A Passion for the Exceptional the Hoteliers’ Company
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The Effect of the Michelin Guide on Attracting Tourists
THE EFFECT OF THE MICHELIN GUIDE ON ATTRACTING TOURISTS Vera Luisa Limina Program Manajemen Perhotelan, Program Studi Manajemen, Universitas Kristen Petra Jl. Siwalankerto 121-131, Surabaya E-mail: [email protected] Abstrak: Berdasarkan penelitian sebelumnya, panduan restoran ditemukan dapat mempengaruhi keputusan seseorang untuk makan. Penelitian ini bertujuan untuk menganalisa apakah Michelin Guide dapat menarik wisatawan untuk makan di restoran yang terdaftar di dalamnya dan datang ke tujuan di mana restoran tersebut berada. Kuesioner dibagikan kepada responden dari Asia Tenggara. Hasil penelitian menemukan bahwa Michelin Guide dapat menarik minat orang untuk makan, meskipun kurang berpengaruh dalam menarik turis untuk mengunjungi sebuah destinasi wisata. Selain itu, ulasan dalam Michelin Guide berkontribusi paling besar dalam memengaruhi turis untuk makan. Kata Kunci: Michelin Guide, Proses Pengambilan Keputusan Konsumen, Panduan Restoran Abstract: Based on previous research, restaurant guides were found to influence dining decision. This study aims to analyze whether the Michelin Guide could attract tourists to dine in a restaurant listed in it and come to the destination where the restaurant is located. Questionnaires were distributed to Southeast Asian respondents. The results discovered that the Michelin Guide could attract people to dine out, although it is less influential on attracting tourists to visit a travel destination. Moreover, the reviews within the Michelin Guide contribute the most in influencing tourists to dine out. Key words: Michelin Guide, Consumer Decision-Making Process, Restaurant Guide 16 INTRODUCTION There are a lot of key elements that attract tourists to come to a destination, such as activities, physical settings, social/cultural attributes, catering, shopping, accessibility, tourist information, attractions, facilities, infrastructure, hospitality, available packages, cost, travel opportunities, travel arrangements (Jansen-Verbeke, 1986; Buhalis, 2000; Ritchie and Crouch, 2003). -
Press Review Background Note - December 2015
PRESS REVIEW BACKGROUND NOTE - DECEMBER 2015 LALISTE.COM 1,000 OUTSTANDING RESTAURANTS AROUND THE WORLD LA LISTE , the leading international restaurant ranking based on data compiled from hundreds guidebooks and online review sites, lists 1,000 exceptional restaurants from around the world. The results of the 2015 edition will be revealed in Paris on 17 December and online at LALISTE.COM. PROJECT BACKGROUND Once a privilege of the elite, gastronomy is now undergoing a radical transformation. Through entertainment and images, it is entering our daily lives, while new culinary cultures are constantly emerging. Gastronomic guidebooks are getting in on the act, with hundreds now available featuring reviews of restaurants in their regions, based on a wide variety of criteria. International rankings have sprung up, which for some have kept “culinary nationalism” alive. Online, comments posted on various interactive websites (e.g. TripAdvisor, Yelp, L’Internaute) provide essential extra information, but which is sometimes disputed. Although this abundance of information is of great use to gourmets, it can also be a source of confusion or even manipulation if clear criteria are not set out. The goal of LALISTE , whose first ranking will be unveiled in Paris on 17 December, is to provide these criteria by summarizing all available information on the world’s 1,000 top restaurants. 2 BACKGROUND NOTE - DECEMBER 2015 METHODOLOGY LALISTE is designed to be an aggregator, a «best of the best» based on the ATP model for tennis, the Shanghai Ranking for universities and Rotten Tomatoes for film reviews. Its aim is not to rank gastronomic cultures or pass judgment on the quality of restaurants, but simply to compile the reviews from all existing guidebooks and online comments in order to provide a list of 1,000 exceptional restaurants around the world. -
GAULT&MILLAU Restaurant Guide
The Gault&Millau 1 International DNA: Gastronomy 2 Key milestones in Gault&Millau’s history 1962 Launch of the first restaurant guide (for Paris) by Christian Millau and Henri Gault 1969 Launch of a magazine named “Nouveau Guide” (“New Guide”) and creation of the Gault Millau trademark 1972 Launch of the first Guide France Gault&Millau 1973 Henri Gault and Christian Millau launch their famous call for a “Nouvelle Cuisine”, heralding a new era in the French Gastronomy promoting a lighter, simpler and fresher way of cooking, that largely contributed to the rise of new chefs such as Bocuse, Veyrat, Robuchon, Gagnaire, Troisgros, Savoy, Roellinger… Gault&Millau venture into wine-tasting, first with their magazine and then through 1980’s the launch of a Wine Guide (1500 wines at first). - International development through licence agreements (Benelux 2003, Germany, 2010’s Switzerland, Austria, Hungary, Australia…) Launch of product/services labelling first with retailer Monoprix (“Selected by the Gault&Millau Jury” label) then on a stand-alone basis (wine, gourmet food, food-centric travel and giftboxes…) 2012 Global revamping of the print medias: new Guide formats, modernized magazine look-and-feel 2013 Relaunch of G&M’s website 2013-15 Launch of Poland and Australia: 2013, Australia Sydney, then Syndey+Melbourn December 2014: G&M in Poland 2015-16 Launch of Marocco, Japan, Canada: End 2015: Marroco, spring 2016: Japan, Canada Gault&Millau International Accelerating international growth: • 18 Active countries (countries that have already published at least one guide): France, Switzerland, Belgium, Holland, Luxembourg, Austria, Germany, Poland, Hungary, Australia, Canada, Morocco, Japan, Russia, Georgia, Croatia, Romania, Israel • Activating countries (Signed and with planned launch Fall 2018): French and Dutch Antilles, Maldives, Slovenia, Portugal, West Africa (Ghana, Togo, Ivory Coast, Benin, Nigeria, Cameroon, Gabon) • In the process of being signed with an objective of publication in 2018: Italy, UK, Spain, India, UAE .. -
The Best Restaurants and Hotels 2014
★★★ THE BEST RESTAURANTS AND HOTELS 2014 ★★★ Robbe & Berking Restaurant Guide 2014 ★★★ Dear readers, The combination of fi ne cuisine and exclusive silver is an experience for the senses which Robbe & Berking has been devoting itself to for 140 years. For the taste buds and nose, the skill of a perfect, gourmet meal. For the hands and eyes, the aesthetics of our silver. Together with the special atmosphere of a special restaurant: All of these factors come together to create the very best, which we present to you each year in our little restaurant guide. This year’s edition features 201 top addresses. Our time is too valuable to spend in a bad restaurant. Visit the best and enjoy it. Yours, Oliver Berking 2 3 4 Sphinx This collection draws its inspiration from the principles of the Bauhaus movement. Yet there is a difference. The refi ned, focused aesthetic has made the new Sphinx an icon of moder- nity. The beauty of the silver is brought to the fore by the plastic material distribution. The handle continues to intensify in shape and culminates in a dramatic curve as it meets the mouthpiece. The antipole represents a fi nal element that is full of character, and that allows the cutlery to almost fl oat above the table. With it Sphinx combines aesthetics with haptic excellence. Design: Wilfried Moll Wine tumbler, water tumbler and vodka beaker from the “Sphinx” collection. 55 ★★★ Aqua Wolfsburg The impressive hallmarks of Sven Elverfeld’s cooking style are well-thought-out com- binations of simplicity and sophistication, a constellation that never fails to impress.