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Determining the Success Factors and Standards of Michelin Star Restaurants: The Example of San Sebastian in Spain

Yıl 2022, Cilt: 6 Sayı: 1, 137 - 161, 27.03.2022
https://doi.org/10.32572/guntad.993924

Öz

The aim of this study is to examine the success factors and standards of Michelin Star restaurants. The research was carried out in accordance with the qualitative research method and exploratory research model. Within the scope of the research, semi-structured interviews were conducted with the chefs of Michelin-Starred restaurants in the San Sebastian region, one of the best restaurants in the world, and Spain's success in having the most Michelin-starred restaurants per square meter in the world for years. As a result of the research, it has been seen that Michelin Star restaurants have been successful with their calm and nature-friendly restaurant features, annual and seasonal continuous improvement of the menus, a modernized service quality by preserving the traditional, supply processes focused on local and sustainable products, and continuous innovation. However, in the evaluations of the chefs regarding the Michelin Guide, it has been revealed that the chefs think that not publishing the necessary factors for the Michelin Star reinforces the focus of the businesses on original, innovative and quality works. Regarding the results obtained, evaluations and suggestions were made to restaurant operators, kitchen chefs, experts in the field of gastronomy and academics.

Kaynakça

  • Aguirre, J., ve Andrade, L. (2013). Students perception of the 21st Century Chefs. PASOS. Revista de Turismo y Patrimonio Cultural, 11(2), 417-425.
  • Akoğlu, A., Çavuş, O., ve Bayhan, İ. (2017). Michelin yıldızlı restoran şeflerinin moleküler gastronomi algı ve eğilimleri: San Sebastian, İspanya örneği. Journal of Tourism and Gastronomy Studies, 43, 59.
  • Albayrak, A. (2014). Hava limanı restoranlarında hizmet kalitesinin önem performans analiziyle değerlendirilmesi. Journal of Business Research Turk, 157-178.
  • Alonso, A. D., O'neill, M., Liu, Y., ve O'shea, M. (2013). Factors driving consumer restaurant choice: An exploratory study from the Southeastern United States. Journal of Hospitality Marketing & Management, 547-567. https://doi.org/10.1080/19368623.2012.671562
  • Arıker, Ç. (2012). Tüketicilerin restoran seçiminde kullandıkları seçim kriterleri ile demografik özellikleri arasındaki ilişki. Öneri Dergisi, 10(38), 11-31.
  • Auty, S. (1992). Consumer choice and segmentation in the restaurant industry. The Service Industries Journal, 324-339. https://doi.org/10.1080/02642069200000042
  • Batra, A. (2008). Foreign tourists' motivation and information source(s) influencing their preference for eating out at ethnic restaurants in bangkok. International Journal of HospitalityveTourism Administration, 1-17. https://doi.org/10.1080/15256480801910178.
  • Bhuyan, S. (2010). Do consumers' attitudes and preferences determine their FAFH behavior? An application of the theory of planned behavior. Agribusiness, 27(2), 205-220. https://doi.org/10.1002/agr.20256
  • Blake, A., Crewe, Q. (1978). Great chefs of france. Londra: Mitchell Beazley Artists House, 11,32.
  • Böke, K. (2014). Örnekleme. Kaan Böke (Ed.), Sosyal bilimlerde araştırma yöntemleri içinde (105-147). İstanbul: Alfa Basım Yayım Dağıtım.
  • Braun, V., & Clarke, V. (2021). To saturate or not to saturate? Questioning data saturation as a useful concept for thematic analysis and sample-size rationales. Qualitative Research In Sport, Exercise And Health, 13(2), 201-216
  • Cifci, H., Gok, I., Atsiz, O. & Cifci, I. (2021). Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs’ Perspectives, Journal of Culinary Science & Technology, DOI: 10.1080/15428052.2021.1929634
  • Clark, M. A., ve Wood, R. C. (1998). Consumer loyalty in the restaurant industry–A preliminary exploration of the issues. International Journal of Contemporary Hospitality Management, 139-144. https://doi.org/10.1108/00070709910272196
  • Cohen, E., ve Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of tourism Research, 31(4), 755-778. https://doi.org/10.1016/j.annals.2004.02.003
  • Creswell, J. W., & Poth, C. N. (2016). Qualitative inquiry and research design: Choosing among five approaches. Sage publications.
  • Cullen, F. (2005). Factors influencing restaurant selection in Dublin. Journal of Food Service Business Research, 53-85. doi:10.1300/J369v07n02_05
  • Cullen, F. (2005). Factors influencing restaurant selection in Dublin. Journal of Food Service Business Research, 53-85. https://doi.org/10.1300/J369v07n02_05
  • Daries, N., Eduardcristobal-Fransi, Bertaferrer-Rosell, ve Marine-Roig, E. (2018). Maturity and development of high-quality restaurant websites: A comparison of Michelin-starred restaurants in France, Italy and Spain. International Journal of Hospitality Management, 73, 125-137. Doi: Https://Doi.Org/10.1016/J.İjhm.2018.02.007
  • Daries, N., Marine-Roig, E., Ferrer-Rosell, B., ve Cristobal-Fransi, E. (2021). Do High-Quality Restaurants Act as Pull Factors To a Tourist Destination?. Tourism Analysis, 26(2-3), 195-210. https://doi.org/10.3727/108354221X16079839951466
  • Daries, N., Moreno, J. ve Cristóbal-Fransi, E. (2021). Michelin Stars Shine Brightly, But Are They Profitable?. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2021.100352
  • Defranco, A., Wortman, J., Lam, T. ve Countryman, C. (2005). A cross-cultural comparison of customer complain behavior in restaurants in hotels, Asia Pasific Journal of Tourism Research, 10 (2), 173-190. https://doi.org/10.1080/10941660500135969
  • Dey, I. (1993). Qualitative data analysis: A user-friendly guide forsocialscientists. London: Routledge Publications.
  • Ehrmann, T., Meiseberg, B., ve Ritz, C. (2009). Superstar effects in deluxe gastronomy–An empirical analysis of value creation in German quality restaurants. Kyklos, 62(4), 526-541. https://doi.org/10.1111/j.1467-6435.2009.00449.x
  • Elo, S. ve Kyngäs, H. (2008). The qualitative content analysis process. Journal of Advanced Nursing, 62(1), 107-115.
  • Fatimah, U. Z., Boo, H. C., Sambasivan, M., ve Salleh, R. (2011). Foodservice hygiene factors: The consumer perspective. International Journal of Hospitality Management, 38-45. https://doi.org/10.1016/j.ijhm.2010.04.001
  • Fern, O.S. (2016). A short history of the Michelin Guide: How the Michelin Tyre Company Founded A Foodie Guide. Straitstimes. https://www.straitstimes.com/lifestyle/food/a-short-history-of-the-michelin-guide-how-the-michelin-tyre-company-founded-a-foodie Erişim Tarihi: 29.05.2021
  • Filimonau, V., ve Krivcova, M. (2017). Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions. Journal of Cleaner Production. https://doi.org/10.1016/j.jclepro.2016.12.080
  • Fu, Y.-Y., ve Parks, S. C. (2001). The relationship between restaurant service quality and consumer loyalty among the elderly. Journal of Hospitality & Tourism Research, 320-336. https://doi.org/10.1177/109634800102500306
  • Giousmpasoglou, C., Brown, L., ve Cooper, J. (2018). Alcohol and other drug use in Michelin-starred kitchen brigades. International Journal of Hospitality Management, 70, 59-65. https://doi.org/10.1016/j.ijhm.2017.11.003
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Michelin Yıldızlı Restoranlarda Başarı Faktörleri ve Standartların Tespit Edilmesi: İspanya San Sebastian Örneği

Yıl 2022, Cilt: 6 Sayı: 1, 137 - 161, 27.03.2022
https://doi.org/10.32572/guntad.993924

Öz

Bu çalışmanın amacı Michelin Yıldızlı restoranların başarı faktörleri ve standartlarının incelenmesidir. Araştırma nitel araştırma yöntemine ve keşifsel araştırma modeline uygun olarak gerçekleştirilmiştir. Araştırma kapsamında İspanya’nın en çok Michelin Yıldızlı restoranını bulundurma başarısını yıllarca korumuş ve dünyanın en iyi restoranlarının bulunduğu yerlerden olan San Sebastian şehrinde, Michelin Yıldızlı restoranların şefleriyle yarı yapılandırılmış mülakatlar gerçekleştirilmiştir. Araştırma sonucunda Michelin Yıldızlı restoranlarda sakin ve doğaya yakın restoran özelliği, menülerin yıllık ve mevsimlik sürekli geliştirilmesi, gelenekseli koruyarak modernleşen bir hizmet kalitesi, yerel ve sürdürülebilir ürün odaklı tedarik süreçleri, sürekli inovasyon gibi unsurlarıyla başarı sağladıkları görülmüştür. Bununla birlikte şeflerin Michelin Rehberine ilişkin değerlendirmelerinde şeflerin Michelin Yıldızı için gerekli faktörlerin yayımlanmamasının işletmelerin özgün, yenilikçi ve kaliteli çalışmalara yoğunlaşmasını pekiştirdiğini düşündükleri ortaya konulmuştur. Elde edilen sonuçlara ilişkin restoran işletmecilerine, mutfak şeflerine, gastronomi alanıyla ilgili uzmanlara ve akademisyenlere yönelik değerlendirme ve önerilerde bulunulmuştur.

Kaynakça

  • Aguirre, J., ve Andrade, L. (2013). Students perception of the 21st Century Chefs. PASOS. Revista de Turismo y Patrimonio Cultural, 11(2), 417-425.
  • Akoğlu, A., Çavuş, O., ve Bayhan, İ. (2017). Michelin yıldızlı restoran şeflerinin moleküler gastronomi algı ve eğilimleri: San Sebastian, İspanya örneği. Journal of Tourism and Gastronomy Studies, 43, 59.
  • Albayrak, A. (2014). Hava limanı restoranlarında hizmet kalitesinin önem performans analiziyle değerlendirilmesi. Journal of Business Research Turk, 157-178.
  • Alonso, A. D., O'neill, M., Liu, Y., ve O'shea, M. (2013). Factors driving consumer restaurant choice: An exploratory study from the Southeastern United States. Journal of Hospitality Marketing & Management, 547-567. https://doi.org/10.1080/19368623.2012.671562
  • Arıker, Ç. (2012). Tüketicilerin restoran seçiminde kullandıkları seçim kriterleri ile demografik özellikleri arasındaki ilişki. Öneri Dergisi, 10(38), 11-31.
  • Auty, S. (1992). Consumer choice and segmentation in the restaurant industry. The Service Industries Journal, 324-339. https://doi.org/10.1080/02642069200000042
  • Batra, A. (2008). Foreign tourists' motivation and information source(s) influencing their preference for eating out at ethnic restaurants in bangkok. International Journal of HospitalityveTourism Administration, 1-17. https://doi.org/10.1080/15256480801910178.
  • Bhuyan, S. (2010). Do consumers' attitudes and preferences determine their FAFH behavior? An application of the theory of planned behavior. Agribusiness, 27(2), 205-220. https://doi.org/10.1002/agr.20256
  • Blake, A., Crewe, Q. (1978). Great chefs of france. Londra: Mitchell Beazley Artists House, 11,32.
  • Böke, K. (2014). Örnekleme. Kaan Böke (Ed.), Sosyal bilimlerde araştırma yöntemleri içinde (105-147). İstanbul: Alfa Basım Yayım Dağıtım.
  • Braun, V., & Clarke, V. (2021). To saturate or not to saturate? Questioning data saturation as a useful concept for thematic analysis and sample-size rationales. Qualitative Research In Sport, Exercise And Health, 13(2), 201-216
  • Cifci, H., Gok, I., Atsiz, O. & Cifci, I. (2021). Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs’ Perspectives, Journal of Culinary Science & Technology, DOI: 10.1080/15428052.2021.1929634
  • Clark, M. A., ve Wood, R. C. (1998). Consumer loyalty in the restaurant industry–A preliminary exploration of the issues. International Journal of Contemporary Hospitality Management, 139-144. https://doi.org/10.1108/00070709910272196
  • Cohen, E., ve Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of tourism Research, 31(4), 755-778. https://doi.org/10.1016/j.annals.2004.02.003
  • Creswell, J. W., & Poth, C. N. (2016). Qualitative inquiry and research design: Choosing among five approaches. Sage publications.
  • Cullen, F. (2005). Factors influencing restaurant selection in Dublin. Journal of Food Service Business Research, 53-85. doi:10.1300/J369v07n02_05
  • Cullen, F. (2005). Factors influencing restaurant selection in Dublin. Journal of Food Service Business Research, 53-85. https://doi.org/10.1300/J369v07n02_05
  • Daries, N., Eduardcristobal-Fransi, Bertaferrer-Rosell, ve Marine-Roig, E. (2018). Maturity and development of high-quality restaurant websites: A comparison of Michelin-starred restaurants in France, Italy and Spain. International Journal of Hospitality Management, 73, 125-137. Doi: Https://Doi.Org/10.1016/J.İjhm.2018.02.007
  • Daries, N., Marine-Roig, E., Ferrer-Rosell, B., ve Cristobal-Fransi, E. (2021). Do High-Quality Restaurants Act as Pull Factors To a Tourist Destination?. Tourism Analysis, 26(2-3), 195-210. https://doi.org/10.3727/108354221X16079839951466
  • Daries, N., Moreno, J. ve Cristóbal-Fransi, E. (2021). Michelin Stars Shine Brightly, But Are They Profitable?. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2021.100352
  • Defranco, A., Wortman, J., Lam, T. ve Countryman, C. (2005). A cross-cultural comparison of customer complain behavior in restaurants in hotels, Asia Pasific Journal of Tourism Research, 10 (2), 173-190. https://doi.org/10.1080/10941660500135969
  • Dey, I. (1993). Qualitative data analysis: A user-friendly guide forsocialscientists. London: Routledge Publications.
  • Ehrmann, T., Meiseberg, B., ve Ritz, C. (2009). Superstar effects in deluxe gastronomy–An empirical analysis of value creation in German quality restaurants. Kyklos, 62(4), 526-541. https://doi.org/10.1111/j.1467-6435.2009.00449.x
  • Elo, S. ve Kyngäs, H. (2008). The qualitative content analysis process. Journal of Advanced Nursing, 62(1), 107-115.
  • Fatimah, U. Z., Boo, H. C., Sambasivan, M., ve Salleh, R. (2011). Foodservice hygiene factors: The consumer perspective. International Journal of Hospitality Management, 38-45. https://doi.org/10.1016/j.ijhm.2010.04.001
  • Fern, O.S. (2016). A short history of the Michelin Guide: How the Michelin Tyre Company Founded A Foodie Guide. Straitstimes. https://www.straitstimes.com/lifestyle/food/a-short-history-of-the-michelin-guide-how-the-michelin-tyre-company-founded-a-foodie Erişim Tarihi: 29.05.2021
  • Filimonau, V., ve Krivcova, M. (2017). Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions. Journal of Cleaner Production. https://doi.org/10.1016/j.jclepro.2016.12.080
  • Fu, Y.-Y., ve Parks, S. C. (2001). The relationship between restaurant service quality and consumer loyalty among the elderly. Journal of Hospitality & Tourism Research, 320-336. https://doi.org/10.1177/109634800102500306
  • Giousmpasoglou, C., Brown, L., ve Cooper, J. (2018). Alcohol and other drug use in Michelin-starred kitchen brigades. International Journal of Hospitality Management, 70, 59-65. https://doi.org/10.1016/j.ijhm.2017.11.003
  • Ha, J., ve Jang, S. (2010). Efects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 520-529. https://doi.org/10.1016/j.ijhm.2009.12.005
  • Ha, J., ve Jang, S. (2010). Efects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 520-529. https://doi.org/10.1016/j.ijhm.2009.12.005
  • Haddaji, M., Albors-Garrigós, J., ve García-Segovia, P. (2017). Women chefs’ experience: Kitchen barriers and success factors. International Journal of Gastronomy and Food Science, 9, 49-54.
  • Han, H., ve Ryu, K. (2009). The roles of the physical environment, price perception and customer satisfaction in determining customer loyalty in the restaurant industry. Journal of Hospitality ve Tourism Research, 487-510. https://doi.org/10.1177/1096348009344212
  • Harrington, R.J., Ottenbacher, M.J., Kendall, K.W., (2011). Fine-dining restaurant selection: Direct and moderating effects of customer attributes, Journal of Food Service Business Research. (14), 272-289. https://doi.org/10.1080/15378020.2011.594388
  • Henson, S., Majowicz, S., Masakure, O., Sockett, P., Jones, A., Hart, R., Knowles, L. (2006). Consumer assessment of the safety of restaurants: The role of ınspection notices and other ınformation cues. Journal of Food Safety, 275-301. https://doi.org/10.1111/j.1745-4565.2006.00049
  • Heung, V. C. (2002). American theme restaurants: A study of consumer's perceptions of the important attributes in restaurant selection. Asia Pacific Journal of Tourism Research, 19-28. https://doi.org/10.1080/10941660208722106
  • Horn, P.L. (1991). Handbook of French popular culture. USA: Greenwood Publishing Group, 97-113
  • Jin, N., Lee, S., ve Huffman, L. (2012). Impact of restaurant experience on brand image and customer loyalty: Moderating role of dining motivation. Journal of Travel &Tourism Marketing, 532-551. https://doi.org/10.1080/10548408.2012.701552
  • Johnson, C., Surlemont, B., Nicod, P., ve Revaz, F. (2005). Behind the stars: A concise typology of Michelin restaurants in Europe. Cornell Hotel and Restaurant Administration Quarterly, 46 (2), 170-187. https://doi.org/10.1177/0010880405275115
  • Jones, C. (2018). Restaurant food choices by moms: An exploratory study. Journal of Food Service Business Research, 1-17. https://doi.org/10.1080/15378020.2018.1425070
  • Kara, A., Kaynak, E., ve Küçükemiroğlu, O. (1997). Marketing strategies for fast-food restaurants: A costumer view. British Food Journal, 318-324. https://doi.org/10.1108/00070709710194014
  • Kim, Y.-S., Bergman, C., ve Raab, C. (2010). Factors that impact mature customer dining choices in Las Vegas. Journal of Food Service Business Research, 178-192. https://doi.org/10.1080/15378020.2010.500237
  • Kivela, J. J. (1997). Restaurant marketing: Selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 116-123. https://doi.org/10.1108/09596119710164650
  • Knutson, B., Beck, J., ve Elsworth, J. (2006). The two dimensions of restaurant selection ımportant to the mature market. Journal of Hospitality ve Leisure Marketing, 35-47. https://doi.org/10.1300/J150v14n03_04
  • Koo, L.C., Tao, F.K.C. and Yeung, J.H.C. (1999), "Preferential segmentation of restaurant attributes through conjoint analysis", International Journal of Contemporary Hospitality Management, Vol. 11 No. 5, pp. 242-253. https://doi.org/10.1108/09596119910272784
  • Ladki, S. M., ve Nomami, M. Z. (1996). Consumer involvement in restaurant selection. Journal of Nutrition in Recipe ve Menu Development, 15-32. https://doi.org/10.1300/J071v02n01_03
  • Lam, T. ve Tang, V. (2003). Recognizing customer complaint behavior: The case of Hong Kong hotel restaurants, Journal of Travel ve Tourism Marketing, 14 (1), 69-86. https://doi.org/10.1300/J073v14n01_05
  • Lane, C. (2010). The Michelin-starred restaurant sector as a cultural industry: A cross-national comparison of restaurants in the UK and Germany. Food, Culture & Society, 13 (4), 493-519. https://doi.org/10.2752/175174410X12777254289303
  • Lewis, R. C. (1981). Restaurant advertising: Appeals and consumers’ intentions. Journal of Advertising Research, 69-74.
  • Michelin Guide (202). About Us https://guide.michelin.com/en/about-us (Accessed May 13, 2021).
  • Namkung, Y., ve Jang, S. (2008). Are highly satisfied restaurant customers really different? A quality perception perspective. International Journal of Contemporary Hospitality Management, 142-155. https://doi.org/10.1108/09596110810852131
  • Onorati, M. G., ve Giardullo, P. (2020). Social media as taste re-mediators: emerging patterns of food taste on TripAdvisor. Food, Culture & Society, 23(3), 347- https://doi.org/10.1080/15528014.2020.1715074
  • Otero, J. (2018). High-status food is changing: New gastronomic perspectives. International Journal of Gastronomy and Food Science, 11, 35-40. https://doi.org/10.1016/j.ijgfs.2017.11.003
  • Ottenbacher, M., Harrington, R. J. (2007). The innovatıon development process of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 19(6), 444-460. https://doi.org/10.1108/09596110710775110
  • Özdemir, B. (2010). Dışarıda yemek yeme olgusu: Kuramsal bir model önerisi. Anatolia: Turizm Araştırmaları Dergisi, 218-232.
  • Paul, J (2013). Michelin Guide – from past to present. Modern Gentleman Magazine. https://www.moderngentlemanmagazine.com/michelin-guide-from-past-to-present/, Erişim Tarihi, 21.05.2021
  • Pedreja, M., ve Yagüe, J. (2001). What information do customers use when choosing a restaurant? International Journal of Contemporary Hospitality Management, 316-318. https://doi.org/10.1108/EUM0000000005966.
  • Pérez-Lloréns, J. L. (2019). Cooking-Science-Communication (CSC): The ideal trident to enjoy the dining experience. International Journal of Gastronomy and Food Science, 16, 100134. https://doi.org/10.1016/j.ijgfs.2019.100134
  • Presenza, A., ve Petruzzelli, A. M. (2019). Investigating business model innovation in Haute Cuisine. Role and behavior of chef-entrepreneurs. International Journal of Hospitality Management, 82, 101-111. https://doi.org/10.1016/j.ijhm.2019.03.027.
  • Qu, H. (1997). Determinant factors and choice intention for Chinese restaurant dining: a multivariate approach. Journal of Restaurant ve Foodservice Marketing, 2(2), 35-49. https://doi.org/10.1300/J061v02n02_03
  • Oğan, Y., ve Durlu Özkaya, F. (2018). Üniversite çalışanlarının yiyecek ve içecek işletmesi tercihleri üzerine bir araştırma. Uluslararası Artvin Sempozyumu, 18-20.
  • Raab, C., Mayer, K., Kim, Y. S., ve Shoemaker, S. (2009). Price-sensitivity measurement: a tool for restaurant menu pricing. Journal of Hospitality & Tourism Research, 33(1), 93-105. https://doi.org/10.1177/1096348008329659
  • Rahman, M. S. (2012). Dynamics of consumers’ perception, demographic characteristics and consumers’ behavior towards selection of a restaurant: An exploratory study on Dhaka city consumers. Business Strategy Series,75-88. https://doi.org/10.1108/17515631211205488
  • Riley, R. W., ve Love, L. L. (2000). The state of qualitative tourism research. Annals of tourism research, 27(1), 164-187.
  • Robert J. Harrington, Simon G. Fauser, Michael C. Ottenbacher ve Annika Kruse (2013). Key Information Sources Impacting Michelin Restaurant Choice, Journal of Foodservice Business Research, 16:3, 219-234, https://doi.org/10.1080/15378020.2013.782240
  • Smith, O. (2016, Ekim 11). Mapped: Every Michelin-starred restaurant on earth. The Telegraph, S. 1-3. Cookies Andy Hayler.
  • Soriano, D. R. (2002). Customers's expectations factors in restaurants: The situation in Spain. International Journal of Quality ve Reliability Management, 1055-1067. https://doi.org/10.1108/02656710210438122
  • Sparks, B., Bowen, J. and Klag, S. (2003), "Restaurants and the tourist market", International Journal of Contemporary Hospitality Management, Vol. 15 No. 1, pp. 6-13. https://doi.org/10.1108/09596110310458936
  • Steinberger, M (2016). The New York. Michelin and the deaths of two French Chefs.https://www.newyorker.com/culture/culture-desk/michelin-and-the-deaths-of-two-french-chefs. Accessed 15.06.2019.
  • Sulek, J. M., ve Hensley, R. L. (2004). The relative ımportance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 235-247. https://doi.org/10.1177/0010880404265345
  • Tsaur, S. H., ve Lo, P. C. (2020). Measuring memorable dining experiences and related emotions in fine dining restaurants. Journal of Hospitality Marketing & Management, 29(8), 887-910. https://doi.org/10.1080/19368623.2020.1748157
  • Tse, A. C., Sin, L., ve Yim, F. H. (2002). How a crowded restaurant affects consumers’ attribution behavior. International Journal of Hospitality Management, 449-454. https://doi.org/10.1016/S0278-4319(02)00035-X
  • Tüzünkan, D., ve Albayrak, A. (2016). The importance of restaurant physical environment for Turkish customers. Journal of Tourism Research ve Hospitality, 5(1), 1-7. http://dx.doi.org/10.4172/2324-8807.1000154
  • Vargas-Sánchez, A., ve López-Guzmán, T. (2018). Protection of culinary knowledge generation in Michelin-Starred Restaurants. The Spanish case. International Journal of Gastronomy and Food Science, 14, 27-34. https://doi.org/10.1016/j.ijgfs.2018.09.001
  • Wootan, M. G., ve Osborn, M. (2006). Availability of nutrition information from chain restaurants in the United States. American journal of preventive medicine, 30(3), 266-268. https://doi.org/10.1016/j.amepre.2005.10.006
  • Worsfold, D. (2006). Consumer information on hygiene inspections of food premises. Journal of Food Service, 23-31. https://doi.org/10.1111/j.1745-4506.2006.00017
  • Yıldırım, A. ve Şimşek, H. (2013). Sosyal Bilimlerde Nitel Araştırma Yöntemleri. Ankara: Seçkin Yayıncılık.
  • Yi, S., Zhao, J., ve Joung, H.-W. (2017). Influence of price and brand image on restaurant customers’ restaurant selection attribute. Journal of Food Service Business Research. https://doi.org/10.1080/15378020.2017.1368808
  • Yüksel, A., ve Yüksel, F. (2002). Measurement of tourist satisfaction with restaurant services: A segment-based approach. Journal of Vacation Marketing, 52-68. https://doi.org/10.1177/135676670200900104.
Toplam 79 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm Makaleler
Yazarlar

Osman Çavuş 0000-0002-9815-4424

M. Hamil Nazik Bu kişi benim 0000-0003-3224-1215

Yayımlanma Tarihi 27 Mart 2022
Kabul Tarihi 23 Aralık 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 6 Sayı: 1

Kaynak Göster

APA Çavuş, O., & Nazik, M. H. (2022). Michelin Yıldızlı Restoranlarda Başarı Faktörleri ve Standartların Tespit Edilmesi: İspanya San Sebastian Örneği. Güncel Turizm Araştırmaları Dergisi, 6(1), 137-161. https://doi.org/10.32572/guntad.993924

Değerli Araştırmacılar,

Dergimize gönderilen çalışmalar geliş sırasına ve konusuna göre öncelikle editör değerlendirmesinden geçmekte, editör görüşü doğrultusunda hakem değerlendirmesine karar verilmektedir. Değerlendirme süreci tamamlanan çalışmalar da aynı şekilde değerlendirmenin tamamlanma tarihlerine, türlerine ve kapsamlarına göre yayıma kabul edilmektedir. Bu yüzden GTAD'a gönderilen çalışmaların herhangi bir sayıda yayıma kabul edileceğinin planlanarak önerilmemesi gerektiğini tekrar hatırlatmak isteriz. Detaylı bilgi için yayın politkası incelenebilir.