2. HTT 240 Entire Course (UOP)
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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
3. HTT 240 Capstone (UOP)
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HTT 240 Capstone
4. HTT 240 Final Project: Madison Metropolitan School District
(MMSD) Food Service Case Study (UOP)
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HTT 240 Final Project: Madison Metropolitan School District
(MMSD) Food Service Case Study
5. HTT 240 Week 1 Checkpoint (UOP)
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HTT 240 Week 1 Checkpoint
6. HTT 240 Week 1 DQs (UOP)
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HTT 240 Week 1 DQs
7. HTT 240 Week 2 Assignment: Food Service Systems (UOP)
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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
8. HTT 240 Week 2 CheckPoint: Flowchart (UOP)
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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.
9. HTT 240 Week 3 CheckPoint HACCP Principles (UOP)
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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.
10. HTT 240 Week 3 DQs (UOP)
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HTT 240 Week 3 DQs
11. HTT 240 Week 4 Assignment: Plan a Menu (UOP)
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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
12. HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)
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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?
13. HTT 240 Week 5 CheckPoint: Purchasing Influence (UOP)
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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
14. HTT 240 Week 5 DQs (UOP)
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HTT 240 Week 5 DQs
15. HTT 240 Week 6 Assignment: Service Styles (UOP)
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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:
16. HTT 240 Week 6 CheckPoint: Purchasing and Production
Functions (UOP)
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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.
17. HTT 240 Week 7 CheckPoint: Facility Review (UOP)
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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:
18. HTT 240 Week 7 DQs (UOP)
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HTT 240 Week 7 DQs
19. HTT 240 Week 8 Assignment: Beverage Sales (UOP)
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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
20. HTT 240 Week 8 CheckPoint: Control Techniques (UOP)
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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