Ferris Course Catalog

Program home page
Download PDF
Locate a Course
Find a Degree
Learn about a Program
Follow a Career Path

Restaurant and Food Industry Management RFIM

Degree Type: Associate in Applied Science

College(s): Business

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
* Communication Competence
*COMM (Choose one) COMM 121 or
COMM 105
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?

Established in 1963, the Ferris State Restaurant and Food Industry Management degree housed in the Hospitality Management Program in the College of Business which is accredited by the Council for Business Schools and Programs (ACBSP).

This degree prepares students for management positions in the fast-changing and competitive restaurant and food industry.   The degree is designed with a business-management focus complimented with restaurant and food industry courses. The curriculum is carefully balanced between theory and practice, giving students many opportunities for group projects, case studies, and individual presentations. The curriculum provides the necessary knowledge, leadership skills, and professionalism that will prepare students for supervisory and management positions within the restaurant and food industry.

Students will have the opportunity to become nationally certified in several key skill areas as part of their required courses work for this degree. All students graduating from the program are required to complete a minimum of one- 400 hour internship in a restaurant or food industry related field. The internship ensures a balance between classroom learning and real-world experiences and often open doors to fulltime employment following graduation.

This Restaurant and Food Industry Management Associates degree can stand alone, or lead into the bachelors of Hotel and Restaurant Management.

Career Opportunities

Graduates of the FSU Restaurant and Food Industry Management Associates degree with its business emphases are prepared to pursue careers in a variety of food and beverage related fields. The degree will give you the knowledge and skills essential for a position as food service manager, restaurant and or dining room manager, kitchen/ banquet catering manager, and/ or an entrepreneur. Management positions may be in commercial or non-commercial food and beverage venues. Non-commercial operations include hospitals, retirement homes, schools, health clubs and more.

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 ENGLISH 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 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 HS 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 or Reading (2.00 Overall GPA for Transfer Students) can be considered for conditional admission in a College of Business Pre-Program. 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.

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

The College of Business is accredited by the Accreditation Council for Business Schools and Programs (ACBSP.) Next Accreditation Review is February 2018

Ferris State University Catalog
Ferris Course Catalog
Learn about a Program Find a Degree Locate a Course
FSU Home Catalog Home Admissions Search