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Journal articles on the topic 'Michelin Restaurang'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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1

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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11

IMURA, Naoe. "An Analysis on Michelin Japanese Restaurant Strategy." Transactions of Japan Society of Kansei Engineering 18, no. 1 (2019): 123–26. http://dx.doi.org/10.5057/jjske.tjske-d-18-00027.

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12

Snyder, Wayne, and Michael Cotter. "The Michelin Guide and Restaurant Pricing Strategies." Journal of Restaurant & Foodservice Marketing 3, no. 1 (1998): 51–67. http://dx.doi.org/10.1300/j061v03n01_04.

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13

Harrington, Robert J., Simon G. Fauser, Michael C. Ottenbacher, and Annika Kruse. "Key Information Sources Impacting Michelin Restaurant Choice." Journal of Foodservice Business Research 16, no. 3 (2013): 219–34. http://dx.doi.org/10.1080/15378020.2013.782240.

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14

Surlemont, Bernard, Diego Chantrain, Frédéric Nlemvo, and Colin Johnson. "Revenue models in haute cuisine: an exploratory analysis." International Journal of Contemporary Hospitality Management 17, no. 4 (2005): 286–301. http://dx.doi.org/10.1108/09596110510597561.

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PurposeThe aim of this paper to shed light on the strategies adopted by chefs and to identify the most successful in terms of Michelin rating and profitability.Design/methodology/approachIn‐depth exploratory interviews with 20 great chefs located in France, Belgium, the UK and Switzerland having gained two or three Michelin stars over the last ten years.FindingsChefs use three different strategies for revenue‐generation: core business, full diversification and partial diversification. The reasoning behind the choice of strategy varies between two‐ and three‐star restaurants. The first strategy

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Chiang, Chun-Fang, and Hung-Wen Guo. "Consumer perceptions of the Michelin Guide and attitudes toward Michelin-starred restaurants." International Journal of Hospitality Management 93 (February 2021): 102793. http://dx.doi.org/10.1016/j.ijhm.2020.102793.

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16

Gita Subakti, Agung. "Overview Michelin Star Reputation Restaurant in Hospitality Industry." Binus Business Review 4, no. 1 (2013): 290. http://dx.doi.org/10.21512/bbr.v4i1.1057.

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Giousmpasoglou, Charalampos, Evangelia Marinakou, and John Cooper. "“Banter, bollockings and beatings”." International Journal of Contemporary Hospitality Management 30, no. 3 (2018): 1882–902. http://dx.doi.org/10.1108/ijchm-01-2017-0030.

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Purpose This study aims to conceptualise how the occupational socialisation of young chefs is conducted in Michelin-starred restaurants in Great Britain and Ireland; the key role of banter and bullying in this process is explored and critically discussed. Design/methodology/approach This qualitative research critically discusses the data from 54 in-depth, face-to-face interviews with male and female Michelin-starred chefs in Great Britain and Ireland. A flexible interview guide was used to ensure all key areas, and topics discussed earlier in the literature review were covered. The rich data f

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ferguson, priscilla parkhurst. "Michelin in America." Gastronomica 8, no. 1 (2008): 49–55. http://dx.doi.org/10.1525/gfc.2008.8.1.49.

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In November 2005, the venerable Michelin Guide crossed the Atlantic with its assessment of New York restaurants and hotels. Three models of food supply the context for the American reaction. The idiosyncratic judgments of the Judge, are those of critics from A.B.L. Grimod de la Reynièère in the early 19th century to reviewers and bloggers today. The next, dating from the advent of the Michelin in the 1920s, is the Tribunal, whose evaluations are the anonymous verdicts of trained inspectors. Zagat's, first published in 1979, is the Plebiscite, which tallies votes of any diner who fills out a ba

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Daries, Natalia, Eduard Cristobal-Fransi, Berta Ferrer-Rosell, and Estela Marine-Roig. "Maturity and development of high-quality restaurant websites: A comparison of Michelin-starred restaurants in France, Italy and Spain." International Journal of Hospitality Management 73 (July 2018): 125–37. http://dx.doi.org/10.1016/j.ijhm.2018.02.007.

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Lane, Christel. "The Michelin-Starred Restaurant Sector as a Cultural Industry." Food, Culture & Society 13, no. 4 (2010): 493–519. http://dx.doi.org/10.2752/175174410x12777254289303.

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Suh, Kyung-Hee, and Taeyoung Yoo. "Foodie Discourse: Online Reviews of Michelin-Starred Restaurants." Sociolinguistic Journal of Korea 29, no. 2 (2021): 77–109. http://dx.doi.org/10.14353/sjk.2021.29.2.03.

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Daries-Ramon, Natalia, Eduard Cristobal-Fransi, and Estela Mariné-Roig. "Deployment of Restaurants Websites’ Marketing Features: The Case of Spanish Michelin-Starred Restaurants." International Journal of Hospitality & Tourism Administration 20, no. 3 (2017): 249–80. http://dx.doi.org/10.1080/15256480.2017.1383961.

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Miklós, Ilona. "A Fault in Our Stars: Competitiveness among Michelin-star Restaurants." Marketing & Menedzsment 53, no. 1 (2019): 31–41. http://dx.doi.org/10.15170/mm.2019.53.01.03.

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Jeong, Inhae, and Kyuwan Choi. "A Study on the Effect of Michelin Certification in Restaurants." Foodservice Management Society of Korea 24, no. 1 (2021): 323–53. http://dx.doi.org/10.47584/jfm.2021.24.1.323.

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Yamada, Satoru, Yoshifumi Yamada, Junichiro Irie, Kazuo Hara, Takashi Kadowaki, and Yoshihito Atsumi. "Societal Marketing in the Treatment of Type 2 Diabetes Mellitus: A Longitudinal Questionnaire Survey for Michelin-Starred Restaurants in Japan." International Journal of Environmental Research and Public Health 16, no. 4 (2019): 636. http://dx.doi.org/10.3390/ijerph16040636.

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Numerous dietary recommendations have been made for the prevention and treatment of diabetes. However, many people with diabetes regard healthy dietary behavior as wearisome and have difficulty adhering to nutrition therapy. We, therefore, conducted a questionnaire survey concerning the restaurants that serve meals suitable for people with diabetes. We first aimed to determine the number of restaurants that were aware of the need to create special menus for people with diabetes. Second, we aimed to encourage restaurants’ serving of tasty, healthy food and promote easier social living for peopl

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Plaza, Beatriz. "THE GUGGENHEIM MUSEUM BILBAO AND BASQUE HIGH CUISINE: AN APPROACH TO THE TRANSMISSION OF KNOW-HOW." Tourism and hospitality management 6, no. 1-2 (2000): 119–26. http://dx.doi.org/10.20867/thm.6.1-2.10.

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The Guggenheim Museum Bilbao is becoming an important tourist attraction in the Basque Country. Additional tangible and intangible assets are also relevant to the success of the tourist industry. In this context, the aim of this article is to study Basque fine cuisine and to identify the mechanism of transmission of know-how. We should keep in mind that this territory contains one of the highest concentration of Michelin stared restaurants of Spain.

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Batat, Wided. "How Michelin-starred chefs are being transformed into social bricoleurs? An online qualitative study of luxury foodservice during the pandemic crisis." Journal of Service Management 32, no. 1 (2020): 87–99. http://dx.doi.org/10.1108/josm-05-2020-0142.

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PurposeThe purpose of this research is to examine response strategies and the change in Michelin-starred chefs' practices to adapt to the global pandemic coronavirus disease 2019 (COVID-19) crisis that has strongly affected the foodservice sector.Design/methodology/approachThe authors conducted an exploratory qualitative research that used mixed-method, combining online interviews with 12 French Michelin-starred chefs and archival data. A manual thematic analysis method was used to analyze the data and identify relevant themes following an iterative coding process.FindingsThe findings show tha

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Do, Hyun-Wook. "Important-Satisfaction Analysis of Selection Attribution of Michelin Guide Seoul Starred Restaurants." Table and Food Coordinate Society of Korea 14, no. 3 (2019): 109–23. http://dx.doi.org/10.26433/tfck.2019.14.3.109.

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Vargas-Sánchez, Alfonso, and Tomás López-Guzmán. "Protection of culinary knowledge generation in Michelin-Starred Restaurants. The Spanish case." International Journal of Gastronomy and Food Science 14 (December 2018): 27–34. http://dx.doi.org/10.1016/j.ijgfs.2018.09.001.

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Lee, Hyo-Jeong, and Jae-Youn Ko. "A netnography analysis on foreign customer’s online review of Michelin restaurants in Seoul." Journal of Hospitality and Tourism Studies 80 (September 30, 2019): 189–205. http://dx.doi.org/10.31667/jhts.2019.9.80.189.

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Lane, Christel. "Culinary culture and globalization. An analysis of British and German Michelin-starred restaurants." British Journal of Sociology 62, no. 4 (2011): 696–717. http://dx.doi.org/10.1111/j.1468-4446.2011.01387.x.

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Vásquez, Camilla, and Alice Chik. "“I Am Not a Foodie…”: Culinary Capital in Online Reviews of Michelin Restaurants." Food and Foodways 23, no. 4 (2015): 231–50. http://dx.doi.org/10.1080/07409710.2015.1102483.

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Bernardo, Merce, Raúl Escalante, Joan Roca, and Anna Arbussà. "Gastronomy management." International Journal of Quality & Reliability Management 34, no. 2 (2017): 163–75. http://dx.doi.org/10.1108/ijqrm-05-2015-0068.

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Purpose The purpose of this paper is to analyze and compare the existing management system standards in the gastronomy sector. Design/methodology/approach On the basis of secondary data, the most implemented management system standards within this sector are analyzed, namely, the ISO 9001 focusing on the sector of “hotels and restaurants,” the ISO 22000, the “Q” Spanish tourism-specific standard, and the Michelin stars system. Findings The results, although descriptive, show the differences among them. Regarding the content, the main difference between the documented management system standard

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Mengual-Recuerda, Ana, Victoria Tur-Viñes, David Juárez-Varón, and Faustino Alarcón-Valero. "Emotional Impact of Dishes versus Wines on Restaurant Diners: From Haute Cuisine Open Innovation." Journal of Open Innovation: Technology, Market, and Complexity 7, no. 1 (2021): 96. http://dx.doi.org/10.3390/joitmc7010096.

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Haute cuisine is emblematic in the world of tourism and is of fundamental importance in the economic and social life in most countries worldwide. Haute cuisine gastronomic experiences play with the senses, involving the diner, thus generating a unique experience for the customer. This empirical study aims to analyze the influence on the consumer of the characteristic stimuli of a high-level gastronomic experience in a restaurant with two Michelin stars. Using neuromarketing biometrics, combined with a qualitative research technique, the objective of this research was to determine the emotional

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Musolf, Peter. "Michelin Guide Tokyo 2008: Selection of Restaurants and Hotels. Michelin Travel Publications, Tokyo, 2007 (U.S. release in 2008), 411 pp., ISBN 2067130692, $12.95." Journal of Wine Economics 3, no. 1 (2008): 98–102. http://dx.doi.org/10.1017/s1931436100000596.

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Pontes, Mara Lúcia, Sérgio Luiz do Amaral Moretti, and Luiz Gonzaga Assumpção Carvalho. "Quality in High Gastronomy Restaurants in São Paulo-SP: Proposal for Evaluation Model Based on Michelin Guide." Revista Rosa dos Ventos - Turismo e Hospitalidade 11, no. 3 (2019): 561–97. http://dx.doi.org/10.18226/21789061.v11i3p561.

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Kiatkawsin, Kiattipoom, and Heesup Han. "What drives customers’ willingness to pay price premiums for luxury gastronomic experiences at michelin-starred restaurants?" International Journal of Hospitality Management 82 (September 2019): 209–19. http://dx.doi.org/10.1016/j.ijhm.2019.04.024.

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Jerez-Jerez, Maria Jesus, TC Melewar, and Pantea Foroudi. "Exploring waiters’ occupational identity and turnover intention: A qualitative study focusing on Michelin-starred restaurants in London." Journal of Hospitality and Tourism Management 47 (June 2021): 22–34. http://dx.doi.org/10.1016/j.jhtm.2021.02.005.

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Akoğlu, Aylin, Osman Çavuş, and İsa Bayhan. "Michelin Yıldızlı Restoran Şeflerinin Moleküler Gastronomi Algı ve Eğilimleri: San Sebastián, İspanya Örneği (The Perception and Attitude of Michelin Star Restaurant Chefs on Molecular Gastronomy: Evidence From San Sebastian, Spain)." Journal of Tourism and Gastronomy Studies 5, no. 1 (2017): 43–59. http://dx.doi.org/10.21325/jotags.2017.58.

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Savino, Tommaso, Antonio Messeni Petruzzelli, and Vito Albino. "Teams and lead creators in cultural and creative industries: evidence from the Italian haute cuisine." Journal of Knowledge Management 21, no. 3 (2017): 607–22. http://dx.doi.org/10.1108/jkm-09-2016-0381.

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Purpose Into cultural and creative industries, the innovation is increasingly realized by a lead creator which is supported by a specific team. Hence, this paper aims to understand the composition of this particular team. Design/methodology/approach The authors conducted an in-depth case study of “Dal Pescatore”. This is the Italian restaurant keeping the highest award previewed by Michelin Guide from the longer period. The main figures of the restaurant are the head chefs (Nadia and Giovanni Santini) who are continually supported by a dedicated team Findings The analysis underlines the necess

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Seo, Sang-Won, Hyeon-Cheol Kim, Zong-Yi Zhu, and Jung-Tak Lee. "What Makes Hotel Chefs in Korea Interact with SNS Community at Work? Modeling the Interplay between Social Capital and Job Satisfaction by the Level of Customer Orientation." International Journal of Environmental Research and Public Health 17, no. 19 (2020): 7129. http://dx.doi.org/10.3390/ijerph17197129.

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This study aimed to investigate the effect of social network services (SNS) on hotel chef job satisfaction, and to provide an effective strategy to reduce chef turnover and maintain sustainable economic development in hospitality. The intention was to empirically test and analyze the effect of SNS on hotel chef job satisfaction by applying the social capital theory. The social capital theory was explored and the effect of chefs’ social capital on their social presence and job satisfaction was demonstrated. Furthermore, this study aimed to determine the moderation effect of customer orientation

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Newhart, Laura. "Civility at the Breaking Point." International Journal of Philosophical Practice 5, no. 1 (2019): 71–81. http://dx.doi.org/10.5840/ijpp2019515.

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This paper explores the recent social phenomenon of the confrontation by critics of government officials while they are out in public, yet engaged in “private” activities, e.g. eating dinner at a restaurant, shopping in a bookstore, or getting into their cars. This paper argues that such confrontations are a symptom of the lack of trust brought on by the absence of shared social values that results in toxic forms of public discourse, the blurring of the classical liberal distinction between the public and the private realms, and the inability to hold one another responsible for the violation o

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김재중 and Lee,Ae Joo. "A Study on the Effect of Consumption Value with Planned Behavior Theory on Purchase Intention of the consumers of the Michelin-starred Restaurant in Seoul." FoodService Industry Journal 13, no. 3 (2017): 171–90. http://dx.doi.org/10.22509/kfsa.2017.13.3.012.

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Jerez-Jerez, M. J., and T. C. Melewar. "The consequence of waiters’ professional identity on passion for work and its effects on employee turnover: a qualitative approach." Qualitative Market Research: An International Journal 23, no. 4 (2020): 767–95. http://dx.doi.org/10.1108/qmr-01-2020-0013.

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Purpose Purpose- This study aims to develop a comprehensive understanding of the relationship between waiters’ professional identity and its antecedents such as work interaction, identity interferences, stigma, standardisation brand, authenticity, extroversion and education. “Salience” will be used as a moderator of this relationship to explain the prominence of the stimuli. The consequences of professional identity on passion and turnover intention will be analysed. Design/methodology/approach This study used a qualitative methodology, which encompassed 3 focus group discussions (18 participa

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Weldon, Sharon Marie, Terhi Korkiakangas, and Roger Kneebone. "How simulation techniques and approaches can be used to compare, contrast and improve care: an immersive simulation of a three-Michelin star restaurant and a day surgery unit." BMJ Simulation and Technology Enhanced Learning 6, no. 2 (2019): 65–66. http://dx.doi.org/10.1136/bmjstel-2018-000433.

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Wuyts, Sander, Wannes Van Beeck, Eline F. M. Oerlemans, et al. "Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria." Applied and Environmental Microbiology 84, no. 12 (2018): e00134-18. http://dx.doi.org/10.1128/aem.00134-18.

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ABSTRACTSpontaneous vegetable fermentations, with their rich flavors and postulated health benefits, are regaining popularity. However, their microbiology is still poorly understood, therefore raising concerns about food safety. In addition, such spontaneous fermentations form interesting cases of man-made microbial ecosystems. Here, samples from 38 carrot juice fermentations were collected through a citizen science initiative, in addition to three laboratory fermentations. Culturing showed thatEnterobacteriaceaewere outcompeted by lactic acid bacteria (LAB) between 3 and 13 days of fermentati

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Ryu, Kyoung Min, and Sun Hee Kim. "A study on the Effect of Design Properties of Food on the Intention of Purchase and the Consumers Preference : Focused on the affect of Korean and Western restaurant menus selected in the Michelin guide Seoul 2020." Journal & Article Management System 17, no. 1 (2021): 165–86. http://dx.doi.org/10.31927/asec.17.1.9.

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Castillo-Manzano, Jose I., Mercedes Castro-Nuño, Lourdes Lopez-Valpuesta, and Álvaro Zarzoso. "Quality versus quantity: An assessment of the impact of Michelin-starred restaurants on tourism in Spain." Tourism Economics, April 15, 2020, 135481662091748. http://dx.doi.org/10.1177/1354816620917482.

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The number of internationally recognized Michelin-starred restaurants in a place is a new trend used to measure a tourist destination’s culinary standard. The purpose of this study is to close the gap created by the lack of econometric studies on the tourist attraction of Michelin-starred restaurants, especially in Spain. Panel data methodology is applied to 50 Spanish NUTS-3 regions over a broad time period (2000–2016) to assess the impact of Michelin-starred restaurants on tourism demand from both domestic and foreign tourists. The findings show that restaurant quality is more important than

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Jerez Jerez, Maria Jesus, T. C. Melewar, and Pantea Foroudi. "The Effect of Waiters’ Occupational Identity on Employee Turnover Within The Context of Michelin-Starred Restaurants." Journal of Hospitality & Tourism Research, August 5, 2021, 109634802110349. http://dx.doi.org/10.1177/10963480211034903.

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Although restaurants employ a high number of employees across the United Kingdom, accounting for 4.5% of total U.K. employment, this figure masks the relatively high degree of employee turnover. There is limited information about work engagement and turnover among waitering staff (servers). This study analyzed which antecedents (e.g., employer brand, extraversion, and stereotype) impact servers’ occupational identity, and how this relationship affects work engagement and employee turnover within a theoretically informed conceptual framework. A sample of servers in London based Michelin-starred

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Gualtieri, Gillian. "Discriminating Palates: Evaluation and Ethnoracial Inequality in American Fine Dining." Social Problems, January 22, 2021. http://dx.doi.org/10.1093/socpro/spaa075.

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Abstract Elite cultural fields are often not diverse. Existing studies have examined how marginalized cultural producers are actively discriminated against or excluded from positions of prestige, but less is known about how ethnoracial inequality affects the evaluative processes used to assess products in fields of cultural production. This article analyzes 120 in-depth interviews with critically-recognized chefs in New York City and the San Francisco Bay Area and 1,380 Michelin restaurant reviews to uncover the system of insidious racial inequality that shapes evaluation in the American fine

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