HTT 240 Instant Education/uophelp

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HTT 240 Course Tutorial

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HTT 240 Course Tutorial

• HTT 240 Entire Course

• HTT 240 Week 1 Checkpoint

• 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 1 Checkpoint

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HTT 240 Course Tutorial

• HTT 240 Week 1 DQs

• HTT 240 Week 2 Assignment Food Service Systems

• HTT 240 Week 1 DQs

• Due Date Day 7 Assignment Link
• Resource Ch. 2 of Introduction to Foodservice
• Compare and contrast the four types

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HTT 240 Course Tutorial

• HTT 240 Week 2 CheckPoint Flowchart

• HTT 240 Week 3 CheckPoint HACCP Principles

• 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

• 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 Course Tutorial

• HTT 240 Week 3 DQs

• HTT 240 Week 4 Assignment Plan a Menu

• 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

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HTT 240 Course Tutorial

• HTT 240 Week 4 CheckPoint Evaluate a Menu

• HTT 240 Week 5 CheckPoint Purchasing Influence

• 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 Course Tutorial

• HTT 240 Week 5 DQs

• HTT 240 Week 6 Assignment Service Styles

• HTT 240 Week 5 DQs
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• 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

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HTT 240 Course Tutorial

• HTT 240 Week 6 CheckPoint Purchasing and
  Production

• HTT 240 Week 7 CheckPoint Facility Review

• 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.

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HTT 240 Course Tutorial

• HTT 240 Week 7 DQs

• HTT 240 Week 8 Assignment Beverage Sales

• HTT 240 Week 7 DQs
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• 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

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HTT 240 Course Tutorial

• HTT 240 Week 8 CheckPoint Control Techniques

• HTT 240 Week 9 Capstone

• 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

• HTT 240 Capstone

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HTT 240 Course Tutorial

• HTT 240 Week 9 Final Project Madison Metropolitan
  School

• HTT 240 Final Project Madison Metropolitan
  School District (MMSD) Food Service Case Study
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HTT 240 Course Tutorial
For more course tutorials visit www.uophelp.com