Menu-Safe: a business viewpoint
from the hospitality manager at
Blackpool’s Pleasure Beach, UK

Clark, K; West, R

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.

Citation

Blackpool’s Pleasure Beach, UK. International Journal of Contemporary Hospitality Management, 20(5), https://doi.org/10.1108/09596110810881481

• 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/10.1108/09596110810881481
• Publisher URL: http://dx.doi.org/10.1108/09596110810881481