Perfection in service and cuisine: review of Michelin star restaurants in Europe

Metodijeski, Dejan and Filiposki, Oliver and Micev, Georgi (2018) Perfection in service and cuisine: review of Michelin star restaurants in Europe. In: 6th International Conference “Ohrid-Vodici, 2018”, 17-19 Jan 2018, Ohrid, Macedonia.

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Abstract

Tourism has seen constant growth globally in the period of past few decades and in the competitive tourism market restaurant offer enrich the stay in tourist destinations. Relevant literature related to tourism and hospitality shows, that tourists when traveling to destinations tend to visit restaurants, and that was always been regarded as an integral part of the tourist experience. There are number of tourists daily travelling and visiting various places and sites all around the world. For better navigation and discovering new places some of these tourists use travel guides and one of the oldest travel guide is Michelin guide. In this guide the most significant restaurants are grade from one to three stars. The main purpose of this paper is review of Michelin star restaurants in Europe. The paper covers the historical development of the Michelin guides, the criteria for star grading of fine dining establishments and anonymity of Michelin inspectors. Table showing number of star restaurants by country, prices of menus and comparation of restaurant offer is also presented. Research methodology and secondary data sources is used by consulting official web pages of restaurants and Michelin guides. Concluding remarks are regarding the structure, differences and similarities of the Michelin star restaurant offer in Europe and opportunities for opening this type of restaurants on the territory of Balkan countries.

Item Type: Conference or Workshop Item (Paper)
Subjects: Social Sciences > Economics and business
Divisions: Faculty of Tourism and Business Logistics
Depositing User: Dejan Metodijeski
Date Deposited: 17 Jan 2019 08:23
Last Modified: 17 Jan 2019 08:23
URI: http://eprints.ugd.edu.mk/id/eprint/21166

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