• 산경연구논집
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• 제14권1호
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• pp.21-28
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• 2023

Purpose: This study aims to analysis the difference by Michelin rating in customer satisfaction of restaurant listed in the Korea Michelin Guide. There are opinions that the Michelin Guide's rating system and evaluation criteria are somewhat ambiguous. Research design, data, and methodology: This study collected 145 actual online reviews published on TripAdvisor to examine how the effect of the content attributes of reviews on consumer satisfaction varies according to the Michelin grade. Based on this, two studies were conducted. Study 1 examined the effect of strong and weak positive reviews on consumer satisfaction according to the rating. Study 2 examined the effect of image information on consumer satisfaction. Results: The results revealed that the lower the Michelin rating, the more positive review had a significant effect on consumer satisfaction. The higher the rating, the more image information had an effect on consumer satisfaction. Expectations for Michelin three-star restaurants are higher than those of two-star restaurants, so customers are more likely to be used negatively when writing reviews. Conclusions: Accurate information on Michelin selection criteria should be delivered so as not to form high expectations and not to disappoint. For consumers to be satisfied with the name Michelin, the standards should be stricter.

• 급식외식위생학회지
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• 제3권1호
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• pp.28-37
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• 2022

With the increased development of the dining sector, several restaurants have emerged and are becoming more advanced. Since the Michelin Guide Seoul publication in Korea, the fine-dining market has attracted attention from guests. Moreover, the number of customers visiting fine-dining restaurants has increased comparatively. However, it has been a mere 6 years since the publication of the Michelin Guide Seoul, and domestic materials and research related to the Michelin Guide are insufficient. Therefore, this research examines the factors responsible for restaurants to gain Michelin stars, and the effect of the Michelin guide on customers to select restaurants. Customers who have visited and experienced the star restaurants were interviewed, as well as the owner chefs and personnel managing the restaurant. The interviews were conducted from August to September 2020 using the Colaizzi method. The survey was designed to extract meaningful sentences or phrases from the participant interviews, categorize general and abstract statements into topic clusters, and describe the essential experience. This research aimed to determine the effect of the Michelin guide on customers for a selection of the restaurants and star restaurants. It is important to understand the development of Michelin restaurants and the effective factors which make customers choose the restaurants. Also, results of this study will be a future guide for the possibility of developing domestic fine-dining restaurants, normal restaurants, and the food service industry.

• 타이어
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• 통권191호
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• pp.23-29
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• 1997

이 자료는 European Rubber Journal(1996. 5월호 및 1997. 6월호)에 게재된 Michelin의 새로운 타이어 제조방법인 C3M에 대한 것을 번역한 것이다. 편집자 주

• 한국관광식음료학회지:관광식음료경영연구
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• 제9권
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• pp.67-91
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• 1998

This study reviews the rating system of hotels and restaurants regulated by french gouvernment and compares the french guide books of worldwide reputaion : Guide rouge of Michelin and Guide France of Gault-Millau. The apparatus of gouvernment and the inspectors deciding the grades, the processes and the prior conditions needed for obtaining the adequate grades are mentioned. So it will be a help to understand the present system of hotels and restaurants in France. The publishing firms like Michelin and Gault-Millau not only encourage the trvel and F & B industry by estimating the hotels and restaurants and publishing the results, but also informe the consumer. Ultimately, the guide books would like to play an important role in improving or making better the levels of the tourism and the gastronomy. They support continuously the publishing of guide books with the qualified persons and financial aid. Especially, Michelin doesn't insert the advertisement in his publications. In publishing the guide books, it can be one of the most important points for proving his independence of hoteliers, restaurateurs and the others. The seconde point is impartial, clear and rigid inspection that doesn't admit any corruption. Now is the moment in korea to promote the tourism and the gastronomy by publishing the credible books like 「Guide rouge」 and 「Guide France」in order to present Korean attrations and epicurean foods.

• 한국식생활문화학회지
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• 제35권1호
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• pp.55-64
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• 2020

This study on the importance and satisfaction of selection attributes for customers using Michelin restaurants. The survey was conducted on 309 respondents who had visited and used restaurants by classifying the Michelin restaurants into starred restaurants and Bib Gourmand restaurants. The data was collected and the frequency analysis, t-test verification, and IPA analysis were performed using the SPSS 25.0 statistical program. The results of the study examined the difference between the importance and satisfaction of the choice of starred restaurants. Overall, the importance was higher than satisfaction. The importance of hygiene and cleanliness was recognized by many customers that the expectation for the overall Starred restaurants was very high. Bib Gourmand, showed that the importance was higher than satisfaction. In terms of importance and satisfaction, the taste of food is the most important and the satisfaction is high. Comparing the IPA analysis of the attributes of 1) hygiene and cleanliness, food quality, convenience, and facade of food, 2) service professionalism and variety of menus, 3) food price, atmosphere and amount, and 4) the attitude and kindness of the employees were shown. This study has great significance in providing practical basic data for the management of domestic Michelin restaurants.

• 타이어
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• 통권103호
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• pp.22-25
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• 1982

Radial화의 지연으로 미국시장을 Michelin, Bridgestone등에 잠식당한 Goodyear는 이제 미국시장을 회복시키기 위한 반격태세를 취하고 있다고 "Business Week"지에서 보도하였다. 그리고 동 리포트에 의하면 Goodyear, Michelin, Bridgestone 의 삼파전은 앞으로도 점차 격화되어 각사의 이익은 오히려 저하될 것이라고 분석하고 있다.<편자주>

• 타이어
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• 통권97호
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• pp.25-29
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• 1981

본자료는 미국최대의 증권회사인 「Merrill Iynch」의 자회사인 「Merrill Iynch International」에서 발행하고 있는 「International Research」(80.6월)에서 발췌한 것이다. 즉, Merrill Iynch 사에서 보유하고 있는 세계 타이어시장에 관한 데이타를 분석한 것으로서 상당히 참고될 점이 많은 것으로 사료됩니다.<편집자주>

• 타이어
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• 통권85호
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• pp.11-12
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• 1979

래디알 시대에 즈음하여 미국의 타이어 산업의 경쟁은 점점 고조되고 있다. 미국의 고무업계에 따르면, 래디알 타이어의 개척자인 프랑스의 Michelin 사가 미국에 또 3개의 타이어 공장을 더 건설할 계획이라고 한다. 그러면 1982년까지는 Michelin사가 미국에서 총8개의 공장이 가동된다고 한다. <편집자 주>

• 한국콘텐츠학회논문지
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• 제21권9호
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• pp.322-332
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• 2021

본 연구는 호텔 미쉐린가이드 레스토랑의 선택속성이 고객행동의도 간의 영향 관계와 호텔 브랜드이미지를 변수를 투입함으로서 조절효과가 있는지에 대한 영향관계를 규명하고자 하였다. 최근 서울지역 호텔 내에 입점하고 있는 호텔 미쉐린 레스토랑을 경험해본 고객을 대상으로 편의표본추출을 사용하였으며, 2020년 7월 1일부터 부터 약 60일간 진행되었다. 선행연구를 통해 구성된 설문도구는 서울지역 호텔 내의 위탁 운영 중인 미쉐린 레스토랑을 경험해본 고객을 대상으로 배포하였으며, 수집된 유효표본 287부를 SPSS 22.0을 사용하여 통계처리 하였다. 본 연구의 실증분석결과 선택속성의 요인 중 물리적환경, 음식품질, 서비스품질, 편리성은 고객행동의도 간에 유의한 정(+)의 영향이 있는 것으로 나타났으나, 가격공정성은 영향관계가 없는 것으로 나타났다. 마지막으로 선택속성과 고객행동의도 간의 상호작용변수를 투입함으로서 물리적환경과 서비스품질 변수에 조절효과가 있음을 발견하였다.

• 타이어
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• 통권91호
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• pp.10-19
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• 1980

세계 각국의 노동자조직인 ICEF(세계화학에너지 일반노연)는 7월8일~10일까지 3일간 스위스 제네바에서 고무ㆍ플라스틱 부회 총회가 개최되었다. 동총회에는 미국, 서독, 영국, 프랑스, 이태리, 스웨덴, 일본 등 14개국에서 69명이 참석하여, ①투자, 고용, 단체교섭의 현황과 전망,②기술혁신의 도입과 생산공정에 관하여, ③다국적기업대책, ④직업위생문제와 ICEF 방침 등의 주요의제를 토의하였다. 이중 다국적기업대책에 대해서는 의안서중에서 본부가 「고무 산업과 대기업」(Goodyear, Michelin, Dunlop-Pirelli, Firestone, B.F. Goodrich, Bridgstone, Uniroyal)이라는 제하의 보고문을 정리한 것이 있어 이를 소개하고자 한다.<편집자주>