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HTT 240 professional tutor/htt240.com

For more course tutorials visit<br>www.htt240.com<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

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HTT 240 professional tutor/htt240.com

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  1. HTT 240 professional tutor/htt240.com

  2. HTT 240 professional tutor • 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 Capstone HTT 240 Entire Course (UOP) HTT 240 Capstone (UOP)

  3. HTT 240 professional tutor • HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study • HTT 240 Week 1 Checkpoint HTT 240 Final Project Madison HTT 240 Week 1 Checkpoint (UOP)

  4. HTT 240 professional tutor • HTT 240 Week 1 DQs • Compare and contrast the four types of Foodservice Systems discussed on pp. 60–67 of the text. • Include the following for each system • Explanation of the system • Advantages and Disadvantages • Rationale HTT 240 Week 1 DQs (UOP) HTT 240 Week 2 Assignment Food Service Systems (UOP)

  5. HTT 240 professional tutor • 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 • Describe each issue and how it was addressed.Explain which of the seven HACCP principles were not followed in each case. HTT 240 Week 2 CheckPoint Flowchart (UOP) HTT 240 Week 3 CheckPoint HACCP Principles (UOP)

  6. HTT 240 professional tutor • HTT 240 Week 3 DQs • Plan a week-long menu for one of the following: • Fast Casual • Fast Food • Buffet • School • Hospital • Festival HTT 240 Week 3 DQs (UOP) HTT 240 Week 4 Assignment Plan a Menu (UOP)

  7. HTT 240 professional tutor • 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 HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP) HTT 240 Week 5 CheckPoint Purchasing Influence (UOP)

  8. HTT 240 professional tutor • HTT 240 Week 5 DQs • 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? HTT 240 Week 5 DQs (UOP) HTT 240 Week 6 Assignment Service Styles (UOP)

  9. HTT 240 professional tutor • 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. • 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? HTT 240 Week 6 CheckPoint Purchasing and Production Functions (UOP) HTT 240 Week 7 CheckPoint Facility Review (UOP)

  10. HTT 240 professional tutor • HTT 240 Week 7 DQs • 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 • At least three variables that influence beverage pricing • Two beverage pricing methods for an open bar HTT 240 Week 7 DQs (UOP) HTT 240 Week 8 Assignment Beverage Sales (UOP)

  11. HTT 240 professional tutor • 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 HTT 240 Week 8 CheckPoint Control Techniques (UOP)

  12. HTT 240 professional tutor

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