Portal de Periódicos da CAPES

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

2008; Emerald Publishing Limited; Volume: 20; Issue: 5 Linguagem: Inglês

10.1108/09596110810881481

1757-1049

Katherine Clark, Roianne West,

Food Safety and Hygiene

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.