Using food purchases as the basis for this assignment, we will examine how different types of foods may be graded in relation to their general quality as well as product specifications that may be necessary for a food service operation, whether food service is a primary function [restaurant, food truck, caterer] or a secondary provision [hotel, event]. Additionally, identified types of food or specific items will be discussed in relation to how those items are handled effectively in receiving. Objectives CO-2: Summarize generally accepted principles and procedures of selection and procurement as well as their applications in the hospitality industry. CO-4: Differentiate products through characteristics related to market distribution, grading standards, quality differences, and other selection factors. To complete the assignment successfully, students will need to discuss types of food products and how they are evaluated for general and specific usage in relation to identifying which items may be selected for purchase for a type of environment or purpose. Selecting the right product for the right need would be based on differentiating among possible options. Instructions This assignment will include a couple of elements. The first is to provide a discussion and explanation of quality grading for food categories of