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

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