Final answer:
A manager selecting small wares for kitchen use should prioritize functionality, ensuring the items are appropriate for their intended use, durable, and safe. Materials like glass and stainless steel can enhance the clean and hygienic look of the establishment. The correct option is 3.
Step-by-step explanation:
When selecting small wares such as plates, bowls, and eating utensils to use in a kitchen, a manager must ensure that these items are durable, easy to clean, safe, and functional. While style and affordability are also considerations, the primary aspect for a kitchen manager is functionality.
This means the small wares should suit the purposes for which they are intended, such as being the right size for the portions of food served, being stackable for efficient storage, and being able to withstand the rigors of the kitchen environment.
Additionally, selecting small wares that can be easily integrated into the food service operation helps to adhere to the principles of sustainable food service practices, like maximising local food production and stable consumption of materials and energy. Utilitarian pottery that is functional yet can also be made with some decorative elements often serves this purpose, balancing practicality with aesthetic desire.
The use of materials like glass, stainless steel, and white porcelain can contribute to the cleanliness and hygienic perception of the establishment, reflecting historical trends where such materials were used to project a modern and safe image for the customers.