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HTT 240 Read, Lead, Succeed/Uophelpdotcom

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For more course tutorials visit www.uophelp.com 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 – PowerPoint PPT presentation

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Title: HTT 240 Read, Lead, Succeed/Uophelpdotcom

1
HTT 240 Read, Lead, Succeed/Uophelpdotcom

For more course tutorials visit
www.uophelp.com

2
HTT 240 Entire Course

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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

3
HTT 240 Week 1 Checkpoint

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HTT 240 Week 1 Checkpoint

4
HTT 240 Week 1 DQs

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HTT 240 Week 1 DQs

5
HTT 240 Week 2 Assignment Food Service Systems

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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
Write a 350- to 700-word paper outlining the
information you collected.
Format your paper according to APA guidelines.
Post your paper as an attachment

6
HTT 240 Week 2 CheckPoint Flowchart

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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

7
HTT 240 Week 3 CheckPoint HACCP Principles

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Describe each issue and how it was
addressed.Explain which of the seven HACCP
principles were not followed in each case.

8
HTT 240 Week 3 DQs

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HTT 240 Week 3 DQs

9
HTT 240 Week 4 Assignment Plan a Menu

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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
Indicate if your menu is a selective,
semi-selective, nonselective, static, single-use,
or cycle menu.

10
HTT 240 Week 4 CheckPoint Evaluate a Menu

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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?

11
HTT 240 Week 5 CheckPoint Purchasing Influence

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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

12
HTT 240 Week 5 DQs

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HTT 240 Week 5 DQs

13
HTT 240 Week 6 Assignment Service Styles

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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 experience?
What changes would you make and why?
How could you make it better?

14
HTT 240 Week 6 CheckPoint Purchasing and
Production Functions

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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.

15
HTT 240 Week 7 CheckPoint Facility Review

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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?

16
HTT 240 Week 7 DQs

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HTT 240 Week 7 DQs

17
HTT 240 Week 8 Assignment Beverage Sales

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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
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

18
HTT 240 Week 8 CheckPoint Control Techniques

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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

19
HTT 240 Week 9 Capstone