HTT 240 Course Career

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HTT 240 Entire Course (UOP)

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

HTT 240 Week 4 CheckPoint

Evaluate a Menu

HTT 240 Capstone (UOP)

HTT 240 Capstone

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HTT 240 Final Project Madison Metropolitan
School District (MMSD) Food Service

HTT 240 Final Project:

Madison Metropolitan
School District (MMSD)
Food Service Case Study

HTT 240 Week 1 Checkpoint

(UOP)

HTT 240 Week 1

Checkpoint

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HTT 240 Week 1 DQs (UOP)

HTT 240 Week 1 DQs

HTT 240 Week 2 Assignment

Food Service Systems (UOP)

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

Advantages and
Disadvantages

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HTT 240 Week 2 CheckPoint
Flowchart (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.

Draw a systems model for the

food service organization using
a flowchart in Microsoft Word.

HTT 240 Week 3 CheckPoint

HACCP Principles (UOP)

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)

HTT 240 Week 3 DQs

HTT 240 Week 4 Assignment

Plan a Menu (UOP)

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

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HTT 240 Week 4 CheckPoint
Evaluate a Menu (UOP)

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?

HTT 240 Week 5 CheckPoint

Purchasing Influence (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

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HTT 240 Week 5 DQs (UOP)

HTT 240 Week 5 DQs

(UOP)

HTT 240 Week 6 Assignment

Service Styles (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:

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HTT 240 Week 6 CheckPoint Purchasing
and Production Functions (UOP)

HTT 240 Week 7 CheckPoint

Facility Review (UOP)

Due Date: Day 5

[Assignment Link]

Due Date: Day 5 [Assignment

Link]

Resource: Ch. 6 & 8 of

Introduction to
Foodservice

Visit a local restaurant and

review the facility. If you cannot
visit a restaurant, recall a
recent visit.

Explain in 200 to 300

words the
interdependencies
between purchasing and
production functions.

Ask for a tour of the property

including the kitchen and
storage area if possible.

Discuss the following in 200 to

300 words:

How would you rate the layout

on a scale of 1 to 10, with 10
being excellent?

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HTT 240 Week 7 DQs (UOP)

HTT 240 Week 7 DQs

HTT 240 Week 8 Assignment

Beverage Sales (UOP)

Due Date: Day 7

[Assignment Link]

Resource: Ch. 18 & 19 of

The Hospitality Managers
Guide

Explain how alcohol sales

fit into the foodservice
industry.

List and discuss the

following:

Why to buy

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HTT 240 Week 8 CheckPoint
Control Techniques (UOP)

Due Date: Day 5

[Assignment Link]

Resource: Ch. 2 & 18 of The

Hospitality Managers 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

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