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
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.…
HTT 240 WEEK 8 Control Techniques
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…
HTT 240 WEEK 8 Beverage Sales
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…
HTT 240 WEEK 7 Facility Review
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…
HTT 240 WEEK 6 Service Styles
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…
HTT 240 WEEK 6 Purchasing and Production Functions
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…
HTT 240 WEEK 5 Purchasing Influence
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…
HTT 240 WEEK 4 Plan a Menu
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,…
HTT 240 WEEK 4 Evaluate a Menu
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®…
HTT 240 WEEK 3 HACCP Principles
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…