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Resource: Ch. 2 of Hotel Front Office Management Choose a small-, medium-, or large-sized lodging property. Design an organization chart outlining the structure of the hotel’s front office employees. Front office responsibilities vary according to…

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.…

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…

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…

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…

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…

Resource: Ch. 6 & 8 of Introduction to Foodservice Explain in 200 to 300 words the interdependencies between purchasing and production functions. Click the Assignment Files tab to submit your assignment. HTT 240 WEEK 6…

dentify two or three recent trends and changes in the food market. Explain in 200 to 300 words how these changes influence the purchasing function. Click the Assignment Files tab to submit your assignment. HTT…

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,…