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HTT 240 Course Real Tradition,Real Success / htt240dotcom

For more course tutorials visit<br>www.htt240.com<br>HTT 240 Week 1 DQs<br>HTT 240 Week 2 Assignment: Food Service Systems<br>HTT 240 Week 2 CheckPoint: Flowchart<br>HTT 240 Week 3 CheckPoint HACCP Principles<br>HTT 240 Week 3 DQs<br>HTT 240 Week 4 Assignment: Plan a Menu<br>HTT 240 Week 4 CheckPoint Evaluate a Menu

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HTT 240 Course Real Tradition,Real Success / htt240dotcom

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  1. HTT 240 Course Real Knowledge / htt240dotcom For More Tutorials www.htt240.com

  2. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Entire Course (UOP) HTT 240 Capstone (UOP) HTT 240 Capstone 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

  3. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Final Project: Madison Metropolitan HTT 240 Week 1 Checkpoint (UOP) HTT 240 Week 1 Checkpoint HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study

  4. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Week 1 DQs (UOP) HTT 240 Week 2 Assignment: Food Service 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. 60–67 of the text. Include the following for each system HTT 240 Week 1 DQs

  5. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Week 2 CheckPoint: Flowchart HTT 240 Week 3 CheckPoint HACCP Describe each issue and how it was addressed.Explain which of the seven HACCP principles were not followed in each case. 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.

  6. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Week 3 DQs (UOP) HTT 240 Week 4 Assignment: Plan a Menu 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 HTT 240 Week 3 DQs

  7. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Week 4 CheckPoint Evaluate a HTT 240 Week 5 CheckPoint: Purchasing 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 Evaluate each menu from the three restaurants on food characteristics and combinations. Write a 200- to 300-word response with these questions in mind:

  8. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Week 5 DQs (UOP) HTT 240 Week 6 Assignment: Service Styles 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. HTT 240 Week 5 DQs

  9. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Week 6 CheckPoint: Purchasing HTT 240 Week 7 CheckPoint: Facility Due Date: Day 5 [Assignment Link] Visit a local restaurant and review the facility. If you cannot visit a restaurant, recall a recent visit 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.

  10. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Week 7 DQs (UOP) HTT 240 Week 8 Assignment: Beverage Due Date: Day 7 [Assignment Link] Resource: Ch. 18 & 19 of The Hospitality Manager’s Guide Explain how alcohol sales fit into the foodservice industry. List and discuss the following: HTT 240 Week 7 DQs

  11. HTT 240 Course Real Knowledge / htt240dotcom HTT 240 Week 8 CheckPoint: Control Due Date: Day 5 [Assignment Link] Resource: Ch. 2 & 18 of The Hospitality Manager’s Guide. Explain in 200 to 300 words what control techniques are necessary in the storing and issuing process to prevent theft.

  12. HTT 240 Course Real Knowledge / htt240dotcom For More Tutorials www.htt240.com

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