HTT 240 Instant Education/uophelp - PowerPoint PPT Presentation

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HTT 240 Instant Education/uophelp

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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 HTT 240 Week 5 DQs HTT 240 Week 6 Assignment: Service Styles HTT 240 Week 6 CheckPoint: Purchasing and Production Functions HTT 240 Week 7 CheckPoint: Facility Review HTT 240 Week 7 DQs HTT 240 Week 8 Assignment: Beverage Sales HTT 240 Week 8 CheckPoint: Control Techniques HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study HTT 240 Capstone – PowerPoint PPT presentation

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Title: HTT 240 Instant Education/uophelp


1
HTT 240 Course Tutorial
  • For more course tutorials visit
  • www.uophelp.com

2
HTT 240 Course Tutorial
  • 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 1 Checkpoint

3
HTT 240 Course Tutorial
  • 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

4
HTT 240 Course Tutorial
  • 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.
  • Choose one of the restaurants you picked during
  • Describe each issue and how it was
    addressed.Explain which of the seven HACCP
    principles were not followed in each case.

5
HTT 240 Course Tutorial
  • 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

6
HTT 240 Course Tutorial
  • 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
  •  

7
HTT 240 Course Tutorial
  • 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
  • How does the style of service add to or take away
    from the dining

8
HTT 240 Course Tutorial
  • 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.

9
HTT 240 Course Tutorial
  • 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
    Managers Guide
  • Explain how alcohol sales fit into the
    foodservice industry.
  • List and discuss the following
  • Why to buy

10
HTT 240 Course Tutorial
  • 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 Managers
    Guide.
  • Explain in 200 to 300 words what control
    techniques are necessary in the storing and
    issuing process to prevent
  • HTT 240 Capstone

11
HTT 240 Course Tutorial
  • HTT 240 Week 9 Final Project Madison Metropolitan
    School
  • HTT 240 Final Project Madison Metropolitan
    School District (MMSD) Food Service Case Study
  •  

12
HTT 240 Course Tutorial
For more course tutorials visit www.uophelp.com
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