HTT 240 Course Experience Tradition / htt240.com

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HTT 240 Course Experience Tradition / htt240.com
The goal of higher education should be to
champion the airing of all honest viewpoints.
Nothing less is acceptable
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Visit Now
www.htt240.com
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Capstone (UOP)
HTT 240 Capstone
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Entire Course (UOP)
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
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Final Project Madison Metropolitan
School District (MMSD) Food Service Case Study
(UOP)
HTT 240 Final Project Madison Metropolitan
School District (MMSD) Food Service Case Study
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 1 Checkpoint (UOP)
HTT 240 Week 1 Checkpoint
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 1 DQs (UOP)
HTT 240 Week 1 DQs
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 2 Assignment Food Service Systems
(UOP)
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
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 2 CheckPoint Flowchart (UOP)
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
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 3 CheckPoint HACCP Principles (UOP)
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 Experience Tradition / htt240.com
HTT 240 Week 3 DQs (UOP)
HTT 240 Week 3 DQs
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 4 Assignment Plan a Menu (UOP)
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
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)
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?
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 5 CheckPoint Purchasing Influence
(UOP)
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 Experience Tradition / htt240.com
HTT 240 Week 5 DQs (UOP)
HTT 240 Week 5 DQs
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 6 Assignment Service Styles (UOP)
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?
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 6 CheckPoint Purchasing and
Production Functions (UOP)
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.
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 7 CheckPoint Facility Review (UOP)
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 Course Experience Tradition / htt240.com
HTT 240 Week 7 DQs (UOP)
HTT 240 Week 7 DQs
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 8 Assignment Beverage Sales (UOP)
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
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HTT 240 Course Experience Tradition / htt240.com
HTT 240 Week 8 CheckPoint Control Techniques
(UOP)
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
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HTT 240 Course Experience Tradition / htt240.com
The goal of higher education should be to
champion the airing of all honest viewpoints.
Nothing less is acceptable
For More Tutorials
Visit Now
www.htt240.com