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For more classes visitwww.snaptutorial.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 DQs

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Htt 240 slingshot academy snaptutorial com

HTT 240 Slingshot Academy / snaptutorial.com

For More Tutorials

www.snaptutorial.com


Htt 240 slingshot academy snaptutorial com1

HTT 240 Slingshot Academy / snaptutorial.com

HTT 240 Entire Course

HTT 240 Week 1 Checkpoint

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 1 Checkpoint


Htt 240 slingshot academy snaptutorial com2

HTT 240 Slingshot Academy / snaptutorial.com

HTT 240 Week 1 DQs

HTT 240 Week 2 Assignment: Food Service Systems

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


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HTT 240 Slingshot Academy / snaptutorial.com

HTT 240 Week 2 CheckPoint: Flowchart

HTT 240 Week 3 CheckPoint HACCP Principles

Due Date: Day 5 [Assignment Link]

Resource: Week One CheckPoint

Review the Microsoft® Word flowchart instructions on http://office.microsoft.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 Slingshot Academy / snaptutorial.com

HTT 240 Week 3 DQs

HTT 240 Week 4 Assignment: Plan a Menu

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

School

Hospital

Festival


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HTT 240 Slingshot Academy / snaptutorial.com

HTT 240 Week 4 CheckPoint Evaluate a Menu

HTT 240 Week 5 CheckPoint: Purchasing Influence

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


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HTT 240 Slingshot Academy / snaptutorial.com

HTT 240 Week 5 DQs

HTT 240 Week 6 Assignment: Service Styles

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.

Compare and contrast the different styles of service within your chosen two establishments with the following questions in mind:


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HTT 240 Slingshot Academy / snaptutorial.com

HTT 240 Week 6 CheckPoint: Purchasing and Production

HTT 240 Week 7 CheckPoint: Facility Review

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:


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HTT 240 Slingshot Academy / snaptutorial.com

HTT 240 Week 7 DQs

HTT 240 Week 8 Assignment: Beverage Sales

 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:

Why to buy

What factors to consider when choosing a purveyor


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HTT 240 Slingshot Academy / snaptutorial.com

HTT 240 Week 8 CheckPoint: Control Techniques

HTT 240 Week 9 Capstone

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 Capstone


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HTT 240 Slingshot Academy / snaptutorial.com

HTT 240 Week 9 Final Project Madison Metropolitan

HTT 240 Week 9 Capstone

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

HTT 240 Capstone


Htt 240 slingshot academy snaptutorial com11

HTT 240 Slingshot Academy / snaptutorial.com

For More Tutorials

www.snaptutorial.com


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