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HTT 240 Capstone (UOP)

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HTT 240 Capstone

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HTT 240 Entire Course (UOP)

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Week
Week
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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

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HTT 240 Final Project Madison Metropolitan School District

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

Food Service Case Study

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HTT 240 Week 1 Checkpoint (UOP)

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HTT 240 Week 1 Checkpoint (UOP)

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HTT 240 Week 1 DQs (UOP)

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HTT 240 Week 1 DQs (UOP)

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HTT 240 Week 2 Assignment Food Service Systems (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

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HTT 240 Week 2 CheckPoint Flowchart (UOP)

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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.

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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.

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HTT 240 Week 3 DQs (UOP)

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HTT 240 Week 3 DQs (UOP)

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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

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HTT 240 Week 4 CheckPoint Evaluate a Menu (UOP)

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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?

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HTT 240 Week 5 CheckPoint Purchasing Influence (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

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HTT 240 Week 5 DQs (UOP)

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HTT 240 Week 5 DQs (UOP)

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HTT 240 Week 6 Assignment Service Styles (UOP)

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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.

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HTT 240 Week 7 CheckPoint Facility Review (UOP)

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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?

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HTT 240 Week 7 DQs (UOP)

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HTT 240 Week 7 DQs (UOP)

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HTT 240 Week 8 Assignment Beverage Sales (UOP)

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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

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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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