米其林餐廳指南研究之回顧與近期發展

Recent Development in Research of Michelin Red Guide: A Review

蘇靖淑(Ching-Shu Su) ； 洪久賢(Jeou-Shyan Horng)

《休閒暨觀光產業研究》 4卷1期 (2009/04) Pp. 116-128

https://doi.org/10.6158/JLTIR.200904_4(1).0009

摘要

本研究以文獻回顧法對於以米其林餐廳指南之星級餐廳為主題或研究對象之論文進行分析，並以文件分析法分析米其林餐廳指南(Michelin Red Guide)的相關報導及文件資料，探討其發展、內容及評鑑方式。本研究之具體目的為：（一）了解米其林餐廳指南對餐廳行為的影響；（二）分析米其林星級餐廳的關鍵成功因素；（三）分析米其林餐廳指南的優點與負面影響；（四）對台灣餐飲業及餐飲教育之發展提出建議。研究結果以研究論著產出時間分佈概況、研究論著出處、研究方法與研究對象之分析以及研究主題之分析四個部分呈現。在研究主題之分析中，將研究主題歸納為七項；主要包括米其林星級餐廳主廚之特質與應具備之技巧、米其林星級餐廳主廚之領導風格、米其林星級餐廳菜餚之特質、米其林星級餐廳之經營策略、米其林餐廳指南對餐廳的影響、米其林星級餐廳之關鍵成功因素及米其林餐廳指南的優點與負面影響。最後，提出對台灣餐飲業及餐旅教育之建議，以及未來研究的方向。

關鍵字

米其林 ； 餐廳 ； 廚藝 ； 美食 ； 法國料理

並列摘要

Literature review and document analysis were employed in this research. Literature review was utilized to analyze the research articles of starred restaurants. Document analysis was used to analyze the relevant reports to explore the development, content and rating manner of Michelin Red Guide. In these articles, the starred restaurant was as subjective topic or research object. According to the review and analysis of starred restaurant researches, the purposes of this study are fourfold: (1) to understand the impact of Michelin Red Guide on the behavior of restaurants; (2) to analyze the key successful factors of Michelin starred restaurants; (3) to analyze the advantages and negative influence of Michelin Red Guide; (4) to make suggestion to the development of foodservice industry and hospitality education. The result of this study was displayed by four parts-the distribution of publishing time, the source (journals), methodology and research subjects. And, the subjects were generalized to be seven categories and each category was deeply explored and analyzed. They include chefs' characters and possessed skills, chefs' leadership style, the characters of cuisine, the strategies of operation and management of Michelin starred restaurants, and the impact of Michelin Red Guide on restaurants, key success factors of starred restaurants and the advantages or negative influence of Michelin Red Guide. Finally, it was proposed to make suggestion to foodservice industry and hospitality education. Suggestions were offered for the direction of future research.

並列關鍵字

Michelin ； Restaurant ； Culinary art ； Gastronomy ； French cuisine

參考文獻

(2007).Michelin Red Guide 2007 France: Hotels & Restaurants.France:Michelin Travel.

(2005).New York to get USA's first Michelin guide.Caterer & Hotelkeeper.194,4364.

Altheide, D. L.(1996).Qualitative media analysis.Newbury Park, CA:Sage.

Balazs, K.(2001).Some like it haute: Leadership lessons from France's great chefs.Organizational Dynamics.30(2),134-148.

Balazs, K.(2001).Take one entrepreneur: The recipe for success of France's great chefs.European Management Journal.20(3),247-259.