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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 begins success htt240 com

HTT 240 Course Begins Success / htt240.com

For More Tutorials

www.htt240.com


Htt 240 course begins success htt240 com1

HTT 240 Course Begins Success / htt240.com

  • 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 Capstone (UOP)

HTT 240 Entire Course (UOP)


Htt 240 course begins success htt240 com2

HTT 240 Course Begins Success / htt240.com

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

  • HTT 240 Week 1 Checkpoint

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

HTT 240 Week 1 Checkpoint (UOP)


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HTT 240 Course Begins Success / htt240.com

  • HTT 240 Week 1 DQs

  • 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 (UOP)

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


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HTT 240 Course Begins Success / htt240.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.

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

HTT 240 Week 2 CheckPoint: Flowchart (UOP)

HTT 240 Week 3 CheckPoint HACCP Principles (UOP)


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HTT 240 Course Begins Success / htt240.com

  • HTT 240 Week 3 DQs

  • 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

HTT 240 Week 3 DQs (UOP)

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


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HTT 240 Course Begins Success / htt240.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?

  • 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

HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)

HTT 240 Week 5 CheckPoint: Purchasing Influence (UOP)


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HTT 240 Course Begins Success / htt240.com

  • HTT 240 Week 5 DQs

  • 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 (UOP)

HTT 240 Week 6 Assignment: Service Styles (UOP)


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HTT 240 Course Begins Success / htt240.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.

  • 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:

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

HTT 240 Week 7 CheckPoint: Facility Review (UOP)


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HTT 240 Course Begins Success / htt240.com

  • HTT 240 Week 7 DQs

  • 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 (UOP)

HTT 240 Week 8 Assignment: Beverage Sales (UOP)


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HTT 240 Course Begins Success / htt240.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.

HTT 240 Week 8 CheckPoint: Control Techniques (UOP)


Htt 240 course begins success htt240 com11

HTT 240 Course Begins Success / htt240.com

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