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HTT 240 TUTORS Peer Educator/htt240tutorsdotcom

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 TUTORS Peer Educator/htt240tutorsdotcom

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  1. HTT 240 TUTORS Peer Educator/htt240tutorsdotcom FOR MORE CLASSES VISIT www.htt240tutors.com

  2. HTT 240 Entire Course (UOP) • HTT 240 Week 1 DQs • HTT 240 Week 2 Assignment: Food Service Systems • HTT 240 Week 2 CheckPoint: Flowchart

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

  4. HTT 240 Week 1 Checkpoint (UOP) • HTT 240 Week 1 Checkpoint

  5. HTT 240 Week 1 DQs (UOP) • HTT 240 Week 1 DQs

  6. 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. 60–67 of the text.

  7. HTT 240 Week 2 CheckPoint: Flowchart (UOP) • Due Date: Day 5 [Assignment Link] • Resource: Week One CheckPoint • Review the Microsoft® Word flowchart instructions

  8. 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.

  9. HTT 240 Week 3 DQs (UOP) • HTT 240 Week 3 DQs

  10. 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

  11. 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?

  12. 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

  13. HTT 240 Week 5 DQs (UOP) • HTT 240 Week 5 DQs

  14. HTT 240 Week 6 Assignment: Service Styles (UOP) • www.htt240tutors.com • 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

  15. 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.

  16. 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.

  17. HTT 240 Week 7 DQs (UOP) • HTT 240 Week 7 DQs

  18. HTT 240 Week 8 Assignment: Beverage Sales (UOP) • 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:

  19. HTT 240 Week 8 CheckPoint: Control Techniques (UOP) • 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

  20. HTT 240 TUTORS Peer Educator/htt240tutorsdotcom FOR MORE CLASSES VISIT www.htt240tutors.com

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