For more course tutorials visit www.htt240.com 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

2.  HTT 240 Capstone (UOP)
 For more course tutorials visit
 www.htt240.com
 HTT 240 Capstone

3. HTT 240 Entire Course (UOP)
For more course tutorials visit
 www.htt220.com
 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

4. HTT 240 Final Project Madison Metropolitan School District
(MMSD) Food Service Case Study (UOP)
For more course tutorials visit
 www.htt220.com
 HTT 240 Final Project: Madison Metropolitan School District (MMSD)
Food Service Case Study

5. HTT 240 Week 1 Checkpoint (UOP)
For more course tutorials visit
 www.htt220.com
 HTT 240 Week 1 Checkpoint (UOP)

6. HTT 240 Week 1 DQs (UOP)
For more course tutorials visit
 www.htt220.com
 HTT 240 Week 1 DQs (UOP)

7. HTT 240 Week 2 Assignment Food Service Systems (UOP)
For more course tutorials visit
 www.htt220.com
 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

8. HTT 240 Week 2 CheckPoint Flowchart (UOP)
For more course tutorials visit
 www.htt220.com
 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.

9. HTT 240 Week 3 CheckPoint HACCP Principles (UOP)
For more course tutorials visit
 www.htt220.com
 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)
For more course tutorials visit
 www.htt220.com
 HTT 240 Week 3 DQs (UOP)

11. HTT 240 Week 4 Assignment Plan a Menu (UOP)
For more course tutorials visit
 www.htt220.com
 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

12. HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)
For more course tutorials visit
 www.htt220.com
 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)
For more course tutorials visit
 www.htt220.com
 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)
 For more course tutorials visit
 www.htt220.com
 HTT 240 Week 5 DQs (UOP)

15.  HTT 240 Week 6 Assignment Service Styles (UOP)
 For more course tutorials visit
 www.htt220.com
 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.

16.  HTT 240 Week 7 CheckPoint Facility Review (UOP)
 For more course tutorials visit
 www.htt220.com
 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?

17.  HTT 240 Week 7 DQs (UOP)
 For more course tutorials visit
 www.htt220.com
 HTT 240 Week 7 DQs (UOP)

18.  HTT 240 Week 8 Assignment Beverage Sales (UOP)
 For more course tutorials visit
 www.htt220.com
 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

19.  HTT 240 Week 8 CheckPoint Control Techniques (UOP)
 For more course tutorials visit
 www.htt220.com
 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