Category: HTT 240

HTT 240 WEEK 1 Food Service Establishments HTT 240 WEEK 2 Flowchart HTT 240 WEEK 2 Food Service Systems HTT 240 WEEK 3 HACCP Principles HTT 240 WEEK 4 Evaluate a Menu HTT 240 WEEK 4 Plan a Menu HTT 240 WEEK 5 Purchasing Influence HTT 240 WEEK 6 Purchasing and Production Functions HTT 240 WEEK 6 Service Styles HTT 240 WEEK 7 Facility Review HTT 240 WEEK 8 Beverage Sales HTT 240 WEEK 8 Control Techniques HTT 240 WEEK 9 Madison Metropolitan School District (MMSD) Food Service Case Study

During this course you have reviewed various aspects of the food service industry. For your final project, you will apply all of these concepts to a real world case study, the MMSD Food Service Program.…

Resources: 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…

Resources: 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…

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…

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…

Resource: Ch. 6 & 8 of Introduction to Foodservice Explain in 200 to 300 words the interdependencies between purchasing and production functions. Click the Assignment Files tab to submit your assignment. HTT 240 WEEK 6…

dentify two or three recent trends and changes in the food market. Explain in 200 to 300 words how these changes influence the purchasing function. Click the Assignment Files tab to submit your assignment. HTT…

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,…

Resources: Week One CheckPoint and Ch. 5 of Introduction to Foodservice Choose one of your three restaurants from Week One and two from the list below. Applebee’s Baja Fresh® Mexican Grill The Cheesecake Factory Subway®…

 Resource: p. 104 of Introduction to Foodservice Using online news sources, locate articles that discuss five different examples of food safety and control issues. In 100 words each describe each issue and how it was…