HTT 240 Course Career Path Begins htt240dotcom

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HTT 240 Course Career Path Begins /htt240dotcom

• FOR MORE CLASSES VISIT
• www.htt240.com

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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 Capstone (UOP)

• HTT 240 Capstone

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HTT 240 Final Project Madison Metropolitan
School District (MMSD) Food

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

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HTT 240 Week 1 Checkpoint (UOP)

• HTT 240 Week 1 Checkpoint

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HTT 240 Week 1 DQs (UOP)

• HTT 240 Week 1 DQs

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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
• Write a 350- to 700-word paper outlining the
  information you collected.

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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 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 Week 3 DQs (UOP)

• HTT 240 Week 3 DQs

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

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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 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 Week 5 DQs (UOP)

• HTT 240 Week 5 DQs
•  

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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 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 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 Week 7 DQs (UOP)

• HTT 240 Week 7 DQs

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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
• Two beverage pricing methods for an open bar
• Write a 350- to 700-word paper.

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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 Career Path Begins /htt240dotcom

• FOR MORE CLASSES VISIT
• www.htt240.com