HTT 240 CART Teaching Effectively/htt240cart.com

1
HTT 240 CART Teaching Effectively/htt240cart.com

• FOR MORE CLASSES VISIT
• www.htt240cart.com

2
HTT 240 Capstone (UOP) FOR MORE CLASSES
VISIT www.htt240cart.com HTT 240 Capstone
3
HTT 240 Entire Course (UOP) FOR MORE CLASSES
VISIT www.htt240cart.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 HTT 240
Week 5 DQs HTT 240 Week 6 Assignment Service
Styles
4
HTT 240 Final Project Madison Metropolitan
School District (MMSD) Food Service Case Study
(UOP) FOR MORE CLASSES VISIT www.htt240cart.com
HTT 240 Final Project Madison Metropolitan
School District (MMSD) Food Service Case Study
5
HTT 240 Week 1 Checkpoint (UOP) FOR MORE CLASSES
VISIT www.htt240cart.com HTT 240 Week 1
Checkpoint
6
HTT 240 Week 1 DQs (UOP) FOR MORE CLASSES
VISIT www.htt240cart.com HTT 240 Week 1 DQs
7
HTT 240 Week 2 Assignment Food Service Systems
(UOP) FOR MORE CLASSES VISIT www.htt240cart.com D
ue 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 Writ
e a 350- to 700-word paper outlining the
information you collected. Format your paper
according to APA guidelines. Post your paper as
an attachment
8
HTT 240 Week 2 CheckPoint Flowchart (UOP) FOR
MORE CLASSES VISIT www.htt240cart.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 Writ
e a 350- to 700-word paper outlining the
information you collected. Format your paper
according to APA guidelines. Post your paper as
an attachment
9
HTT 240 Week 3 CheckPoint HACCP Principles (UOP)
FOR MORE CLASSES VISIT www.htt240cart.com Descri
be each issue and how it was addressed. Explain
which of the seven HACCP principles were not
followed in each case.
10
HTT 240 Week 3 DQs (UOP) FOR MORE CLASSES
VISIT www.htt240cart.com HTT 240 Week 3 DQs
11
HTT 240 Week 4 Assignment Plan a Menu (UOP) FOR
MORE CLASSES VISIT www.htt240cart.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 Indicate if
your menu is a selective, semi-selective,
nonselective, static, single-use, or cycle
menu. Use the form on p. 176 of the text to
evaluate your menu. Post your paper as an
attachment
12
HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)
FOR MORE CLASSES VISIT www.htt240cart.com Evalua
te 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 Week 5 CheckPoint Purchasing Influence
(UOP) FOR MORE CLASSES VISIT www.htt240cart.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 Week 5 DQs (UOP) FOR MORE CLASSES
VISIT www.htt240cart.com HTT 240 Week 5 DQs
15
HTT 240 Week 6 Assignment Service Styles
(UOP) FOR MORE CLASSES VISIT www.htt240cart.com Du
e 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? Identify and discuss the three
things that work best for these properties.
16
HTT 240 Week 7 CheckPoint Facility Review (UOP)
FOR MORE CLASSES VISIT www.htt240cart.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?
17
HTT 240 Week 7 DQs (UOP) FOR MORE CLASSES
VISIT www.htt240cart.com HTT 240 Week 7 DQs
18
HTT 240 Week 8 Assignment Beverage Sales
(UOP) FOR MORE CLASSES VISIT www.htt240cart.com Du
e 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
19
HTT 240 Week 8 CheckPoint Control Techniques
(UOP) FOR MORE CLASSES VISIT www.htt240cart.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  
20
HTT 240 CART Teaching Effectively/htt240cart.com

• FOR MORE CLASSES VISIT
• www.htt240cart.com