(a) Reasons for Using Disposables in Catering Industry: To reduce labour for washing up/to make the work of the caterer easier. . -To aid transportation. To improve standard of hygiene -to reduce the need for storage space. -To reduce cost of laundering. lo minimize breakage/to reduce cost of breakage. -To promote the image of the establishment. -Due to changes in cooking and storage technology.- Due to development of fast food take away operations. -To ensure safety of customers/staff. -To save time and energy during food service.-To increase customer acceptability.
(b) Hygienic precautions in the use of Refrigerators: -Refrigerators should always maintain correct temperature for food storage. -Cooked and uncooked foods should not be stored in the same refrigerator -foods should not be stored for too long/first in first out of food stored. -Foods that have been thawed out should not be frozen - food stock in the freezer should be rotated frequently.-The refrigerator should be regularly cleaned inside and out. -Do not store unsound food inside the refrigerator.
(c) Items for Serving Cocktail in a Bar: -Ice crusher. -Straws.-Mixing glass. -Bar spoon. -Hawthorn strainer.-Ice bucket. -Tong.-Boston shaker. -Mini whisk. -Cocktail shaker-. Jug strainer. Juice press. -Cocktail glass//wine glass/glass.-Silver salver. -Bar liquidizer/drink mixer.