Table of contents - Special Issue: What are the practical and psychological barriers to HACCP in the hospitality industry and how have they been overcome?
Guest Editors: Joanne Zaida Taylor
HACCP for the hospitality industry: history in the making
Eunice TaylorThe purpose of this paper is to explore the current status of HACCP across the food chain with particular reference to the hospitality industry. It is the first article in the…
HACCP for the hospitality industry: the chefs' perspective
Jeremy Taylor, John ForteThe purpose of this paper is to examine the applicability of HACCP within the hospitality industry from the perspective of two qualified and experienced chefs. It is the second…
HACCP for the hospitality industry: a psychological model for success
Joanne Zaida TaylorThe purpose of this paper is to answer the question as to why until 2004 there had been no systematic, effective implementation of HACCP in the hospitality industry anywhere in…
A new method of HACCP for hospitality: from concept to product
Eunice Taylor, Joanne TaylorThe purpose of this paper is to chart the development of new method of applying HACCP for the hospitality industry developed by the UK Food Standards Agency (FSA) in conjunction…
A new method of HACCP for hospitality: changing behaviour and proving success
Joanne TaylorThe purpose of this paper is to prove the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by the UK Food Standards…
A new method of HACCP for hospitality: Embracing new cuisines and developing sector relevance
Joanne Taylor, Nicky Assan, Russell Green, Joy McCann, Jose RodríguezThe purpose of this paper is to provide further evidence of the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by…
Menu‐Safe: a business viewpoint from the hospitality manager at Blackpool's Pleasure Beach, UK
Katherine Clark, Roy WestThe 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…
Menu‐Safe: a business viewpoint from the manager and head chef at the Isis Restaurant, Salford, UK
Katherine Clark, Brett Stewart, Anthony Ball, Chris JonesThe 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…
ISSN:
0959-6119Online date, start – end:
1989Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Prof Fevzi Okumus