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HTT 240 Capstone (UOP)

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HTT 240 Capstone

HTT 240 Entire Course (UOP)

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DQs
Assignment: Food Service Systems
CheckPoint: Flowchart
CheckPoint HACCP Principles
DQs
Assignment: Plan a Menu
CheckPoint Evaluate a Menu
CheckPoint: Purchasing Influence
DQs
Assignment: Service Styles

HTT 240 Final Project: Madison Metropolitan Sch

ool District (MMSD) Food Service Case Study (UO
P)
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HTT 240 Final Project: Madison Metropolitan School
District (MMSD) Food Service Case Study

HTT 240 Week 1 Checkpoint (UOP)

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HTT 240 Week 1 Checkpoint

HTT 240 Week 1 DQs (UOP)

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HTT 240 Week 1 DQs

HTT 240 Week 2 Assignment: Food Service Syst

ems (UOP)
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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. 6067 of the text.
Include the following for each system
Explanation of the system
Advantages and Disadvantages
Rationale
Write a 350- to 700-word paper outlining the
information you collected.
Format your paper according to APA guidelines.
Post your paper as an attachment

HTT 240 Week 2 CheckPoint: Flowchart (UOP)

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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. 6067 of the text.
Include the following for each system
Explanation of the system
Advantages and Disadvantages
Rationale
Write a 350- to 700-word paper outlining the
information you collected.
Format your paper according to APA guidelines.
Post your paper as an attachment

HTT 240 Week 3 CheckPoint HACCP Principles (

UOP)
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Describe each issue and how it was addressed.
Explain which of the seven HACCP principles were not
followed in each case.

HTT 240 Week 3 DQs (UOP)

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HTT 240 Week 3 DQs

HTT 240 Week 4 Assignment: Plan a Menu (UOP)

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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
Festival
Indicate if your menu is a selective, semi-selective,
nonselective, static, single-use, or cycle menu.
Use the form on p. 176 of the text to evaluate your
menu.
Post your paper as an attachment

HTT 240 Week 4 CheckPoint Evaluate a Menu (U

OP)
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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 Influen

ce (UOP)
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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 (UOP)

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HTT 240 Week 5 DQs

HTT 240 Week 6 Assignment: Service Styles (UO

P)
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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:
How does the style of service add to or take away
from the dining experience?
What changes would you make and why?
How could you make it better?
Identify and discuss the three things that work best for
these properties.

HTT 240 Week 7 CheckPoint: Facility Review (UO

P)
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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:
How would you rate the layout on a scale of 1 to 10,
with 10 being excellent?
What are the strengths and weaknesses of the layout?
What would you change and why?

HTT 240 Week 7 DQs (UOP)

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HTT 240 Week 7 DQs

HTT 240 Week 8 Assignment: Beverage Sales (U

OP)
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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
What factors to consider when choosing a purveyor
At least three variables that influence beverage
pricing
Two beverage pricing methods for an open bar
Write a 350- to 700-word paper.
Format your paper according to APA guidelines

HTT 240 Week 8 CheckPoint: Control Techniques

(UOP)
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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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