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For more course tutorials visitwww.htt240.comHTT 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 DQsHTT 240 Week 4 Assignment: Plan a MenuHTT 240 Week 4 CheckPoint Evaluate a Menu

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Htt 240 course real knowledge htt240dotcom

HTT 240 Course Real Knowledge / htt240dotcom

For More Tutorials

www.htt240.com


Htt 240 course real knowledge htt240dotcom1

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Entire Course (UOP)

HTT 240 Capstone (UOP)

HTT 240 Capstone

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 course real knowledge htt240dotcom2

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Final Project: Madison Metropolitan

HTT 240 Week 1 Checkpoint (UOP)

HTT 240 Week 1 Checkpoint

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


Htt 240 course real knowledge htt240dotcom3

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Week 1 DQs (UOP)

HTT 240 Week 2 Assignment: Food Service

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


Htt 240 course real knowledge htt240dotcom4

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Week 2 CheckPoint: Flowchart

HTT 240 Week 3 CheckPoint HACCP

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.


Htt 240 course real knowledge htt240dotcom5

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Week 3 DQs (UOP)

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

HTT 240 Week 3 DQs


Htt 240 course real knowledge htt240dotcom6

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Week 4 CheckPoint Evaluate a

HTT 240 Week 5 CheckPoint: Purchasing

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:


Htt 240 course real knowledge htt240dotcom7

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Week 5 DQs (UOP)

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.

HTT 240 Week 5 DQs


Htt 240 course real knowledge htt240dotcom8

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Week 6 CheckPoint: Purchasing

HTT 240 Week 7 CheckPoint: Facility

Due Date: Day 5 [Assignment Link]

Visit a local restaurant and review the facility. If you cannot visit a restaurant, recall a recent visit

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.


Htt 240 course real knowledge htt240dotcom9

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Week 7 DQs (UOP)

HTT 240 Week 8 Assignment: Beverage

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:

HTT 240 Week 7 DQs


Htt 240 course real knowledge htt240dotcom10

HTT 240 Course Real Knowledge / htt240dotcom

HTT 240 Week 8 CheckPoint: Control

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.


Htt 240 course real knowledge htt240dotcom11

HTT 240 Course Real Knowledge / htt240dotcom

For More Tutorials

www.htt240.com


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