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Menu‐Safe: a business viewpoint from the manager and head chef at the Isis Restaurant, Salford, UK

Katherine Clark (University of Salford, Greater Manchester, UK)
Brett Stewart (Isis Restaurant, Salford, UK)
Anthony Ball (Isis Restaurant, Salford, UK)
Chris Jones (University of Salford, Greater Manchester, 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 viewpoints of a manager and head chef from a small restaurant using Menu‐Safe, a new method of HACCP in the Hospitality industry. It is the seventh 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 and head chef's viewpoints were obtained during interviews with the lead author.

Findings

Both manager and head chef describe the positive impact Menu‐Safe has had in their business, in particular in documentation and record keeping, supervision and communication, and training.

Originality/value

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

Keywords

Citation

Clark, K., Stewart, B., Ball, A. and Jones, C. (2008), "Menu‐Safe: a business viewpoint from the manager and head chef at the Isis Restaurant, Salford, UK", International Journal of Contemporary Hospitality Management, Vol. 20 No. 5, pp. 583-587. https://doi.org/10.1108/09596110810881490

Publisher

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Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited