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.
The manager's and head chef's viewpoints were obtained during interviews with the lead author.
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.
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.
