HTT 240 Read, Lead, Succeed/Uophelpdotcom

1. HTT 240 Read, Lead, Succeed/Uophelpdotcom For more course tutorials visit www.uophelp.com

2. HTT 240 Entire Course For more course tutorials visit www.uophelp.com • 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 Week 1 Checkpoint For more course tutorials visit www.uophelp.com • HTT 240 Week 1 Checkpoint

4. HTT 240 Week 1 DQs For more course tutorials visit www.uophelp.com • HTT 240 Week 1 DQs

5. HTT 240 Week 2 Assignment: Food Service Systems For more course tutorials visit www.uophelp.com • 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 • Explanation of the system • Advantages and Disadvantages • Rationale • Write a 350- to 700-word paper outlining the information you collected. • Format your paper according to APA guidelines. • Post your paper as an attachment

6. HTT 240 Week 2 CheckPoint: Flowchart For more course tutorials visit www.uophelp.com • 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

7. HTT 240 Week 3 CheckPoint HACCP Principles For more course tutorials visit www.uophelp.com • Describe each issue and how it was addressed.Explain which of the seven HACCP principles were not followed in each case.

8. HTT 240 Week 3 DQs For more course tutorials visit www.uophelp.com • HTT 240 Week 3 DQs

9. HTT 240 Week 4 Assignment: Plan a Menu For more course tutorials visit www.uophelp.com • 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.

10. HTT 240 Week 4 CheckPoint Evaluate a Menu For more course tutorials visit www.uophelp.com • 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?

11. HTT 240 Week 5 CheckPoint: Purchasing Influence For more course tutorials visit www.uophelp.com • 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

12. HTT 240 Week 5 DQs For more course tutorials visit www.uophelp.com • HTT 240 Week 5 DQs

13. HTT 240 Week 6 Assignment: Service Styles For more course tutorials visit www.uophelp.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 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?

14. HTT 240 Week 6 CheckPoint: Purchasing and Production Functions For more course tutorials visit www.uophelp.com • 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.

15. HTT 240 Week 7 CheckPoint: Facility Review For more course tutorials visit www.uophelp.com • 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?

16. HTT 240 Week 7 DQs For more course tutorials visit www.uophelp.com • HTT 240 Week 7 DQs

17. HTT 240 Week 8 Assignment: Beverage Sales For more course tutorials visit www.uophelp.com 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 • At least three variables that influence beverage pricing • Two beverage pricing methods for an open bar • Write a 350- to 700-word paper. • Format your paper according to APA guidelines

18. HTT 240 Week 8 CheckPoint: Control Techniques For more course tutorials visit www.uophelp.com • 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

19. HTT 240 Week 9 Capstone For more course tutorials visit www.uophelp.com HTT 240 Capstone

20. HTT 240 Week 9 Final Project Madison Metropolitan School District (MMSD) Food Service Case Study For more course tutorials visit www.uophelp.com • HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study

21. HTT 240 Read, Lead, Succeed/Uophelpdotcom For more course tutorials visit www.uophelp.com