All Tutorials will be E-mailed immediately after the Payment and can also be Downloaded by clicking on Tutorial Bucket.
Shopping Cart
0 item(s) - $0.00
Your shopping cart is empty!
Final Guides

HTT 240

$25.00

This Tutorial has been rated A+ by student like you.

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 Week 5 CheckPo..
$4.00

This Tutorial has been rated No rating by student like you.

HTT 240 Week 1 Checkpoint ..
$3.00

This Tutorial has been rated B+ by student like you.

HTT 240 Week 1 DQs ..
$6.00

This Tutorial has been rated A+ by student like you.

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 Ratio..
$4.00

This Tutorial has been rated A by student like you.

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..
$4.00

This Tutorial has been rated A by student like you.

Describe each issue and how it was addressed. Explain which of the seven HACCP principles were not followed in each case. ..
$3.00

This Tutorial has been rated B+ by student like you.

HTT 240 Week 3 DQs ..
$6.00

This Tutorial has been rated A+ by student like you.

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, s..
$4.00

This Tutorial has been rated A+ by student like you.

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? ..
$4.00

This Tutorial has been rated A by student like you.

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 ..
$4.00

This Tutorial has been rated No rating by student like you.

HTT 240 Week 5 DQs ..
$6.00

This Tutorial has been rated A+ by student like you.

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: ..
$4.00

This Tutorial has been rated A by student like you.

Due Date: Day 5 [Assignment Link] Resource: Ch. 6 & 8 of Introduction to Foodservice Explain in 200 to 300 words the interdependencies between purchasing and production functions. ..
$4.00

This Tutorial has been rated A+ by student like you.

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 ..
$4.00

This Tutorial has been rated No rating by student like you.

HTT 240 Week 7 DQs ..
$6.00

This Tutorial has been rated A+ by student like you.

Due Date: Day 7 [Assignment Link] Resource: 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 At least three variables..
$4.00

This Tutorial has been rated A by student like you.

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. Identify three issues that must be addressed specific to properties tha..
$4.00

This Tutorial has been rated B+ by student like you.

HTT 240 Capstone ..
$7.00

This Tutorial has been rated A+ by student like you.

HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study ..
Newtonhelp © 2019
Powered By Uophelp