htt 240 innovative educator/htt240.com

HTT 240 Innovative Educator/htt240.com

HTT 240 Entire Course (UOP)For more course tutorials visit

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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 DQsHTT 240 Week 4 Assignment: Plan a MenuHTT 240 Week 4 CheckPoint Evaluate a MenuHTT 240 Week 5 CheckPoint: Purchasing Influence

HTT 240 Innovative Educator

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HTT 240 Capstone (UOP)For more course tutorials visit

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HTT 240 Capstone



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

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



HTT 240 Week 1 Checkpoint (UOP)For more course tutorials visit

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HTT 240 Week 1 Checkpoint



HTT 240 Week 1 DQs (UOP)For more course tutorials visit

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HTT 240 Week 1 DQs



HTT 240 Week 2 Assignment: Food Service Systems (UOP)For more course tutorials visit

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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 systemExplanation of the systemAdvantages and DisadvantagesRationaleWrite a 350- to 700-word paper outlining the information you collected.Format your paper according to APA guidelines.



HTT 240 Week 2 CheckPoint: Flowchart (UOP)For more course tutorials visit

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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.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



HTT 240 Week 3 CheckPoint HACCP Principles (UOP)For more course tutorials visit

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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 Week 3 DQs



HTT 240 Week 4 Assignment: Plan a Menu (UOP)For more course tutorials visit

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



HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)For more course tutorials visit

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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?



HTT 240 Week 5 CheckPoint: Purchasing Influence (UOP)For more course tutorials visit

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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 Week 5 DQs



HTT 240 Week 6 Assignment: Service Styles (UOP)For more course tutorials visit

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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.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?



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

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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.



HTT 240 Week 7 CheckPoint: Facility Review (UOP)For more course tutorials visit

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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?What would you change and why?




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HTT 240 Week 7 DQs



HTT 240 Week 8 Assignment: Beverage Sales (UOP)For more course tutorials visit

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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:Why to buyWhat factors to consider when choosing a purveyorAt least three variables that influence beverage pricingTwo beverage pricing methods for an open barWrite a 350- to 700-word paper.Format your paper according to APA guidelines



HTT 240 Week 8 CheckPoint: Control Techniques (UOP)For more course tutorials visit

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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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