Relevant bibliographies by topics / Michelin Restaurang

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Michelin Restaurang'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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Journal articles on the topic "Michelin Restaurang"

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Kiatkawsin, Kiattipoom, and Ian Sutherland. "Examining Luxury Restaurant Dining Experience towards Sustainable Reputation of the Michelin Restaurant Guide." Sustainability 12, no. 5 (2020): 2134. http://dx.doi.org/10.3390/su12052134.

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The study aims to investigate the formation of customer loyalty among luxury restaurant patrons in Korea. Moreover, the study investigated how the restaurants’ performance could contribute to the trust and sustainability of the Michelin restaurant guide’s reputation. The study identified meal experience, brand credibility, and brand love to influence customers’ revisit intention and willingness to pay a premium. The study surveyed 400 luxury restaurant patrons in Korea. The Michelin restaurant guide was used to classify fine dining restaurants. Measurement items from previously validated studi
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Liu, Chih-Hsing, Sheng-Fang Chou, Bernard Gan, and Jin-Hua Tu. "How “quality” determines customer satisfaction." TQM Journal 27, no. 5 (2015): 576–90. http://dx.doi.org/10.1108/tqm-01-2013-0004.

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Purpose – The purpose of this paper is to develop a research framework to explain the relationship between overall restaurant quality and customer satisfaction. Design/methodology/approach – To test this model, the authors deploy 48 mystery shoppers to evaluate 496 Taiwanese restaurants. Further, the authors performed two different regression models and performing the Baron and Kenny (1986) procedure to test the hypotheses. Findings – This study investigates whether restaurants are susceptible to the quality and level of restaurant service, and the restaurant’s physical atmosphere. Further, th
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Peng, Norman, and Annie Huiling Chen. "Diners’ loyalty toward luxury restaurants: the moderating role of product knowledge." Marketing Intelligence & Planning 33, no. 2 (2015): 179–96. http://dx.doi.org/10.1108/mip-03-2014-0049.

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Purpose – Consumers dine at luxury restaurants for reasons beyond fulfilling basic needs; however, little is known about the factors that contribute to diners’ loyalty. The purpose of this paper is to examine diners’ luxury restaurant consumption behavior by incorporating product knowledge into a modified Mehrabian-Russell model. Design/methodology/approach – Following exploratory qualitative research, 238 consumers who have dined at Hong Kong’s Michelin-starred luxury restaurants were recruited for the main study. The data were analyzed through structural equation modeling. Findings – The res
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Gergaud, Olivier, Linett Montano Guzman, and Vincenzo Verardi. "Stardust over Paris Gastronomic Restaurants." Journal of Wine Economics 2, no. 1 (2007): 24–39. http://dx.doi.org/10.1017/s1931436100000274.

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AbstractIn this paper, we study if the leading French gastronomic guidebook, the “Guide Rouge Michelin,” only rates the quality of food, as it claims, or if it also considers environmental variables when attributing stars. We then check how Michelin ratings affect the market, and more specifically, the price charged by restaurants. Using some simple econometric techniques, we find that a small improvement in environment boosts the probability of receiving Michelin stars. Since we also find that a Michelin star is associated to a high price premium stuck (independently of the quality of food),
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Baldwin, Watson. "The restauranteurship of Hong Kong’s premium Japanese restaurant market." International Hospitality Review 32, no. 1 (2018): 8–25. http://dx.doi.org/10.1108/ihr-07-2018-0004.

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PurposeHong Kong has a global reputation as an entrepreneurial hub. The Japanese restaurant community has grown and evolved over the last three decades into what many consider as a natural secondary market for Japanese food. As such, several Japanese restaurateurs have come to Hong Kong to enter Hong Kong’s premium Japanese restaurant market. The purpose of this paper is to explore this market of Japanese restaurateurship in Hong Kong.Design/methodology/approachOne of the closest methodologies within the topic and discipline from Baldwin (2017) focuses on Japaneseness as a measurement of culin
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Bertan, Serkan. "The Evaluation of michelin star restaurantsMichelin yıldızlı restoran işletmelerinin değerlendirilmesi." Journal of Human Sciences 13, no. 2 (2016): 3221. http://dx.doi.org/10.14687/jhs.v13i2.3886.

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The purpose of this study is to examine online reviews on michelin star restaurants in terms of which vary according to the user to be useful and to evaluate the factors affecting the overall assessment. For this aim, the online reviews about michelin star restaurants on the website TripAdvisor are examined. Among 32.225 online user reviews in total, 3.622 reviews are analyzed. Considering online reviews with regard to michelin star restaurants, it is concluded that reviews with more helpful than three and three are more negative towards the value, atmosphere, food, service and overall evaluat
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Matta, Raúl, and Padma Panchapakesan. "Deflated Michelin." Gastronomica 21, no. 3 (2021): 45–55. http://dx.doi.org/10.1525/gfc.2021.21.3.45.

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Receiving a Michelin star was once the ultimate culinary reward for the hard work and dedication that chefs have demonstrated in making their restaurants a success. However, for some of them, the stars seem more of a burden than a blessing. In recent years, several chefs have given up their Michelin status, closed the doors on their restaurants, and begun a new professional life away from haute cuisine. Many have opened up about the reasons leading them to neglect Michelin, the most prominent of them being the pressure involved in maintaining the stars, rather than obtaining them. Yet there ar
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Daries, Natalia, Eduard Cristobal-Fransi, Berta Ferrer-Rosell, and Estela Marine-Roig. "Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants." Intangible Capital 14, no. 2 (2018): 332. http://dx.doi.org/10.3926/ic.1090.

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Aim: The main aim of this research is to characterize the tourists visiting top-level restaurants to ascertain the profile of this type of customer, their behaviour and their influence on the destinations where they are located.Design/methodology: During the months of July to December 2016, a survey was conducted on a sample of 187 tourists who had visited Michelin-starred restaurants in order to highlight the most valued aspects during the process of choosing, consulting and booking the top-level restaurant service.Contributions and results: The results reveal the existence of two segments wh
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Bharwani, Sonia, David Mathews, and Amarpreet Singh Ghura. "Business model innovation in the Indian hospitality industry." Worldwide Hospitality and Tourism Themes 11, no. 4 (2019): 362–77. http://dx.doi.org/10.1108/whatt-04-2019-0018.

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Purpose This study aims to explore the reasons for the rise of independent, stand-alone restaurants and ascertains the benefits of outsourcing food and beverage (F&B) in luxury hotels in India from the perspectives of the strategic partners involved in such an alliance. The study also proposes different formats for F&B outsourcing in luxury hotels. Design/methodology/approach An exploratory study was carried out by collecting primary data from 16 Hotel General Managers and F&B operations experts through qualitative, semi-structured, personal and in-depth interviews. NVivo12 softwar
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Henderson, Joan C. "Street food, hawkers and the Michelin Guide in Singapore." British Food Journal 119, no. 4 (2017): 790–802. http://dx.doi.org/10.1108/bfj-10-2016-0477.

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Purpose The purpose of this paper is to examine aspects of the contemporary relevance of the Michelin Guide as efforts are made to extend its reach in Asia. The focus is on recent endeavours by the producers of the restaurant guide to represent local conditions by acknowledging the importance of street food and hawkers. Design/methodology/approach The methodology is that of a case study based on analysis of published material about the inaugural Singapore Michelin Guide and its consequences. Findings The Michelin Guide confronts challenges in retaining its authority and establishing itself in
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Dissertations / Theses on the topic "Michelin Restaurang"

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Widén, Armin, and Adam Tunberg. "Michelin-Restaurangens Dragningskraft : Om att skapa värde i en professionell organisation." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-61241.

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Johansson, Jesper. "Framgångsfaktorer i restaurangbranschen : Guide Michelin-kökschefen som kreativ ledare." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-45933.

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Mimoso, João Miguel Miranda. "Tripadvisor reviews on Michelin-starred restaurants: a sentiment analysis." Master's thesis, 2020. http://hdl.handle.net/10362/100954.

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Dissertation presented as the partial requirement for obtaining a Master's degree in Information Management, specialization in Information Systems and Technologies Management<br>Nowadays, consumers are largely influenced by peer reviews about a product they intend to buy or a service they want to use. This behavior affects not only companies that sell consumer goods, but also restaurants, hotels, and other travel‐related products. On platforms like Zomato or TripAdvisor, consumers can review restaurants they have previously visited by giving them a star rating, and by leaving a more compre
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HSU, TUNG-CHANG, and 許桐菖. "Restaurant waiting staff of international tourist hotels— A case study of a Michelin two-star restaurant H." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/tk2rd2.

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碩士<br>正修科技大學<br>休閒與運動管理所<br>105<br>Restaurant waiting staff of international tourist hotels — A case study of a Michelin two-star restaurant H July 2017 Student：Tung Chang Hsu Advisor: Ke-dian Yan,Yuting Lin Abstract Background：Quality of life becomes more and more important to Taiwanese people. People dine to meet the basic need for food no more but to be more particular about the quality of food and the services. As the competitions get fiercer, the ability to provide professional services for the customers becomes a
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CHOU, TING-RU, and 周庭如. "An Investigation of the Relationships among Perceived Value, Service Quality, Customer Satisfaction and Behavioral Intention—An analysis of Michelin-starred Restaurants in Taipei." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/8ht68e.

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碩士<br>實踐大學<br>企業管理學系碩士班<br>106<br>Bread is the staff of life. Consumers are getting more attentions on the quality of food, environment of dining and the service of restaurant. The Michelin star classification system has been a famous topic for a long time. It’s also the honor of every restaurant. The Michelin star restaurants will certainly have a high level quality of food, the freshness of foodstuffs, and the service quality of employee. Many consumers are trying to book the Michelin star restaurant and to know the differences compare to other restaurants. The research is to discuss when co
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Brochado, Fernando Jorge Almeida Oliveira. "What makes an exceptional cuisine that worth a special journey?" Doctoral thesis, 2018. http://hdl.handle.net/10071/16557.

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The food tourism supply chain includes as consumption activities "Fine dining" and as classification schemes the "Michelin star system". Despite the growing interest in luxury dining, there are only a few studies published about the high-end of the restaurant industry. The main objective of study two was to identify the main dimensions of the Michelin Stared Restaurant experiences as revealed by customers’ narratives shared in social media websites in the post-purchase phase of their experience. Moreover, this dissertation aims at studying whether the dimensions of the experience vary accordin
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Books on the topic "Michelin Restaurang"

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(Firm), Pneu Michelin. Michelin hotels-restaurants 1997, Italia. 4th ed. Michelin et Cie, 1997.

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(Firm), Pneu Michelin. Michelin guide: Chicago restaurants 2012. Michelin, 2011.

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(Firm), Pneu Michelin. Michelin Europe, 1997: Hotels, restaurants. Pneu Michelin, Services de tourisme, 1997.

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(Firm), Michelin Travel Publications. The Michelin Guide: Chicago restaurants 2013. 3rd ed. Michelin Travel Publications, 2012.

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(Firm), Pneu Michelin, ed. Deutschland: Guide Michelin 2014 : hotels & restaurants. Michelin Travel Partner, 2013.

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(Firm), Michelin Travel Partner. The Michelin Guide: Chicago restaurants 2014. Michelin Travel Partner, 2013.

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(Firm), Pneu Michelin. Michelin Paris: Sélection 99, hotels et restaurants. Michelin, 1999.

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Michelin Travel Publications (EDT). Michelin Red Guide: Ireland : Hotels and Restaurants - Town Plans 1996 (Michelin Red Hotel & Restaurant Guides). Michelin Travel Pubns, 1996.

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Michelin Travel Publications (EDT). Michelin Red Guide: Ireland : Hotels and Restaurants - Town Plans 1995 (Michelin Red Hotel & Restaurant Guides). Michelin Travel Pubns, 1995.

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(EDT), Michelin Travel Publications. Michelin Red Guide: London : Hotels and Restaurants - Town Plans 1995 (Michelin Red Hotel & Restaurant Guides). Michelin Travel Pubns, 1995.

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Book chapters on the topic "Michelin Restaurang"

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Hanžek, Matea, and Gordi Sušić. "GASTRONOMY TOURISM AND DESTINATION BRANDING: THE STUDY OF MICHELIN-STARRED RESTAURANTS IN CROATIA." In 5th International Thematic Monograph: Modern Management Tools and Economy of Tourism Sector in Present Era. Association of Economists and Managers of the Balkans; Faculty of Tourism and Hospitality, Ohrid, North Macedonia, 2020. http://dx.doi.org/10.31410/tmt.2020.211.

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This paper explores the role of Michelin-starred restaurants and their chefs as change-makers and advocates of successful gastronomy tourism destination branding in Croatia. In this qualitative research, in-depth surveys were conducted with all of the seven chefs of Michelin-starred restaurants in Croatia. These restaurants are: Draga di Lovrana, Boškinac, Monte, Pelegrini, LD Restaurant and 360° located in Zagreb, Lovran, Novalja, Rovinj, Šibenik, Korčula and Dubrovnik. Results of research uncover whether and which are the significant forms of activities that Croatian Michelin-starred restaurants implement in order to enhance destination attractiveness and by that influence placing Croatia on the world gastronomy map, creating stronger gastronomy destination brands.
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Oliveira-Brochado, Fernando. "Excellent Cuisine Worth a Detour." In Building Consumer-Brand Relationship in Luxury Brand Management. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4369-6.ch006.

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Luxury restaurants are expected to offer outstanding culinary talent and expertise; be authentic, creative and consistent; and provide exciting quality food. Currently, culinary art discourses include a social dimension in which social networking sites are used to share gastronomic experiences and check recommendations. User-generated reviews are thus an intersection of participatory culture and ‘foodie' discoures. This study's main objective was to examine this phenomenon by analysing web reviews to identify the expressive dimensions that describe guests' experiences. Mixed-method content analysis was selected for this research, using qualitative text interpretation to supplement quantitative word counts and factor analyses. Content analysis of reviews of the top three Michelin-starred restaurants (i.e., two stars) in Portugal identified concepts used to assess haute cuisine experiences from the client's perspective. The results include a concept map encompassing the following dimensions: ‘food', ‘restaurant', ‘experience', ‘menu', ‘wine', ‘special (dinner)', ‘view', ‘beautiful (food)', ‘friendly (staff)', ‘chef', ‘visit' and ‘dessert'.
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Galimba, Michelle. "Michelle Galimba." In Food and Power in Hawai'i. University of Hawai'i Press, 2016. http://dx.doi.org/10.21313/hawaii/9780824858537.003.0010.

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Michelle Galimba is the second-generation owner of Kuahiwi Ranch on the Big Island. The Kuahiwi is a 10,000-acre ranch, providing local beef to noted restaurants. Michelle has a graduate degree in comparative literature from UC Berkeley but came back to her family business. The narrative was written by herself in 2012....
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