A．What is Michelin star? Explain its role in hospitality industry.
Michelin star award for the cuisine. Among the elements taken into account are the quality of the ingredients, the technical ability shown in their preparation, the combination of flavors, the creativity and the consistency of the cooking and the value for money it offers. Stars are only awarded for the food on the plate. Comfort and decor are not taken into account when stars are awarded. The Guide does not put pressure on anyone to invest in a particular way; if chefs want surroundings which meet the expectations of their customers and wish to provide a particular environment for customers to enjoy their food, that’s up to the chefs themselves。Michelin guide awards one to three stars to a small number of restaurants of outstanding quality. Stars are awarded sparingly; for instance, in the UK and Ireland 2004 guide, out of 5,500 entries, there are 98 with one star ("a very good restaurant in its category"), 11 with two stars ("excellent cooking, worth a detour"), and only 3 with three stars ("exceptional cuisine, worth a special journey"). In view of "Guide" fame, as well as a long history began in 1900, many chefs to be able to place in them to achieve good rankings even hard working.
B. If you are a general manager of a five star hotel, will you apply the Michelin for your hotel or the qualified restaurant with your hotel? Please explain.
If I am a general manager of a five star hotel ,I will not apply the Michelin for my hotel or the qualified restaurant with my hotel.
The “Guide “ may promote my hotel well. But nowadays there are many Controversies with Michelin guide .peoples’ reputation the Michelin Guides are subject to increasing amounts of scrutiny and criticism.
People thought that the inspection standards of Michelin was lax. Since the man Pascal Rémy,. a Michelin inspector, and also a former Gault Millau employee, wrote a tell-all book in 2004, claiming that Michelin had become extremely lax in its standards. He gave evidence that, though the guide claims to visit all 4,000 reviewed restaurants every 18 months in order to keep the guide up to standards, they are actually visited about every 3.5 years, unless a specific complaint had been made.[6] Rémy's employment was terminated. He brought a court case for unfair dismissal, which was unsuccessful.
Second, the Michelin guide with biases to the hotels not in French. As the Michelin Guide is published by a French company, some US food critics have claimed that the rating system is biased towards French cuisine, or towards the formality and presentation of the dining experience.
At last due to my hotel is 5 stars hotel, every part of my hotel is important. No matter the restaurant or the lodging department, so I will not only put the energy on the Michelin. And no matter getting or losing a star will have stress affect my chief and manager so that they may afraid to innovate. As a 5star hotel innovator is very important which the power to improve our hotel.
Due to the reasons above I decided not apply the Michelin for my hotel.
