Objectives CO-1: Explain the purchasing function within different types of hospi

Objectives
CO-1: Explain the purchasing function within different types of hospi

Objectives
CO-1: Explain the purchasing function within different types of hospitality organizations.
Using a comparison format, students will explain purchasing activities related to Selection and purchasing activities related to Procurement in the context of food service vs. lodging. 
CO-2: Summarize generally accepted principles and procedures of selection and procurement as well as their applications in the hospitality industry.
Using the following equation as context, Selection + Procurement = Purchasing, students will identify and describe different principles, methods, and activities related to facilitating purchasing.
Instructions
Write an academic essay explaining and evaluating Selection and Procurement activities within Purchasing. After explaining Selection and Procurement, provide a comparison of how a food service owner or manager might facilitate Selection and Procurement versus how a lodging manager or owner would. Describe how restaurants and hotels are different in purchasing and how they are alike.As an additional consideration, identify and explain ethical considerations involved in purchasing as well as ramifications of product specification for a buyer in either.