HTT 240 TUTORS Learn by Doing/htt240tutors.com

HTT 240 TUTORS Learn by Doing

HTT 240 Capstone (UOP)

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 HTT 240 Capstone

HTT 240 TUTORS Learn by Doing

HTT 240 Entire Course (UOP)

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 HTT 240 Week 1 DQsHTT 240 Week 2 Assignment: Food Service SystemsHTT 240 Week 2 CheckPoint: FlowchartHTT 240 Week 3 CheckPoint HACCP PrinciplesHTT 240 Week 3 DQs

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

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www.htt240tutors.com HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study

HTT 240 TUTORS Learn by Doing

HTT 240 Week 1 Checkpoint (UOP)

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 HTT 240 Week 1 Checkpoint

HTT 240 TUTORS Learn by Doing

HTT 240 Week 1 DQs (UOP)

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 HTT 240 Week 1 DQs

HTT 240 TUTORS Learn by Doing

HTT 240 Week 2 Assignment: Food Service Systems (UOP)

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www.htt240tutors.com Due Date: Day 7 [Assignment LinkResource: Ch. 2 of Introduction to FoodserviceCompare and contrast the four types of Foodservice Systems discussed on pp. 60–67 of the text.Include the following for each system

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HTT 240 Week 2 CheckPoint: Flowchart (UOP)

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 Due Date: Day 5 [Assignment Link]Resource: Week One CheckPointReview the Microsoft® Word flowchart instructions on http://office.microsoft.com.Choose one of the restaurants you picked during the Week One CheckPoint.

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HTT 240 Week 3 CheckPoint HACCP Principles (UOP)

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www.htt240tutors.com Describe each issue and how it was addressed.Explain which of the seven HACCP principles were not followed in each case.

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HTT 240 Week 3 DQs (UOP)

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 HTT 240 Week 3 DQs

HTT 240 TUTORS Learn by Doing

HTT 240 Week 4 Assignment: Plan a Menu (UOP)

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www.htt240tutors.com Due Date: Day 7 [Assignment Link]Resource: p. 176 of Introduction to FoodservicePlan a week-long menu for one of the following:

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HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)

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www.htt240tutors.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:

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HTT 240 Week 5 CheckPoint: Purchasing Influence (UOP)

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www.htt240tutors.com Due Date: Day 5 [Assignment Link]Identify two or three recent trends and changes in the food market.

HTT 240 TUTORS Learn by Doing

HTT 240 Week 5 DQs (UOP)

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 HTT 240 Week 5 DQs

HTT 240 TUTORS Learn by Doing

HTT 240 Week 6 Assignment: Service Styles (UOP)

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Due Date: Day 7 [Assignment Link]Resources: Week One CheckPoint and Ch. 9 of Introduction to FoodserviceChoose two of your restaurants from Week One.

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HTT 240 Week 6 CheckPoint: Purchasing and Production Functions (UOP)

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www.htt240tutors.com Due Date: Day 5 [Assignment Link]Resource: Ch. 6 & 8 of Introduction to FoodserviceExplain in 200 to 300 words the interdependencies between purchasing and production functions.

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HTT 240 Week 7 CheckPoint: Facility Review (UOP)

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www.htt240tutors.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

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HTT 240 Week 7 DQs (UOP)

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 HTT 240 Week 7 DQs

HTT 240 TUTORS Learn by Doing

HTT 240 Week 8 Assignment: Beverage Sales (UOP)

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www.htt240tutors.com Due Date: Day 7 [Assignment Link]Resource: Ch. 18 & 19 of The Hospitality Manager’s GuideExplain how alcohol sales fit into the foodservice industry.List and discuss the following:

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HTT 240 Week 8 CheckPoint: Control Techniques (UOP)

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www.htt240tutors.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.

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