Category: HTT 240

HTT 240 WEEK 1 Food Service Establishments HTT 240 WEEK 2 Flowchart HTT 240 WEEK 2 Food Service Systems HTT 240 WEEK 3 HACCP Principles HTT 240 WEEK 4 Evaluate a Menu HTT 240 WEEK 4 Plan a Menu HTT 240 WEEK 5 Purchasing Influence HTT 240 WEEK 6 Purchasing and Production Functions HTT 240 WEEK 6 Service Styles HTT 240 WEEK 7 Facility Review HTT 240 WEEK 8 Beverage Sales HTT 240 WEEK 8 Control Techniques HTT 240 WEEK 9 Madison Metropolitan School District (MMSD) Food Service Case Study

During this course you have reviewed various aspects of the food service industry. For your final project, you will apply all of these concepts to a real world case study, the MMSD Food Service Program.…

Price: $18.00

Resources: 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…

Price: $18.00

Resources: 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…

Price: $18.00