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HTT 240 Entire Course

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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

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HTT 240 Week 1 Checkpoint

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HTT 240 Week 1 Checkpoint

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HTT 240 Week 2 Assignment: Food Service Systems

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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

Explanation of the system

Advantages and Disadvantages

Rationale

Write a 350- to 700-word paper outlining the information you collected.

Format your paper according to APA guidelines.

Post your paper as an attachment

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HTT 240 Week 2 CheckPoint: Flowchart

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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

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HTT 240 Week 3 CheckPoint HACCP Principles

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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 4 Assignment: Plan a Menu

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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.

Use the form on p. 176 of the text to evaluate your menu.

Post your paper as an attachment

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HTT 240 Week 4 CheckPoint Evaluate a Menu

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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?

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HTT 240 Week 5 CheckPoint: Purchasing Influence

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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 6 Assignment: Service Styles

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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?

How could you make it better?

Identify and discuss the three things that work best for these properties.

Write a 350- to 700-word paper.

Format your paper according to APA guidelines.

Post your paper as an attachment.

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HTT 240 Week 6 CheckPoint: Purchasing and Production Functions

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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.

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