Michelin.Com
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Michelin: Socially Responsible Industrial Restructuring (Research Report)
Michelin: Socially Responsible Industrial Restructuring (Research Report) Professor Sandra J. Sucher and Research Associate Susan J. Winterberg* Introduction This report describes Michelin’s approach to socially responsible industrial restructuring.a The report was designed to serve two purposes—documentation and learning. The report provides documentation of Michelin’s practices in socially responsible industrial restructuring and contains an agreed upon description of Michelin’s planned, integrative, and humanistic approach. The report was also written as an opportunity for learning for Michelin’s leaders. The report traces the evolution in planning and practices that Michelin has used to conduct socially responsible restructuring over time. The resulting picture is both a view from the inside—told in the words and through the actions of Michelin’s managers—and a view from the outside—incorporating the reactions of stakeholders to Michelin’s restructuring approaches in various situations. Hopefully, it helps Michelin’s leaders assess where they have been and where they are headed in their evolving journey in socially responsible industrial restructuring. Michelin: Socially Responsible Industrial Restructuring Company Background Managing People at Michelin Industrial Restructuring at Michelin: Foundations and Evolution 2003–2013: Developing the ‘Ramp Down & Up Model’ of Restructuring 2013–Forward: Developing the New Restructuring Process Preparing the Annual Restructuring Plan Case Studies of Restructuring at Michelin Managing Stakeholders during Ramp Downs: Three Case Studies A Perfect Storm: Closing the Kleber Factory in Toul, France Closing a Truck Tire Factory in Budapest, Hungary Divestiture of a Rubber Plantation in Bahía, Brazil Managing Collaboration During Turnarounds: Two Case Studies Developing the Turnaround Option: Bourges, France A Beta-Test for Empowerment: Transforming the Roanne Factory, France Summary a Reviews Included: C. -
A Review of Openstreetmap Data Peter Mooney* and Marco Minghini† *Department of Computer Science, Maynooth University, Maynooth, Co
CHAPTER 3 A Review of OpenStreetMap Data Peter Mooney* and Marco Minghini† *Department of Computer Science, Maynooth University, Maynooth, Co. Kildare, Ireland, [email protected] †Department of Civil and Environmental Engineering, Politecnico di Milano, Piazza Leonardo da Vinci 32, 20133 Milano, Italy Abstract While there is now a considerable variety of sources of Volunteered Geo- graphic Information (VGI) available, discussion of this domain is often exem- plified by and focused around OpenStreetMap (OSM). In a little over a decade OSM has become the leading example of VGI on the Internet. OSM is not just a crowdsourced spatial database of VGI; rather, it has grown to become a vast ecosystem of data, software systems and applications, tools, and Web-based information stores such as wikis. An increasing number of developers, indus- try actors, researchers and other end users are making use of OSM in their applications. OSM has been shown to compare favourably with other sources of spatial data in terms of data quality. In addition to this, a very large OSM community updates data within OSM on a regular basis. This chapter provides an introduction to and review of OSM and the ecosystem which has grown to support the mission of creating a free, editable map of the whole world. The chapter is especially meant for readers who have no or little knowledge about the range, maturity and complexity of the tools, services, applications and organisations working with OSM data. We provide examples of tools and services to access, edit, visualise and make quality assessments of OSM data. We also provide a number of examples of applications, such as some of those How to cite this book chapter: Mooney, P and Minghini, M. -
Michelin Guide Release
Prestigious Michelin Guide Spotlights West Hollywood Restaurants A Dozen Eateries are Honored in Michelin’s First California Guide in a Decade WEST HOLLYWOOD, CA (June 12, 2019) – Two very coveted stars now enhance the menu of West Hollywood’s Sushi Ginza Onodera, as the famed Michelin Guide recognizes the restaurant’s “exemplary quality,” “resplendent Japanese elegance” and “delirious array of courses” in its first dedicated California publication in a decade. In addition to Sushi Ginza Onodera, 11 other West Hollywood restaurants are among the 657 spots statewide that received notable recognition in the 2019 Michelin Guide California. Inclusion in the Michelin Guide on any level indicates that a restaurant merits distinction for quality food as determined by the discriminating reviews of its anonymous critics. “One of the highlights of West Hollywood’s unique culture is the abundance of diverse dining experiences available. At every turn, there are restaurants of virtually every kind that showcase the creativity of some of the best chefs in the world,” says Tom Kiely, President and CEO of the West Hollywood Travel and Tourism Board. “We are thrilled that the Michelin Guide has recognized so many of our destination’s fantastic restaurants. It’s a great honor that underscores the incredible culinary landscape here.” Those rounding out this esteemed list include the following eateries, with snippets of “Michelin Guide’s Point of View”: Michelin Bib Gourmand – Designated with the iconic Michelin Man in the guide, these restaurants are acclaimed for their high-quality, simple and approachable style of cooking presented at a great value. It is given to selected eateries at which guests can enjoy two courses and a glass of wine or dessert for $40 or less (excluding tax and tip). -
Yannick Alléno's Pavillon Ledoyen Achieves the Incredible Feat of Having Three Star-Rated Restaurants in the 2020 Michelin Guide for France!
Paris, 27 January 2020 1, 2, 3 … UNPRECEDENTED ! YANNICK ALLÉNO'S PAVILLON LEDOYEN ACHIEVES THE INCREDIBLE FEAT OF HAVING THREE STAR-RATED RESTAURANTS IN THE 2020 MICHELIN GUIDE FOR FRANCE! L'Abysse and Pavyllon - two of Chef Yannick Alléno's restaurants in the Pavillon Ledoyen - received new stars in this year’s MICHELIN Guide for France. Just a few months after opening, Pavyllon now has its first MICHELIN star. The Abysse sushi counter now has two MICHELIN stars, only a year after being awarded its first. And upstairs, Alléno Paris retains its three stars in the MICHELIN guide. Aurélien Rivoire - Pastry Chef of the Pavillon Ledoyen - also received the 2020 MICHELIN Passion Dessert Award. These achievements make the Pavillon Ledoyen the first independent fine dining destination in the world to have three star-rated restaurants in the 2020 MICHELIN Guide. “I’m immensely proud! To receive Michelin stars for all three of my Pavillon Ledoyen restaurants! We can hardly believe it, but it's really happened! It's a real delight to share this honour with my exceptional kitchen and dining room teams, who have together made this a unique and quite extraordinary place! And above all, there’s the delight of passing on our vision, and offering our diners the very best! I think this is a first in the history of the MICHELIN Guide. I can still hardly believe it”, said an emotional Yannick Alléno on hearing the news of this year’s awards. Aurélien Rivoire, astonished after he won the MICHELIN Passion Dessert Prize 2020, declared: ”I am very happy to be one of the winners of the Passion Dessert Prize MICHELIN 2020! It is a real honour and it encourages me to continue to create and share my passion! I thank all my collaborators and Chef Alléno for the trust he has put in me!”. -
FOODPRINT TIMELINE (In English)
FOODPRINT TIMELINE (in English) 1830 – 1840 Invention/historic event 1800-1850 Thanks to numerous developments in the field of infrastructure in the first half of the 19th century, more and more people can be provided with a varied supply of (fresh) foodstuffs. Fresh milk can be quickly carted into the cities, for example. 1830 The Royal Netherlands East Indies Army captures the entire island of Java. The island is now definitely part of the Dutch colonial empire. In part thanks to yields from the colonies (the ‘fruit of the East Indies’), the Netherlands is able to construct a railway network with railway bridges in the home country. 1830 First handwritten recipe of the croquette in the Netherlands. The recipe is currently owned by collector Johannes van Dam. {origineel manuscript plus een 19de eeuws kookboek / dient afgeschermd te zijn van vette vingers} 1830 Flavoured soda water becomes popular in the United States: the birth of the soft drink. 1832 In the early 1830s, the international cholera epidemic reaches the Netherlands. People contract the disease by drinking infected drinking water. A medical publication from this time notes about a certain Jacoba Janssen: ‘Na onmatig gebruik van komkommers en mosselen, zij pijn in het lijf (gevoelt), gepaard met misselijkheid, braking en veelvuldige stoelgang, welke eindelijk zodanig toeneemt, dat er niets anders dan vlokkig water onophoudelijk ontlast wordt.’ (‘After excessive consumption of cucumbers and mussels, she (felt) pain in her torso, accompanied by nausea, vomiting and recurrent bowel movements, which eventually increase to such a frequency, that nothing but flocky water is constantly excreted.’) 1836 The German chemist invents artificial fertiliser. -
PR MICHELIN Guide France 2019 EN
PRESS INFORMATION Boulogne-Billancourt, Monday 21 January The MICHELIN Guide France 2019: The reflection of a gastronomic France at its highest level Michelin is pleased to unveil the selection of the MICHELIN Guide France 2019. Including 632 starred establishments, the 2019 vintage has grown this year with 75 new establishments gaining either one, two or three stars: a record level never seen before. Commenting on the new selection, Gwendal POULLENNEC, International Director of the MICHELIN Guides, said: “This year, more than any other, the MICHELIN Guide France is demonstrating a gastronomic France that excels on all fronts. From remarkable regional dynamism, to showcasing new talented youngsters, and to an unprecedented number of new star-studded restaurants led by women, the 2019 vintage shines brightly in many ways”. Nestled at the foot of the mountains that protect the city of Menton, Mirazur , brilliantly led by the chef Mauro COLAGRECO, gets three stars in the 2019 selection of the MICHELIN Guide. In front of the Mediterranean Sea which unfolds and stretches as far as the eye can see, the chef allows his customers to live a unique and enchanting gastronomic moment. Here, the dishes on offer invariably follow the cycle of the seasons and magnify with delicacy and subtlety the products of the sea and the mountains, as well as the fruit and vegetables cultivated in the kitchen garden of the chef. At Mirazur , the menu is always full of amazing surprises that play with textures and combine bold flavours with simple and colourful presentation. This year Le Clos des Sens also receives the highest distinction of the MICHELIN Guide. -
Paris Food Guide – How to Plan Your Ultimate Foodie Trip to Paris
Paris food guide – How to plan your ultimate foodie trip to Paris untoldmorsels.com/plan-ultimate-foodie-trip-paris May 1, 2018 Headed to Paris and want to know where to eat? Paris is usually on the top of any self-respecting foodie’s must visit destinations. And for good reason. The city of lights is full of the most amazing foodie experiences. We created our guide to where and what to eat in Paris to help you plan your ultimate food adventure. Paris food guide In this article we cover the process of choosing what and where we ate on our last trip to Paris instead of focusing on one-off experiences. The food scene changes quickly in the French capital and there are many comprehensive resources to help you choose where to eat. I’ll outline those at the end of the article but in the mean time here are my tips on how you can plan your ultimate foodie trip with my Paris food guide. The practicalities of your foodie trip to Paris 1/9 The amount of time you have and your budget are going to drive many of your choices of where to eat in Paris. You can pay upwards of €300 per head without wine at some of the top restaurants so make your choices wisely. Pacing yourself is a good idea too. I typically skip a huge hotel breakfast in favour of a pastry or baguette mid morning so I can stuff more in eat a little bit sensibly. From there you can set about constructing an eating itinerary that takes in the best the city of light has to offer. -
Developing National SDI Platform for Greece Indian Prelude to British Cadastral and Revenue Maps the Biggest GPS Market in Japan
6 0 0 2 r a M 3 6 3 e 1 u 2 s - s 3 I 7 , 9 I 0 I l N S o S Vol II, Issue 3 Mar 2006 II, V Vol I ISSN 0973-2136 RRs.100s.100 MMONTHLYONTHLY RRNI:NI: DDELENG/2005/15153ELENG/2005/15153 NNo:o: DDL(E)-01/5079/05-07L(E)-01/5079/05-07 PPOSITIONING,OSITIONING, NNAVIGATIONAVIGATION ANDAND BBEYONDEYOND DDevelopingeveloping nationalnational SSDIDI pplatformlatform fforor GGreecereece IIndianndian preludeprelude toto BritishBritish ccadastraladastral aandnd revenuerevenue mapsmaps TThehe bbiggestiggest GPSGPS marketmarket inin JJapanapan iiss ccarar nnavigationavigation — HHiroshiiroshi NNishiguchiishiguchi CONTENTS – VOLUME 2, ISSUE 3, MAR 2006 Articles What does our world really look like? RAINER MAUTZ 8 Gagan update ARJUN SINGH 12 Indian prelude to British cadastral and revenue maps B ARUNACHALAM 22 Developing national SDI platform for Greece S ALEXIADOU AND A RAJABIFARD 28 Spatial and dynamic modeling techniques NOVALINE JACOB AND KRISHNAN R 36 National GPS programme for earthquake hazard assessment MANORANJAN MOHANTY 40 Columns My Coordinates EDITORIAL 4 His Coordinates HIROSHI NISHIGUCHI 6 MAHESH CHANDRA 20 News INDUSTRY 14 GPS 16 GIS 18 REMOTE SENSING 20 GALILEO UPDATE 43 Tracking NSDI PS ACHARYA, RN NANDA AND A SINDAL 26 Mark your calendar APRIL TO NOVEMBER 42 cGIT 28A Pocket D, SFS Mayur Vihar Phase III, Delhi 110 096, India. Phones +91 11 22632607, 98107 24567, 98102 33422 Email [information] [email protected] [editorial] [email protected] [advertising] [email protected] [subscriptions] [email protected] Web www.mycoordinates.org This issue has been made possible by the support and good wishes of the following individuals and companies A Rajabifard, Arjun Singh, A Sindal, B Arunachalam, Hiroshi Nishiguchi, Krishnan R, Mahesh Chandra, Manoranjan Mohanty, Novaline Jacob, PS Acharya, Rainer Mautz, RN Nanda, S Alexiadou and; Contex, CSI Wireless, HP, Leica, Navcom, PCI, Topcon, Trimble; and many others. -
Gnss Market Report Issue 1
GNSS MARKET REPORT ISSUE 1 October 2010 GSA GNSS Market Report – Issue 1 2 TABLE OF CONTENTS EXECUTIVE SUMMARY 4 INTRODUCTION 5 GNSS MARKET 6 GLOBAL MARKET OVERVIEW 6 ROAD 8 LOCATIONBASED SERVICES LBS 14 AVIATION 20 AGRICULTURE 26 ANNEXES 32 ACRONYMS 32 ABOUT THE EUROPEAN GNSS PROGRAMMES 33 PREFACE 3 Methodology and sources of information This market report has been produced using the GSA’s* market monitoring and forecasting process. The underlying forecasting model is based on advanced econometric techniques. An extensive set of variables is used to model scenarios based on key assumptions. These assumptions are cross-checked through an iterative process involving renowned experts in key areas of each market segment. In adddition, a consistency check is performed for each segment by comparing the model’s results with the most recent market research reports from independent sources. Nevertheless, due to the inherent uncertainties in long term forecasting, a margin of error is unavoidable. The model makes use of publicly available information including the following sources: Eurostat, US National Transportation Statistics, International Road Assessment Programme (iRAP), United Nations public information, International Telecommunication Union (ITU), Nations Online, Boeing, Airbus, Federal Aviation Administration, Flight Insight, and the Food and Agriculture Organisation (FAO). Disclaimer The information provided in this report is based on the GSA’s best estimates and forecasts at the time of publication**. Although the GSA has taken the utmost care in checking the reasonableness of assumptions and results with the support of industry experts, the GSA cannot guarantee the accuracy of the information presented and hence does not take any responsibility in the further use made of the content of this report. -
The Seekers of Stars Of
The seekers of Stars of 2019 Press kit Contents Introduction 3 The MICHELIN Guide inspectors 5 The MICHELIN Stars 8 The Bib Gourmand 10 The MICHELIN Plate 11 Pictograms: the inspectors’ universal language making MICHELIN Guide content accessible worldwide 12 An inspector speaks… 15 Gwendal Poullennec, International Director of the MICHELIN Guides 18 A guide, a history 19 Inspectors searching for the world’s best establishments 22 The MICHELIN Guide over time 24 An international presence 29 The MICHELIN Guide and its readers 31 - 2 - Introduction ho would have thought that a little book first the influence of the world’s gastronomic traditions and increase produced in 1900 to encourage tyre sales by tourism. giving practical advice to motorists on French roads, would one day become THE reference This gastronomy and hotel guide, which serves gourmets guideW for global gastronomy? worldwide, owes its continued success to the MICHELIN inspectors. Former hospitality industry professionals, they The MICHELIN guide has experienced many twists and turns over work exclusively for the MICHELIN guide and every year their a period of more than a century. From its creation in the early 20th independence and anonymity guarantee solid and authentic century to its increasingly international position, it has continued selections. Passionate about their job and eager to find today’s to develop in order to showcase the world’s best establishments. best talents, the inspectors are constantly looking for the world’s best restaurants – ranging from palatial restaurants to village inns Internationally scrutinized, the awards of the stars in each country and street-food establishments. -
NYC-Michelin-Guide-2016-Press
PRESS INFORMATION THE MODERN AWARDED TWO STARS IN THE MICHELIN GUIDE NEW YORK CITY 2016 The stars continue to shine bright in Brooklyn and Queens NEW YORK (Sept. 30, 2015) – Michelin today announced its highly anticipated restaurant selections in the 11th edition of the MICHELIN Guide New York City that goes on sale tomorrow. This year’s edition of the MICHELIN Guide features 76 restaurants that have earned either one, two, or three Michelin stars, a mark of incredible culinary achievement for the New York City edition of the centuries old travel guide. Michael Ellis, the International Director of the MICHELIN Guides, comments: “The incredible diversity in the 2016 edition of the MICHELIN Guide New York City highlights the energy and constant evolution of the city’s dining scene. The impressive number of different styles of cuisine, a total of 61, found throughout all five boroughs confirms New York’s position as one of the world’s most exciting dining destinations’. In this year’s edition, the list of two-starred welcomes The Modern, which has been promoted from its previous one-star distinction, bringing the total number of two starred restaurants to 10. Under the direction of Chef Abram Bissell, The Modern demonstrated creative and contemporary cuisine, complemented by bright and fresh flavors. The MICHELIN Guide welcomes 10 newcomers to the one star category for the first time. Among them, four offer remarkable Japanese cuisine. Tempura Matsui turns Japanese tempura style into an art form and incorporates the freshest seafood ingredients. Sushi Yasuda, under the leadership of Chef Mitsuru Tamura and his new team, is producing exemplary sushi at a high level. -
2018 FIRST-HALF Financial Report
2018 FIRST-HALF financial report Contents 1 PRESS RELEASE 3 Press release 4 2 SLIDESHOW 11 First-Half 2018 Results 12 3 FIRST-HALF BUSINESS REVIEW 68 3.1 Tire Markets 70 3.2 Net Sales 76 3.3 Consolidated Income Statement Review 80 3.4 Consolidated Balance Sheet Review 87 3.5 Consolidated Cash Flow Statement Review 92 3.6 Outlook For Full-Year 2018 93 3.7 Related Parties 93 3.8 Risk management 93 3.9 Financial Highlights 94 3.10 Share Information 95 3.11 Highlights: First Half 2018 97 4 CONDENSED INTERIM CONSOLIDATED FINANCIAL STATEMENTS 99 Condensed interim Consolidated Financial Statements for the Six Months Ended June 30, 2018 100 5 STATUTORY AUDITORS’ REVIEW REPORT 123 Statutory Auditors’ Review Report on the 2018 Interim Financial Information 124 6 STATEMENT BY THE PERSON RESPONSIBLE 125 Statement by the Person Responsible for the First Half 2018 Financial Report 126 MICHELIN – FIRST-HALF 2018 FINANCIAL REPORT 1 2 MICHELIN – FIRST-HALF 2018 FINANCIAL REPORT 1 PRESS RELEASE PRESS RELEASE 4 Market Review 5 First-Half 2018 Net Sales and Earnings 7 First-Half 2018 Highlights 8 MICHELIN – FIRST-HALF 2018 FINANCIAL REPORT 3 PRESS RELEASE 1 Press release PRESS RELEASE Clermont-Ferrand, France, July 23, 2018 COMPAGNIE GÉNÉRALE DES ÉTABLISSEMENTS MICHELIN Financial Information for the Six Months Ended June 30, 2018 €917 million in net income, up 6% €1,327 million in operating income from recurring activities, up €152 million or 11% at constant exchange rates 2018 guidance confirmed Volumes up 2.6% in the second quarter and, as expected, stable over the first half due to unfavorable prior-year comparatives: • Sustained strong growth in the Specialty businesses, led by the buoyant mining, agricultural and construction tire markets; • Accelerating growth in 18” and larger Passenger car tire sales in the second quarter (up 14%); • Passenger car and Truck tire OE sales growth in line with the markets; • Focus on margins in the Passenger car and Truck replacement segments, in a persistently competitive market environment.