HTT 240 Course Career Path Begins htt240dotcom - PowerPoint PPT Presentation


Title: HTT 240 Course Career Path Begins htt240dotcom


1
HTT 240 Course Career Path Begins /htt240dotcom
  • FOR MORE CLASSES VISIT
  • www.htt240.com

2
HTT 240 Entire Course (UOP)
  • 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

3
HTT 240 Capstone (UOP)
  • HTT 240 Capstone

4
HTT 240 Final Project Madison Metropolitan
School District (MMSD) Food
  • HTT 240 Final Project Madison Metropolitan
    School District (MMSD) Food Service Case Study

5
HTT 240 Week 1 Checkpoint (UOP)
  • HTT 240 Week 1 Checkpoint

6
HTT 240 Week 1 DQs (UOP)
  • HTT 240 Week 1 DQs

7
HTT 240 Week 2 Assignment Food Service Systems
(UOP)
  • 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. 6067 of the
    text.
  • Include the following for each system
  • Explanation of the system
  • Advantages and Disadvantages
  • Rationale
  • Write a 350- to 700-word paper outlining the
    information you collected.

8
HTT 240 Week 2 CheckPoint Flowchart (UOP)
  • 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

9
HTT 240 Week 3 CheckPoint HACCP Principles (UOP)
  • Describe each issue and how it was
    addressed.Explain which of the seven HACCP
    principles were not followed in each case.

10
HTT 240 Week 3 DQs (UOP)
  • HTT 240 Week 3 DQs

11
HTT 240 Week 4 Assignment Plan a Menu (UOP)
  • 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
  • Indicate if your menu is a selective,
    semi-selective, nonselective, static, single-use,
    or cycle menu.

12
HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)
  • 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?
  •  

13
HTT 240 Week 5 CheckPoint Purchasing Influence
(UOP)
  • 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

14
HTT 240 Week 5 DQs (UOP)
  • HTT 240 Week 5 DQs
  •  

15
HTT 240 Week 6 Assignment Service Styles (UOP)
  • 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?

16
HTT 240 Week 6 CheckPoint Purchasing and
Production Functions (UOP)
  • 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.

17
HTT 240 Week 7 CheckPoint Facility Review (UOP)
  • 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?

18
HTT 240 Week 7 DQs (UOP)
  • HTT 240 Week 7 DQs

19
HTT 240 Week 8 Assignment Beverage Sales (UOP)
  • 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
  • What factors to consider when choosing a purveyor
  • At least three variables that influence beverage
    pricing
  • Two beverage pricing methods for an open bar
  • Write a 350- to 700-word paper.

20
HTT 240 Week 8 CheckPoint Control Techniques
(UOP)
  • 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 theft.
  • Identify three issues that must be addressed
    specific to properties that sell alcohol versus
    those that do not
  •  

21
HTT 240 Course Career Path Begins /htt240dotcom
  • FOR MORE CLASSES VISIT
  • www.htt240.com
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HTT 240 Course Career Path Begins htt240dotcom

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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 – PowerPoint PPT presentation

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Title: HTT 240 Course Career Path Begins htt240dotcom


1
HTT 240 Course Career Path Begins /htt240dotcom
  • FOR MORE CLASSES VISIT
  • www.htt240.com

2
HTT 240 Entire Course (UOP)
  • 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

3
HTT 240 Capstone (UOP)
  • HTT 240 Capstone

4
HTT 240 Final Project Madison Metropolitan
School District (MMSD) Food
  • HTT 240 Final Project Madison Metropolitan
    School District (MMSD) Food Service Case Study

5
HTT 240 Week 1 Checkpoint (UOP)
  • HTT 240 Week 1 Checkpoint

6
HTT 240 Week 1 DQs (UOP)
  • HTT 240 Week 1 DQs

7
HTT 240 Week 2 Assignment Food Service Systems
(UOP)
  • 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. 6067 of the
    text.
  • Include the following for each system
  • Explanation of the system
  • Advantages and Disadvantages
  • Rationale
  • Write a 350- to 700-word paper outlining the
    information you collected.

8
HTT 240 Week 2 CheckPoint Flowchart (UOP)
  • 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

9
HTT 240 Week 3 CheckPoint HACCP Principles (UOP)
  • Describe each issue and how it was
    addressed.Explain which of the seven HACCP
    principles were not followed in each case.

10
HTT 240 Week 3 DQs (UOP)
  • HTT 240 Week 3 DQs

11
HTT 240 Week 4 Assignment Plan a Menu (UOP)
  • 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
  • Indicate if your menu is a selective,
    semi-selective, nonselective, static, single-use,
    or cycle menu.

12
HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)
  • 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?
  •  

13
HTT 240 Week 5 CheckPoint Purchasing Influence
(UOP)
  • 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

14
HTT 240 Week 5 DQs (UOP)
  • HTT 240 Week 5 DQs
  •  

15
HTT 240 Week 6 Assignment Service Styles (UOP)
  • 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?

16
HTT 240 Week 6 CheckPoint Purchasing and
Production Functions (UOP)
  • 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.

17
HTT 240 Week 7 CheckPoint Facility Review (UOP)
  • 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?

18
HTT 240 Week 7 DQs (UOP)
  • HTT 240 Week 7 DQs

19
HTT 240 Week 8 Assignment Beverage Sales (UOP)
  • 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
  • What factors to consider when choosing a purveyor
  • At least three variables that influence beverage
    pricing
  • Two beverage pricing methods for an open bar
  • Write a 350- to 700-word paper.

20
HTT 240 Week 8 CheckPoint Control Techniques
(UOP)
  • 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 theft.
  • Identify three issues that must be addressed
    specific to properties that sell alcohol versus
    those that do not
  •  

21
HTT 240 Course Career Path Begins /htt240dotcom
  • FOR MORE CLASSES VISIT
  • www.htt240.com
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