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HTT 240 UOP Courses/Uophelp

HTT 240 Entire Course<br>For more course tutorials visit<br>www.uophelp.com<br><br><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<br>HTT 240 Week 5 CheckPoint: Purchasing Influence<br>HTT 240 Week 5 DQs<br>HTT 240 Week 6 Assignment: Service Styles<br>HTT 240 Week 6 CheckPoint: Purchasing and Production Functions<br>HTT 240 Week 7 CheckPoint: Facility Review<br>HTT 240 Week 7 DQs<br>HTT 240 Week 8 Assignment: Beverage Sales<br>HTT 240 Week 8 CheckPoint: Control Techniques<br>HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study<br>HTT 240 Capstone<br>

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HTT 240 UOP Courses/Uophelp

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  1. HTT 240 UOP Course Tutorial For more course tutorials visit www.uophelp.com

  2. HTT 240 UOP Course Tutorial HTT 240 Entire Course HTT 240 Week 1 Checkpoint 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 5 CheckPoint: Purchasing Influence • HTT 240 Week 5 DQs

  3. HTT 240 UOP Course Tutorial HTT 240 Week 1 DQs HTT 240 Week 2 Assignment Food Service Systems 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

  4. HTT 240 UOP Course Tutorial HTT 240 Week 2 CheckPoint Flowchart HTT 240 Week 3 CheckPoint HACCP Principles 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. • Draw a systems model for the food service organization using a flowchart in Microsoft® Word.

  5. HTT 240 UOP Course Tutorial HTT 240 Week 3 DQs 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 Fast Food Buffet School Hospital Festival • HTT 240 Week 3 DQs

  6. HTT 240 UOP Course Tutorial HTT 240 Week 4 CheckPoint Evaluate a Menu HTT 240 Week 5 CheckPoint Purchasing Influence 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: What do you like about the menu and why? What would you change and why? What would you order and why?

  7. HTT 240 UOP Course Tutorial HTT 240 Week 5 DQs 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. Compare and contrast the different styles of service • HTT 240 Week 5 DQs

  8. HTT 240 UOP Course Tutorial HTT 240 Week 6 CheckPoint Purchasing and Production Functions HTT 240 Week 7 CheckPoint Facility Review 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: • 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.

  9. HTT 240 UOP Course Tutorial HTT 240 Week 7 DQs HTT 240 Week 8 Assignment Beverage Sales 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: Why to buy What factors to consider when choosing a purveyor • HTT 240 Week 7 DQs

  10. HTT 240 UOP Course Tutorial HTT 240 Week 8 CheckPoint Control Techniques HTT 240 Week 9 Capstone HTT 240 Capstone • 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. • Identify three issues that must be addressed specific to properties that sell alcohol versus those that do not

  11. HTT 240 UOP Course Tutorial HTT 240 Week 9 Final Project Madison Metropolitan School District (MMSD) Food Service Case Study • HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study

  12. HTT 240 UOP Course Tutorial For more course tutorials visit www.uophelp.com

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