米其林餐廳指南研究之回顧與近期發展

Recent Development in Research of Michelin Red Guide: A Review

10.6158/JLTIR.200904_4(1).0009

蘇靖淑(Ching-Shu Su)；洪久賢(Jeou-Shyan Horng)

米其林 ； 餐廳 ； 廚藝 ； 美食 ； 法國料理 ； Michelin ； Restaurant ； Culinary art ； Gastronomy ； French cuisine

休閒暨觀光產業研究

4卷1期（2009 / 04 / 01）

116 - 128

繁體中文

本研究以文獻回顧法對於以米其林餐廳指南之星級餐廳為主題或研究對象之論文進行分析，並以文件分析法分析米其林餐廳指南(Michelin Red Guide)的相關報導及文件資料，探討其發展、內容及評鑑方式。本研究之具體目的為：（一）了解米其林餐廳指南對餐廳行為的影響；（二）分析米其林星級餐廳的關鍵成功因素；（三）分析米其林餐廳指南的優點與負面影響；（四）對台灣餐飲業及餐飲教育之發展提出建議。研究結果以研究論著產出時間分佈概況、研究論著出處、研究方法與研究對象之分析以及研究主題之分析四個部分呈現。在研究主題之分析中，將研究主題歸納為七項；主要包括米其林星級餐廳主廚之特質與應具備之技巧、米其林星級餐廳主廚之領導風格、米其林星級餐廳菜餚之特質、米其林星級餐廳之經營策略、米其林餐廳指南對餐廳的影響、米其林星級餐廳之關鍵成功因素及米其林餐廳指南的優點與負面影響。最後，提出對台灣餐飲業及餐旅教育之建議，以及未來研究的方向。

Literature review and document analysis were employed in this research. Literature review was utilized to analyze the research articles of starred restaurants. Document analysis was used to analyze the relevant reports to explore the development, content and rating manner of Michelin Red Guide. In these articles, the starred restaurant was as subjective topic or research object. According to the review and analysis of starred restaurant researches, the purposes of this study are fourfold: (1) to understand the impact of Michelin Red Guide on the behavior of restaurants; (2) to analyze the key successful factors of Michelin starred restaurants; (3) to analyze the advantages and negative influence of Michelin Red Guide; (4) to make suggestion to the development of foodservice industry and hospitality education. The result of this study was displayed by four parts-the distribution of publishing time, the source (journals), methodology and research subjects. And, the subjects were generalized to be seven categories and each category was deeply explored and analyzed. They include chefs' characters and possessed skills, chefs' leadership style, the characters of cuisine, the strategies of operation and management of Michelin starred restaurants, and the impact of Michelin Red Guide on restaurants, key success factors of starred restaurants and the advantages or negative influence of Michelin Red Guide. Finally, it was proposed to make suggestion to foodservice industry and hospitality education. Suggestions were offered for the direction of future research.

1. (2005).New York to get USA's first Michelin guide.Caterer & Hotelkeeper,194,4364.
2. (2007).Michelin Red Guide 2007 France: Hotels & Restaurants.France:Michelin Travel.
3. Altheide, D. L.(1996).Qualitative media analysis.Newbury Park, CA:Sage.
4. Balazs, K.(2001).Take one entrepreneur: The recipe for success of France's great chefs.European Management Journal,20(3),247-259.
5. Balazs, K.(2001).Some like it haute: Leadership lessons from France's great chefs.Organizational Dynamics,30(2),134-148.
6. Cotter, M.,Snyder, W.(1996).How mobile stars affect restaurant pricing behavior.Cornell Hotel and Restaurant Administration Quarterly,37(2),34-41.
7. Cotter, M.,Snyder, W.(1998).How guide books affect restaurant behavior.Journal of Restaurant & Foodservice Marketing,3(1),69-75.
8. Flandrin, J.,Montanari, M. (ed.)(1999).Food: a culinary history from antiquity to the present.NY:Columbia University Press.
9. Johnson, C.,Surlemont, B.,Nicod, P.,Revaz, F.(2005).Behind the stars: A concise typology of Michelin restaurants in Europe.Cornell Hotel and Restaurant Administration Quarterly,46(2),170-187.
10. Jonas, S.,Gordon, S. J.(2000).30 secrets of the world's healthiest cuisines: Global eating tips and recipes from China, France, Japan, the Mediterranean, Africa, and Scandinavia.NY:John Wiley & Sons.
11. Klosse, P. R.,Riga, J.,Cramwinckel, A. B.,Saris, W. H. M.(2004).The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food.Food Service Technology,4,107-115.
12. Neuman, W. L.、朱柔若譯(2002)。社會研究方法－質化與量化取向。台北市:揚智文化。
13. Ottenbacher, M.,Harrington, R. J.(2007).The innovation development process of Michelin-starred chefs.International Journal of Contemporary Hospitality Management,19(6),440-460.
14. Pratten, J. D.(2003).Case study: What makes a great chef.British Food Journal,105(7),454-459.
15. Snyder, W.,Cotter, M.(1998).The Michelin guide and restaurant-pricing strategies.Journal of Restaurant & Foodservice Marketing,3(1),51-67.
16. Surlemont, B.,Chentrain, D.,Nlemvo, F.,Johnson, C.(2005).Revenue models in haute cuisine: an exploratory analysis.International Journal of Contemporary Hospitality Management,17(4),286-301.
17. Surlemont, B.,Johnson, C.(2005).The role of guides in artistic industries: the special case of the "star system" in the haute-cuisine sector.Managing Service Quality,15(6),577-590.
18. Trubek, A. B.(2000).Haute cuisine: How the French invented the culinary profession.Philadelphia:University of Pennsylvania Press.
19. 彭怡平(1998)。名廚的畫像。台北市:商周。
20. 彭怡平(1998)。隱藏的美味：深度探訪法國美食文化風景。台北市:商周。
21. 歐用生(1995)。質的研究。台北市:師大書苑。
22. 蔡倩玟(2005)。美食考－歐洲飲食文化地圖。台北市:果實。
23. 謝忠道(2005)。一本紅皮書、四百個密探，創造出法式料理封神榜解密米其林美食聖經。商業周刊，944，8-12。
24. 謝忠道(2005)。慢食－味覺藝術的巴黎筆記。台北市:果實。
25. 謝忠道(2005)。米其林廚師群像四大料理王的摘星傳奇。商業周刊，944，18-24。
26. 謝忠道(2005)。拿者信用卡，終身吃美食影響力最大的美食○○七。商業周刊，944，14-17。
27. 謝忠道(2005)。另一種聲音比米其林更像評鑑的指南。商業周刊，944，26。

1. 陳貴凰、洪文發(2011)。不同世代台灣廚師職涯發展之研究。餐旅暨觀光，8(3)，167-189。
2. 陳貴凰、洪文發、吳菊(2012)。廚藝戲曲定期展演─文本中臺灣廚師奮鬥故事解讀。島嶼觀光研究，4(4)，74-108。
3. 陳美惠(2013)。由Zagat Survey探討餐廳主題裝潢和服務對顧客用餐滿意度的比較。島嶼觀光研究，6(3)，1-25。
4. 郭虹妏,姜淳方(2020)。顧客對米其林星級與必比登推介餐廳態度之研究。餐旅暨觀光，17(2)，19-46。
5. 黃棣華、陳貴凰(2010)。台灣文化美食餐廳評鑑制度中評估指標之建構。餐旅暨家政學刊，7(3)，235-259。
6. 黃穗華、陳貴凰(2011)。呷飽、呷好、呷巧、呷健康―臺灣辦桌菜單品項演變之研究。餐旅暨觀光，8(2)，97-126。
7. 蘇靖淑、洪久賢(2011)。台灣餐廳評鑑制度執行與發展之研究。運動休閒餐旅研究，6(1)，45-65。
8. 趙仁方、李泳陞(2017)。廚師微型創業失敗因素之探討。休閒與遊憩研究，9(1)，121-153。
9. (2016)。地方飲食列入餐廳常態性菜單設計之關鍵成功因素研究。靜宜人文社會學報，10(2)，71-108。