for success in the food industry.

Get a Great Job

The employment outlook for graduates continues to be outstanding for entry-level management positions. Students are trained for jobs in public and private facilities where food is served, including hotels, golf clubs, educational settings, health care facilities, restaurants, airlines and sports complexes.

Admission Requirements

Applicants must present evidence of graduation from high school or the GED. To enter an Associate degree (A.A.S.) Program in Business, applicants are expected to meet two of the following: a minimum high school grade point average of 2.35 (on a 4.00 scale); ACT math score of 17 or higher; an ACT reading score of 17 or higher.

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
Email: Doylej@ferris.edu