Give real examples of co-branding AND ingredient branding practices in the hospitality industry (e.g., hotel, restaurant, travel, cruise, etc.). What are the advantages and disadvantages of these practices?

Give real examples of co-branding AND ingredient branding practices in the hospitality industry (e.g., hotel, restaurant, travel, cruise, etc.). What are the advantages and disadvantages of these practices?

1. Co-Branding Topic: Nike & Apple
2. Ingredient Branding: Gore-Tex and North Face

Note: Possible examples could be McDonalds placed inside of Walmart stores or Starbucks We Proudly Brew outlets placed in Target stores or even hospitals (co-branding). Some examples could be Angus beef in restaurants and Hersheys chocolate used in Betty Crocker baking mixes (ingredient branding).