HTT 240 UOP COURSE TUTORIAL/SHOPTUTORIAL

HTT 240 UOP COURSE TUTORIAL/SHOPTUTORIAL

HTT 240 Complete Course Material

For more course tutorials visit
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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 CheckPoint: Purchasing Influence
HTT 240 Week 5 DQs
HTT 240 Week 6 Assignment: Service Styles
HTT 240 Week 6 CheckPoint: Purchasing and Production Functions
HTT 240 Week 7 CheckPoint: Facility Review
HTT 240 Week 7 DQs
HTT 240 Week 8 Assignment: Beverage Sales
HTT 240 Week 8 CheckPoint: Control Techniques
HTT 240 Final Project: Madison Metropolitan School District (MMSD) Food Service Case Study
HTT 240 Capstone


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HTT 240 Week 6 Assignment Service Styles

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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.
Write a 350- to 700-word paper.
Format your paper according to APA guidelines.
Post your paper as an attachment.


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HTT 240 Week 8 Assignment Beverage Sales

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Due Date: Day 7 [Assignment Link]
Resource: Ch. 18 & 19 of The Hospitality Manager’s Guide
Explain how alcohol...

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