Using the case of a training restaurant open to paying guests, this study compares the perceptions of two groups of stakeholders with regard to different factors of the dining experience. The first group represents the supply side and is composed of 73 students involved in the preparation and delivery of menu dishes, while the demand side consists of 222 guests of the training restaurant. Both groups' level of agreement was similar when they identified gaps regarding the restaurant's performance in terms of décor, design, lighting and background music. The groups, however, differed in their perceptions of other elements, most notably regarding the selection of beverages, and the entertainment aspect of the dining experience (e.g., deboning fish in front of guests), with students clearly in lesser agreement. Overall, the study's findings demonstrate that involving different groups of stakeholders to evaluate the restaurant's performance could potentially enhance the dining experience.
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 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 and head chef's viewpoints were obtained during interviews with the lead author. Findings -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. Originality/value -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.
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