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International Journal of Contemporary Hospitality Management
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International Journal of Contemporary Hospitality Management

Volume 20 Issue 5

Published: 2008 | Start Page: 480


Special Issue: What are the practical and psychological barriers to HACCP in the hospitality industry and how have they been overcome?
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Articles

Articles
Article No: Article Information:
1733339 HACCP for the hospitality industry: history in the making
Eunice Taylor (pp. 480-493)
Keywords: Control systems, Food safety, Hazards, Hospitality management, Small enterprises, United Kingdom
ArticleType: Research paper
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1733340 HACCP for the hospitality industry: the chefs' perspective
Jeremy Taylor, John Forte (pp. 494-507)
Keywords: Catering industry, Food safety, Hospitality services, Individual perception, Safety engineering
ArticleType: Research paper
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1733341 HACCP for the hospitality industry: a psychological model for success
Joanne Zaida Taylor (pp. 508-523)
Keywords: Control systems, Hospitality services, Interviews, Psychology, Safety engineering, United Kingdom
ArticleType: Research paper
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1733342 A new method of HACCP for hospitality: from concept to product
Eunice Taylor, Joanne Taylor (pp. 524-541)
Keywords: Control systems, Food safety, Safety engineering, United Kingdom
ArticleType: Research paper
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1733343 A new method of HACCP for hospitality: changing behaviour and proving success
Joanne Taylor (pp. 542-560)
Keywords: Control systems, Food safety, Hospitality services, Psychology, United Kingdom
ArticleType: Research paper
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1733344 A new method of HACCP for hospitality: Embracing new cuisines and developing sector relevance
Joanne Taylor, Nicky Assan, Russell Green, Joy McCann, Jose Rodríguez (pp. 561-578)
Keywords: Control systems, Food safety, Hospitality services, United Kingdom
ArticleType: Research paper
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1733345 Menu-Safe: a business viewpoint from the hospitality manager at Blackpool's Pleasure Beach, UK
Katherine Clark, Roy West (pp. 579-582)
Keywords: Food safety, Hospitality services, United Kingdom
ArticleType: Research paper
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1733346 Menu-Safe: a business viewpoint from the manager and head chef at the Isis Restaurant, Salford, UK
Katherine Clark, Brett Stewart, Anthony Ball, Chris Jones (pp. 583-587)
Keywords: Food safety, Hospitality services, United Kingdom
ArticleType: Research paper
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Editorial

Editorial
Item No: Item Information
1733347 Editorial
Journal: International Journal of Contemporary Hospitality Management
Vol : 20 Issue: 5
Special Issue: What are the practical and psychological barriers to HACCP in the hospitality industry and how have they been overcome?
Author(s): Joanne Zaida Taylor
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WHATT EAB listing

WHATT EAB listing
Item No: Item Information
1733348 WHATT EAB listing
Journal: International Journal of Contemporary Hospitality Management
Vol : 20 Issue: 5
Special Issue: What are the practical and psychological barriers to HACCP in the hospitality industry and how have they been overcome?
Icon: Requires login or subscription View HTML