(Formerly Food Product Identification, Selection, and Procurement.) Students will examine principles and practices concerned with the sourcing, quality assessment, and proper care and handling of meat, seafood, produce, dairy, and grocery products available to today's food buyer. Special topics include expert product information on various food groupings and the need for clear and concise specifications. Testing and evaluation techniques are also emphasized. This course will also include observation and experience in a "Manager in Training" role in storeroom operations utilizing campus meat/fish fabrication and storeroom facilities.