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

Clark, K; Stewart, B; Ball, A; Jones, CP

Authors

B Stewart

A Ball



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.

Citation

at the Isis Restaurant, Salford, UK. International Journal of Contemporary Hospitality Management, 20(5), https://doi.org/10.1108/09596110810881490

Journal Article Type Article
Publication Date Jan 1, 2008
Deposit Date Dec 7, 2011
Journal International Journal of Contemporary Hospitality Management
Print ISSN 0959-6119
Publisher Emerald
Peer Reviewed Peer Reviewed
Volume 20
Issue 5
DOI https://doi.org/10.1108/09596110810881490
Publisher URL http://dx.doi.org/10.1108/09596110810881490