HTT 210 Week 8 Careers in the Industry Resources Required Appendix E Complete the table by following the instructions given in Appendix E. Choose the top three careers you would consider pursuing from the table in Appendix E. Write a 350- to 700-word paper addressing the following: Provide a brief summary of the top three […]
Read More »HTT 250 Week 5 Night Audits 1. Analyze Hotel Affluent’s Wednesday Night Audit in Appendix F. 2. Answer the following questions: 3. In which categories is the hotel closest to reaching its goals? In which categories is it the furthest? 4. What challenges or issues may be affecting the areas where the hotel is not […]
Read More »HTT 240 Week 1 DQ 1 Choose two of the following items and discuss how companies in the food service industry are using them for a competitive advantage. Co-branding Charity and community service Health, organics, and environmental issues Branching out in supply Supermarkets as a meal source Is this the question you were looking for? […]
Read More »HTT 240 Week 1 DQ 2 Choose one of the following issues that impact the food service industry. Provide a real-world example and discuss how it is being addressed. Calories and nutritional information on menus and company info Obesity and responsibility Food safety, origins, and testing Organics and nano-technology Branding and non-food industries Environmental activism […]
Read More »HTT 240 Week 2 Assignment Food Service Systems Assignment: Food Service Systems · Resource: Ch. 2 of Introduction to Foodservice Compare and contrast the four types of Foodservice Systems discussed on pp. 60–67 of the text. Includethe following for each system Explanation of the system Advantages and Disadvantages Rationale Write a 350- to 700-word paper […]
Read More »HTT 240 Week 3 Checkpoint HACCP Principles CheckPoint: HACCP Principles Resource: p. 104 of Introduction to Foodservice Using online news sources, locate articles that discuss five different examples of food safety and control issues. Describe each issue and how it was addressed. Explain which of the seven HACCP principles were not followed in each of […]
Read More »HTT 240 Week 5 DQ 2 What are three potential consequences of a poorly planned and monitored receiving process? How could these consequences have been prevented? Is this the question you were looking for? If so, place your order here to get started!
Read More »HTT 240 Week 6 Checkpoint Purchasing and Production Functions CheckPoint: Purchasing and Production Functions Resource: Ch. 6 & 8 of Introduction to Foodservice Explain in 200 to 300 words the interdependencies between purchasing and production functions. Is this the question you were looking for? If so, place your order here to get started!
Read More »HTT 240 Week 6 Assignment Service Styles Assignment: Service Styles · 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 […]
Read More »HTT 240 Week 7 Checkpoint Facility Review CheckPoint: Facility Review 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 […]
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