The policy of self-regulation, which is central to occupational safety and health law in the United. Kingdom, is reviewed in the context of the catering industry. The influence of service and service quality on selfregulation and safety climate is considered. Some previously unpublished fiudings from a larger study on the factors affecting safety behaviour in lecturer chefs are reported and examined in terms of the above. It is suggested that the traditional autonomy and autocracy of chefs in catering organisations give them a pivotal role in self-regulation. In addition, the pursuit of service quality influences the chefs in certain ways, some of which may be negative in terms of safety management. It is argued that the pivotal role of chefs in delivering service quality can potentially adversely affect his or her role in safety management. Finally, it is proposed that the conflict between safety and production in the service industries may be more acute than in manufacturing because of the need for worker and, more particularly. supervisor concurrence rather than mere compliance with service quality strategies.
Howard, M. and Maguire, K.