The New York Times dining section rates the restaurants it reviews using a system such that one star means good, two stars means very good, three stars means excellent, and four stars means extraordinary. Which of the following characteristics are exhibited by this rating scheme?

A. Classification, order, distance, and origin B. Classification only C. Classification and order D. Classification, order, and distance

I think the correct answer is "C". What do you think is the correct answer and why? Thank you!