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Menu‐Safe: a business viewpoint from the hospitality manager at Blackpool's Pleasure Beach, UK

Katherine Clark (University of Salford, Greater Manchester, UK)
Roy West (University of Salford, Greater Manchester, UK Blackpool Pleasure Beach, Blackpool, UK)

International Journal of Contemporary Hospitality Management

ISSN: 0959-6119

Article publication date: 11 July 2008

Abstract

Purpose

The purpose of this paper is to present the viewpoint of the hospitality manager of a large amusement park using Menu‐Safe, the new method for HACCP for the Hospitality industry. It is the eighth article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary Hospitality Management presenting a new method of HACCP for the hospitality industry and proof of its utility.

Design/methodology/approach

The manager's viewpoint was obtained during interviews with the lead author.

Findings

The manager describes significant improvements in management efficiency and effectiveness since managing food safety with Menu‐Safe.

Originality/value

The paper identifies positive feedback for the Menu‐Safe system from a practitioner and makes a recommendation that the method of food safety management is used by other businesses in the hospitality sector. It offers a unique viewpoint and practical advice for readers.

Keywords

Citation

Clark, K. and West, R. (2008), "Menu‐Safe: a business viewpoint from the hospitality manager at Blackpool's Pleasure Beach, UK", International Journal of Contemporary Hospitality Management, Vol. 20 No. 5, pp. 579-582. https://doi.org/10.1108/09596110810881481

Publisher

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Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited