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 HTT 240 Potential Instructors / snaptutorial
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 1 Checkpoint
HTT 240 Entire Course
HTT 240 Week 1 DQs HTT 240 Week 2 Assignment
Food Service Systems HTT 240 Week 2 CheckPoint
Flowchart HTT 240 Week 3 CheckPoint HACCP
Principles HTT 240 Week 3 DQs HTT 240 Week 4
Assignment Plan a Menu HTT 240 Week 4 CheckPoint
Evaluate a Menu HTT 240 Week 5 CheckPoint
Purchasing Influence HTT 240 Week 5 DQs HTT 240
Week 6 Assignment Service Styles HTT 240 Week 6
CheckPoint Purchasing and Production
Functions HTT 240 Week 7 CheckPoint Facility
Review HTT 240 Week 7 DQs
HTT 240 Week 1 Checkpoint
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 2 Assignment Food Service Systems
HTT 240 Week 1 DQs
  HTT 240 Week 1 DQs
    Due Date Day 7 Assignment Link Resource
Ch. 2 of Introduction to Foodservice Compare and
contrast the four types of Foodservice Systems
discussed on pp. 6067 of the text. Include the
following for each system Explanation of the
system Advantages and Disadvantages Rationale Writ
e a 350- to 700-word paper outlining the
information you collected. Format your paper
according to APA guidelines.
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 3 CheckPoint HACCP Principles
HTT 240 Week 2 CheckPoint Flowchart
  Due Date Day 5 Assignment Link Resource
Week One CheckPoint Review the Microsoft Word
flowchart instructions on http//office.microsoft.
com. Choose one of the restaurants you picked
during the Week One CheckPoint. Draw a systems
model for the food service organization using a
flowchart in Microsoft Word. Explain why knowing
and using the systems approach is useful to your
career  
Describe each issue and how it was
addressed.Explain which of the seven HACCP
principles were not followed in each case.
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 4 Assignment Plan a Menu
HTT 240 Week 3 DQs
  HTT 240 Week 3 DQs
Due Date Day 7 Assignment Link Resource p.
176 of Introduction to Foodservice Plan a
week-long menu for one of the following Fast
Casual Fast Food Buffet School Hospital Festival I
ndicate if your menu is a selective,
semi-selective, nonselective, static, single-use,
or cycle menu. Use the form on p. 176 of the text
to evaluate your menu. Post your paper as an
attachment
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 5 CheckPoint Purchasing Influence
HTT 240 Week 4 CheckPoint Evaluate a Menu
Evaluate each menu from the three restaurants
on food characteristics and combinations. Write a
200- to 300-word response with these questions in
mind What do you like about the menu and why?
What would you change and why? What would you
order and why?  
  Due Date Day 5 Assignment Link Identify two
or three recent trends and changes in the food
market. Explain in 200 to 300 words how these
changes influence the purchasing function  
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 6 Assignment Service Styles
HTT 240 Week 5 DQs
  HTT 240 Week 5 DQs  
Due Date Day 7 Assignment Link Resources
Week One CheckPoint and Ch. 9 of Introduction to
Foodservice Choose two of your restaurants from
Week One. Compare and contrast the different
styles of service within your chosen two
establishments with the following questions in
mind How does the style of service add to or
take away from the dining experience?
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 7 CheckPoint Facility Review
HTT 240 Week 6 CheckPoint Purchasing and
Production Functions
  Due Date Day 5 Assignment Link Resource
Ch. 6 8 of Introduction to Foodservice Explain
in 200 to 300 words the interdependencies between
purchasing and production functions.  
Due Date Day 5 Assignment Link Visit a local
restaurant and review the facility. If you cannot
visit a restaurant, recall a recent visit. Ask
for a tour of the property including the kitchen
and storage area if possible. Discuss the
following in 200 to 300 words How would you rate
the layout on a scale of 1 to 10, with 10 being
excellent? What are the strengths and weaknesses
of the layout? What would you change and why?  
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 8 Assignment Beverage Sales
HTT 240 Week 7 DQs
  HTT 240 Week 7 DQs  
Due Date Day 7 Assignment Link Resource
Ch. 18 19 of The Hospitality Managers
Guide Explain how alcohol sales fit into the
foodservice industry. List and discuss the
following Why to buy What factors to consider
when choosing a purveyor At least three variables
that influence beverage pricing Two beverage
pricing methods for an open bar Write a 350- to
700-word paper. Format your paper according to
APA guidelines
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 9 Capstone
HTT 240 Week 8 CheckPoint Control Techniques
    Due Date Day 5 Assignment
Link Resource Ch. 2 18 of The Hospitality
Managers Guide. Explain in 200 to 300 words what
control techniques are necessary in the storing
and issuing process to prevent theft. Identify
three issues that must be addressed specific to
properties that sell alcohol versus those that do
not  
HTT 240 Capstone  
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 HTT 240 Potential Instructors / snaptutorial
HTT 240 Week 9 Final Project Madison Metropolitan
School District (MMSD) Food Service Case Study
  HTT 240 Final Project Madison
Metropolitan School District (MMSD) Food Service
Case Study  

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 HTT 240 Potential Instructors / snaptutorial
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