Menu‐Safe: a business viewpoint from the hospitality manager at Blackpool's Pleasure Beach, 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
:Emerald Group Publishing Limited
Copyright © 2008, Emerald Group Publishing Limited