HTT 240 Innovative Educator/htt240.com

1
HTT 240 Innovative Educator/htt240.com
2
HTT 240 Innovative Educator

• HTT 240 Entire Course (UOP)
• For more course tutorials visit
• www.htt240.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
• HTT 240 Week 5 CheckPoint Purchasing Influence

3
HTT 240 Innovative Educator

• HTT 240 Capstone (UOP)
• For more course tutorials visit
• www.htt240.com
• HTT 240 Capstone

4
HTT 240 Innovative Educator

• HTT 240 Final Project Madison Metropolitan
  School District (MMSD) Food Service Case Study
  (UOP)
• For more course tutorials visit
• www.htt240.com
• HTT 240 Final Project Madison Metropolitan
  School District (MMSD) Food Service Case Study

5
HTT 240 Innovative Educator

• HTT 240 Week 1 Checkpoint (UOP)
• For more course tutorials visit
• www.htt240.com
• HTT 240 Week 1 Checkpoint

6
HTT 240 Innovative Educator

• HTT 240 Week 1 DQs (UOP)
• For more course tutorials visit
• www.htt240.com
• HTT 240 Week 1 DQs

7
HTT 240 Innovative Educator

• HTT 240 Week 2 Assignment Food Service Systems
  (UOP)
• For more course tutorials visit
• www.htt240.com
• 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.

8
HTT 240 Innovative Educator

• HTT 240 Week 2 CheckPoint Flowchart (UOP)
• For more course tutorials visit
• www.htt240.com
• 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

9
HTT 240 Innovative Educator

• HTT 240 Week 3 CheckPoint HACCP Principles (UOP)
• For more course tutorials visit
• www.htt240.com
• Describe each issue and how it was addressed.
• Explain which of the seven HACCP principles were
  not followed in each case.

10
HTT 240 Innovative Educator

• HTT 240 Week 3 DQs (UOP)
• For more course tutorials visit
• www.htt240.com
• HTT 240 Week 3 DQs

11
HTT 240 Innovative Educator

• HTT 240 Week 4 Assignment Plan a Menu (UOP)
• For more course tutorials visit
• www.htt240.com
• 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

12
HTT 240 Innovative Educator

• HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)
• For more course tutorials visit
• www.htt240.com
• 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?

13
HTT 240 Innovative Educator

• HTT 240 Week 5 CheckPoint Purchasing Influence
  (UOP)
• For more course tutorials visit
• www.htt240.com
• 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

14
HTT 240 Innovative Educator

• HTT 240 Week 5 DQs (UOP)
• For more course tutorials visit
• www.htt240.com
• HTT 240 Week 5 DQs

15
HTT 240 Innovative Educator

• HTT 240 Week 6 Assignment Service Styles (UOP)
• For more course tutorials visit
• www.htt240.com
• 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?

16
HTT 240 Innovative Educator

• HTT 240 Week 6 CheckPoint Purchasing and
  Production Functions (UOP)
• For more course tutorials visit
• www.htt240.com
• 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.

17
HTT 240 Innovative Educator

• HTT 240 Week 7 CheckPoint Facility Review (UOP)
• For more course tutorials visit
• www.htt240.com
• 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?

18
HTT 240 Innovative Educator

• HTT 240 Week 7 DQs (UOP)
• For more course tutorials visit
• www.htt240.com
• HTT 240 Week 7 DQs

19
HTT 240 Innovative Educator

• HTT 240 Week 8 Assignment Beverage Sales (UOP)
• For more course tutorials visit
• www.htt240.com
• 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

20
HTT 240 Innovative Educator

• HTT 240 Week 8 CheckPoint Control Techniques
  (UOP)
• For more course tutorials visit
• www.htt240.com
• 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

21
HTT 240 Innovative Educator