You are in charge of purchasing for a hospitality organization. With reference to what you have studied this week, and after listening to the videos on the module page with two of them below: here is the link to the videos https://www.youtube.com/watch?v=OrKvokZNOAs

https://www.youtube.com/watch?v=pfCDfGE1Ee0

a. How will you device a purchasing system using a par stock approach?

b. What factors will you consider as advantages and disadvantages when writing specifications for your hospitality organization?