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HTT 240 TUTORS Learn by Doing/htt240tutors.com
HTT 240 TUTORS Learn by Doing
HTT 240 Capstone (UOP)
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HTT 240 Capstone
HTT 240 TUTORS Learn by Doing
HTT 240 Entire Course (UOP)
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HTT 240 Week 1 DQsHTT 240 Week 2 Assignment: Food Service SystemsHTT 240 Week 2 CheckPoint: FlowchartHTT 240 Week 3 CheckPoint HACCP PrinciplesHTT 240 Week 3 DQs
HTT 240 TUTORS Learn by Doing
HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study (UOP)
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www.htt240tutors.com HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study
HTT 240 TUTORS Learn by Doing
HTT 240 Week 1 Checkpoint (UOP)
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HTT 240 Week 1 Checkpoint
HTT 240 TUTORS Learn by Doing
HTT 240 Week 1 DQs (UOP)
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HTT 240 Week 1 DQs
HTT 240 TUTORS Learn by Doing
HTT 240 Week 2 Assignment: Food Service Systems (UOP)
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www.htt240tutors.com Due Date: Day 7 [Assignment LinkResource: Ch. 2 of Introduction to FoodserviceCompare and contrast the four types of Foodservice Systems discussed on pp. 60–67 of the text.Include the following for each system
HTT 240 TUTORS Learn by Doing
HTT 240 Week 2 CheckPoint: Flowchart (UOP)
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Due Date: Day 5 [Assignment Link]Resource: Week One CheckPointReview the Microsoft® Word flowchart instructions on http://office.microsoft.com.Choose one of the restaurants you picked during the Week One CheckPoint.
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HTT 240 Week 3 CheckPoint HACCP Principles (UOP)
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www.htt240tutors.com Describe each issue and how it was addressed.Explain which of the seven HACCP principles were not followed in each case.
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HTT 240 Week 3 DQs (UOP)
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HTT 240 Week 3 DQs
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HTT 240 Week 4 Assignment: Plan a Menu (UOP)
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www.htt240tutors.com Due Date: Day 7 [Assignment Link]Resource: p. 176 of Introduction to FoodservicePlan a week-long menu for one of the following:
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HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)
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www.htt240tutors.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:
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HTT 240 Week 5 CheckPoint: Purchasing Influence (UOP)
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www.htt240tutors.com Due Date: Day 5 [Assignment Link]Identify two or three recent trends and changes in the food market.
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HTT 240 Week 5 DQs (UOP)
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HTT 240 Week 5 DQs
HTT 240 TUTORS Learn by Doing
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 FoodserviceChoose two of your restaurants from Week One.
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HTT 240 Week 6 CheckPoint: Purchasing and Production Functions (UOP)
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www.htt240tutors.com Due Date: Day 5 [Assignment Link]Resource: Ch. 6 & 8 of Introduction to FoodserviceExplain in 200 to 300 words the interdependencies between purchasing and production functions.
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HTT 240 Week 7 CheckPoint: Facility Review (UOP)
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www.htt240tutors.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
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HTT 240 Week 7 DQs (UOP)
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HTT 240 Week 7 DQs
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HTT 240 Week 8 Assignment: Beverage Sales (UOP)
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www.htt240tutors.com Due Date: Day 7 [Assignment Link]Resource: Ch. 18 & 19 of The Hospitality Manager’s GuideExplain how alcohol sales fit into the foodservice industry.List and discuss the following:
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HTT 240 Week 8 CheckPoint: Control Techniques (UOP)
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www.htt240tutors.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.
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