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For more course tutorials visitwww.uophelp.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 MenuHTT 240 Week 5 CheckPoint: Purchasing InfluenceHTT 240 Week 5 DQsHTT 240 Week 6 Assignment: Service StylesHTT 240 Week 6 CheckPoint: Purchasing and Production FunctionsHTT 240 Week 7 CheckPoint: Facility ReviewHTT 240 Week 7 DQsHTT 240 Week 8 Assignment: Beverage SalesHTT 240 Week 8 CheckPoint: Control TechniquesHTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case StudyHTT 240 Capstone

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Htt 240 expect success uophelp com

HTT 240 Expect Success/uophelp.com

for more course tutorials visit

www.uophelp.com


Htt 240 expect success uophelp com1

HTT 240 Expect Success/uophelp.com

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


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 1 Checkpoint

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HTT 240 Week 1 Checkpoint


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 1 DQs

For more course tutorials visit

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HTT 240 Week 1 DQs


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 2 Assignment: Food Service Systems

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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


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 2 CheckPoint: Flowchart

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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


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 3 CheckPoint HACCP Principles

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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 Expect Success/uophelp.com

HTT 240 Week 3 DQs

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HTT 240 Week 3 DQs


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 4 Assignment: Plan a Menu

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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


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 4 CheckPoint Evaluate a Menu

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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?


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 5 CheckPoint: Purchasing Influence

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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


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 5 DQs

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HTT 240 Week 5 DQs


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 6 Assignment: Service Styles

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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?


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 6 CheckPoint: Purchasing and Production Functions

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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.


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 7 CheckPoint: Facility Review

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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?


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 7 DQs

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HTT 240 Week 7 DQs


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 8 Assignment: Beverage Sales

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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


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 8 CheckPoint: Control Techniques

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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


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 9 Capstone

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HTT 240 Capstone


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HTT 240 Expect Success/uophelp.com

HTT 240 Week 9 Final Project Madison Metropolitan School District (MMSD) Food Service Case Study

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


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HTT 240 Expect Success/uophelp.com

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