HTT 240 Proactive Tutors / snaptutorial.com

1
HTT 240 Proactive Tutors / snaptutorial
For More Best A Tutorials
www.snaptutorial.com
2
HTT 240 Proactive Tutors / snaptutorial

• 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 4 Assignment Plan a Menu
• HTT 240 Week 4 CheckPoint Evaluate a Menu

• HTT 240 Week 1 Checkpoint

3
HTT 240 Proactive Tutors / snaptutorial

• 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 of
  Foodservice Systems discussed on pp. 6067 of the
  text.
• Include the following for each system
• Explanation of the system
• Advantages and Disadvantages
• Rationale

4
HTT 240 Proactive Tutors / snaptutorial

• 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
  the Week One CheckPoint.
• Draw a systems model for the food service
  organization using

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

5
HTT 240 Proactive Tutors / snaptutorial

• HTT 240 Week 3 DQs

• HTT 240 Week 4 Assignment Plan a Menu

•  
• HTT 240 Week 3 DQs

• e 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,

6
HTT 240 Proactive Tutors / snaptutorial

• 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
•  

7
HTT 240 Proactive Tutors / snaptutorial

• HTT 240 Week 5 DQs

• HTT 240 Week 6 Assignment Service Styles

• 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?

8
HTT 240 Proactive Tutors / snaptutorial

• HTT 240 Week 6 CheckPoint Purchasing

• 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.
• Discuss the following in 200 to 300 words
• How would you rate the layout on a scale of 1 to
  10, with 10

9
HTT 240 Proactive Tutors / snaptutorial

• HTT 240 Week 7 DQs

• HTT 240 Week 8 Assignment Beverage Sales

• 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

10
HTT 240 Proactive Tutors / snaptutorial

• 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 theft.
• Identify three issues that must be addressed
  specific to properties that sell alcohol versus
  those that do not
•  

• HTT 240 Capstone

11
HTT 240 Proactive Tutors / snaptutorial

• HTT 240 Week 9 Final Project Madison Metropolitan
  School

• HTT 240 Final Project Madison Metropolitan
  School District (MMSD) Food Service Case Study
•  
• .

12
HTT 240 Proactive Tutors / snaptutorial
For More Best A Tutorials
www.snaptutorial.com