Description should include

ordering and receiving procedures
types of purveyors (i.e., local farmers, single-line and general-line wholesalers, specialty wholesalers, drop shippers, desk jobbers, food brokers, merchandise agents, and commercial representatives)
reasons for choosing a purveyor (e.g., quality of foods, price, additional services including anticipation, correct order assembly, delivery features, credit options, storage capabilities, and the process used to package and age meat).

Process/Skill Questions:

How do lodging and restaurant buyers find suitable purveyors?
What are the procedures for ordering products, including fish, beef, and poultry?
How might purchasing from a wholesaler differ from purchasing from a local farmer?
What are common procedures for receiving food purchases?
What is FIFO, and why should it be followed?
What kinds of supplies and equipment must be purchased for the food and beverage department?
What is par?
How does purchasing interact with the sales department?