HTT 240 UOP Tutorial/ Uoptutorial

HTT Complete Course Material

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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 Capstone

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HTT 240 Capstone

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

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

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HTT 240 Week 2 Assignment: Food Service Systems

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Assignment: Food Service Systems - 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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CheckPoint: Flowchart - 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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CheckPoint HACCP Principles 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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Assignment: Plan a Menu - 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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CheckPoint Evaluate a Menu 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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CheckPoint: Purchasing Influence - 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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Assignment: Service Styles - 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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CheckPoint: Purchasing and Production Functions - 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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HTT 240 Week 7 CheckPoint: Facility Review

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CheckPoint: Facility Review - 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 8 Assignment: Beverage Sales

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Assignment: Beverage Sales - 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 At least three variables that influence beverage pricing Two beverage pricing methods for an open bar Write a 350- to 700-word paper. Format your paper according to APA guidelines

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HTT 240 Week 8 CheckPoint: Control Techniques

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CheckPoint: Control Techniques - 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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