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  • RFIM 114: Menu Planning-Nutrition

    3.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 3 hours. Principles of menu planning for commercial, industrial, institutional, and school food service, including meal service style, nutritional, organizational, and costs aspects. Typically Offered Fall, Spring
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  • RFIM 115: Food-Labor Cost Control System

    3.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 3 hours. Systematic relationships between food and labor costs in quantity food operations. Methods of effective control and review of business mathematics. Typically Offered Fall, Spring
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  • RFIM 127: Principles of Cooking-Baking

    3.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 2 hours. This course has a lab with 3 hours. Principles of Cooking and Baking covers the basic concepts involved in the production of the most common food items prepared in food service operations. Students will apply the principles learned in a lab setting by actually preparing and sampling varied types of foods and baked goods. Students will become familiar with ingredients, selection criteria, optimal storage, and techniques of preparation. Typically Offered Fall, Spring, Summer
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  • RFIM 190: Special Topics in RFIM

    1.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 1 This course has a lecture with hours. This course has a lab with hours. Special Topics in RFIM - Level 100. This course covers various topics taught by diverse faculty and may not be offered every semester. Typically Offered Fall, Spring, Summer
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  • RFIM 204: Food-Bev Operation in Clubs

    3.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 2 hours. This course has a lab with 3 hours. Provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation in a club setting. Students will learn to create, write, analysis for nutrition, and market menus for clubs. Students will be introduced to the basics of purchasing, receiving, issuing, costing, and financial management for club food & beverage operations. Students will learn to prepare basic food items, use common equipment, practice table service, and follow rules of sanitation. Typically Offered Fall Only
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  • RFIM 207: Beverage Management

    3.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 3 hours. Detailed study of beer, wine, distilled spirits, and the facilities they are served in. Study of the social impacts, trends, and responsibilities associated with the consumption of alcohol. Specific techniques are taught on intervening in the consumption of alcohol (TIPS). Pre-Requisites: RFIM, MPGM, MPTM, REMG,HOTM, HOTR, CLBM, RFIO and RIHB students only. Typically Offered Fall, Spring
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  • RFIM 211: Purchasing-Hospitality Ind

    3.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 3 hours. Market analysis policies, procedures, specifications, standards of quality, methods of purchase, care for: food, cleaning, supplies, paper goods, linens, and other supplies used in the hospitality industry. Typically Offered Fall Only
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  • RFIM 214: Design-Layout Food Facilities

    3.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 3 hours. Design & Layout of Foodservice Facilities focuses on the entire foodservice development process- from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Students will learn how to interpret drawings, photographs, and charts, along with an understanding of feasibility studies, space analysis and programming, layout, equipment. Typically Offered Fall Only
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  • RFIM 226: World Cuisines

    3.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 2 hours. This course has a lab with 3 hours. This course will focus on international cookery covering cuisines from around the world. World Cuisines will give an understanding of flavor concepts and how the cuisines developed and evolved. Discussion will include: history and affects from invaders and bordering countries, topography, geography, climate, indigenous foods, culture and influences from religion, foods and flavorings, cooking methods and regional variations. Typically Offered Spring Only
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  • RFIM 227: Industry Exploration

    3.00 Credits
    Ferris State University

    College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 2 hours. This course has a lab with 3 hours. Designed to provide practical knowledge in class and through work experiences by being placed in local food service establishments. The course will provide an overview of the noncommercial food service sector including such enterprises as long-term residential living, business & institutional dining, vending, hospital feeding, etc. Topics such as contract food management, financial planning, menu management, customer service, cost controls, client relationships, and marketing will be discussed. Pre- Requisites: RFIM 113. Typically Offered Fall Only
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