Clark, Katherine; Stewart, Brett; Ball, Anthony; Jones, … - In: International Journal of Contemporary Hospitality Management 20 (2008) 5, pp. 583-587
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...
