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HTT240 phoenix Material-hrm240dotcom

HTT 240 Entire Course (UOP)<br>For more course tutorials visit<br>www.htt240.com<br><br>HTT 240 Week 1 DQs<br>HTT 240 Week 2 Assignment: Food Service Systems<br>HTT 240 Week 2 CheckPoint: Flowchart<br>HTT 240 Week 3 CheckPoint HACCP Principles<br>HTT 240 Week 3 DQs<br>HTT 240 Week 4 Assignment: Plan a Menu<br>HTT 240 Week 4 CheckPoint Evaluate a Menu<br>HTT 240 Week 5 CheckPoint: Purchasing Influence<br>HTT 240 Week 5 DQs<br>HTT 240 Week 6 Assignment: Service Styles<br>HTT 240 Week 6 CheckPoint: Purchasing and Production Functions<br>HTT 240 Week 7 CheckPoint: Facility Review<br>HTT 240 Week 7 DQs<br>HTT 240 Week 8 Assignment: Beverage Sales<br>HTT 240 Week 8 CheckPoint: Control Techniques<br>HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study<br>HTT 240 Capstone<br>

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HTT240 phoenix Material-hrm240dotcom

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  1. HTT240 phoenix Material-hrm240dotcom

  2. HTT240 phoenix Material HTT 240 Capstone (UOP) HTT 240 Entire Course (UOP) HTT 240 Capstone 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

  3. HTT240 phoenix Material HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study (UOP) HTT 240 Week 1 Checkpoint (UOP) HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study HTT 240 Week 1 Checkpoint

  4. HTT240 phoenix Material HTT 240 Week 1 DQs (UOP) HTT 240 Week 2 Assignment: Food Service Systems (UOP) HTT 240 Week 1 DQs 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

  5. HTT240 phoenix Material HTT 240 Week 2 CheckPoint: Flowchart (UOP) HTT 240 Week 3 CheckPoint HACCP Principles (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. Describe each issue and how it was addressed.Explain which of the seven HACCP principles were not followed in each case.

  6. HTT240 phoenix Material HTT 240 Week 3 DQs (UOP) HTT 240 Week 4 Assignment: Plan a Menu (UOP) HTT 240 Week 3 DQs 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?

  7. HTT240 phoenix Material HTT 240 Week 5 CheckPoint: Purchasing Influence (UOP) HTT 240 Week 5 DQs (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 HTT 240 Week 5 DQs

  8. HTT240 phoenix Material HTT 240 Week 6 Assignment: Service Styles (UOP) HTT 240 Week 6 CheckPoint: Purchasing and Production Functions (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: 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.

  9. HTT240 phoenix Material HTT 240 Week 7 CheckPoint: Facility Review (UOP) HTT 240 Week 7 DQs (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: HTT 240 Week 7 DQs

  10. HTT240 phoenix Material HTT 240 Week 8 Assignment: Beverage Sales (UOP) HTT 240 Week 8 CheckPoint: Control Techniques (UOP) 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 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

  11. HTT240 phoenix Material

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