THE EFFECT OF THE MICHELIN GUIDE ON ATTRACTING TOURISTS
(1)
(*) Corresponding Author
Abstract
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
Full Text:
PDFReferences
Al-Tarawneh, H. A. (2012) ‘The main factors beyond decision making.’ Journal of Management Research, 4(1) pp. 100-123.
Almquist, E., Senior, J. and Bloch, N. (2016) ‘The elements of value.’ Harvard Business Review, 94(9) pp. 47-53.
Aubke, F. (2014) ‘Creative Hot Spots: A Network Analysis of German Michelin‐Starred Chefs.’ Creativity and Innovation Management, 23(1) pp. 3-14.
Blank, G. (2007) Critics, Ratings and Society: The Sociology of Reviews. Lanham: Rowman and Littlefield.
Bouty, I. and Gomez, M. L. (2013) ‘Creativity in haute cuisine: Strategic knowledge and
practice in gourmet kitchens.’ Journal of culinary science & technology, 11(1) pp. 80
Boyne, S., Hall, D. and Williams, F. (2003) ‘Policy, support and promotion for food-related tourism initiatives: A marketing approach to regional development.’ Journal of Travel & Tourism Marketing, 14(3-4) pp 131-154.
Buhalis, D. (2000) ‘Marketing the competitive destination of future.’ Tourism Management, 21 pp. 97-116.
Cheung, C. M., Lee, M. K. and Rabjohn, N. (2008) ‘The impact of electronic word-of-mouth: The adoption of online opinions in online customer communities.’ Internet research, 18(3) pp. 229-247.
Chua, A. (2016) ‘Flood of tourists keeps regulars away from Michelin-starred stalls.’ Today Online. [Online] 28th August. [Accessed on 20 September 2016] http://www.todayonline.com/print/2351996 in Henderson, J. C. (2017) ‘Street food, hawkers and the michelin guide in singapore.’ British Food Journal, 119(4) pp. 790-802.
Cooper, C. (2012) Essentials of Tourism. Essex: Pearson Education.
Crompton, J. L. and McKay, S. L. (1997) ‘Motives of visitors attending festival events.’
Annals of Tourism Research, 24(2) pp. 425-439.
Djeri, L., Plavša, J. and Čerović, S. (2007) ‘Analysis of potential tourists’ behaviour in the process of deciding upon a tourist destination based on a survey conducted in Bačka region.’ Geographica Pannonica, 11(14) pp. 70-76.
Ehrmann, T., Meiseberg, B. and Ritz, C. (2009) ‘Superstar effects in deluxe gastronomy – an empirical analysis of value creation in german quality restaurants.’ Kyklos, 62(4) pp. 526–541.
Fox, R. (2007) ‘Reinventing the gastronomic identity of Croatian tourist destinations.’ International Journal of Hospitality Management, 26(3) pp. 546-559.
Gillespie, C. (2001) European Gastronomy into the 21st Century. Oxford: Butterworth-Heinemann.
Gordin, V., Trabskaya, J. and Zelenskaya, E. (2016) ‘The role of hotel restaurants in
gastronomic place branding.’ International Journal of Culture, Tourism, and
Hospitality Research, 10(1) pp. 81–90.
Harrington R. J., Ottenbacher, M. C. and K. W. Kendall (2011) ‘Fine-dining restaurant selection: direct and moderating effects of customer attributes.’ Journal of Foodservice Business Research, 14(3) pp. 272-289.
Harrington R. J., Fauser S. G., Ottenbacher M. C. and Kruse, A. (2013) ‘Key Information Sources Impacting Michelin Restaurant Choice.’ Journal of Foodservice Business Research, 16(3) pp. 219-234.
Henderson, J. C. (2017) ‘Street food, hawkers and the michelin guide in singapore.’ British Food Journal, 119(4) pp. 790-802.
Horner, S. and Swarbrooke, J. (2016) Consumer Behaviour in Tourism. 3rd ed., New York: Routledge.
Jansen-Verbeke, M. (1986) ‘Inner-city tourism: Resources, tourists and promoters.’ Annals of Tourism Research, 13(1) pp. 79-100.
Johnson, C., Surlemont, B., Nicod, P. and Revaz, F. (2005) ‘Behind the stars: a concise typology of Michelin restaurants in Europe.’ Cornell Hotel and Restaurant Administration Quarterly, 46(2) pp. 170-187.
Jones, M. T. (2009) ‘A celebrity chef goes global: the business of eating.’ Journal of Business Strategy, 30(5) pp. 14-23.
Karim, S. A. and Chi, C. G. Q. (2010) ‘Culinary tourism as a destination attraction: an empirical examination of destinations’ food image.’ Journal of Hospitality Marketing & Management, 19(6) pp. 531-555.
Kotler, P., Bowen, J. T. and Makens, J. C. (2014) Marketing for Hospitality and Tourism. 6th ed., Essex: Pearson Education.
Kotler, P. and Keller, K. L. (2016) Marketing Management. 15th ed., Essex: Pearson Education.
Kramer, R.M. (1999) ‘Trust and distrust in organizations: emerging perspectives, enduring questions.’ Annual Review of Psychology, 50(1) pp. 569-98.
Lane, C. (2010) ‘The michelin-starred restaurant sector as a cultural industry: a crossnational comparison of restaurants in the UK and Germany.’ Food, Culture and Society: An International Journal of Multidisciplinary Research, 13(4) pp. 493–519.
Liu, C. H. S., Su, C. S., Gan, B. and Chou, S. F. (2014) ‘Effective restaurant rating scale development and a mystery shopper evaluation approach.’ International Journal of Hospitality Management, 43, October, pp. 53–64.
Mattila, A. S. (2000) ‘The impact of culture and gender on customer evaluations of service encounters.’ Journal of Hospitality & Tourism Research, 24(2) pp. 263–273.
Michelin Guide. (no date) About us. [Online] [Accessed on 4th September 2018] https://guide.michelin.com/sg/about-us
Pedraja, M. and Yagüe, J. (2001) ‘What information do customers use when choosing a restaurant?.’ International Journal of Contemporary Hospitality Management, 13(6) pp. 316-318.
Petrick, J., Li, X. and Park S. (2007) ‘Cruise passengers’ decision-making processes.’ Journal of Travel and Tourism Marketing, 23(1) pp. 1–14.
Quek, E. (2016) ‘Starry starry blight: the Michelin effect.’ The Straits Times. [Online] 31st July. [Accessed on 26th October 2018] http://www.straitstimes.com/lifestyle/food/starry-starry-blight
Ritchie, J. B. and Crouch, G. I. (2003) The competitive destination: A sustainable tourism perspective. Oxon: CABI.
Sánchez-Cañizares, S. M. and López-Guzmán, T. (2012) ‘Gastronomy as a tourism resource: profile of the culinary tourist.’ Current Issues in Tourism, 15(3) pp. 229-245.
Saunders, M., Philip, L. and Thornhill, A. (2016) Research Methods for Business Students. 7th ed., London: Pearson Education.
Seyidov, J. and Adomaitienė, R. (2016) ‘Factors influencing local tourists’decision-making on choosing a destination: a case of azerbaijan.’ Ekonomika, 95(3) pp. 112-127.
Sparks, B., Bowen, J. and Klag, S. (2003) ‘Restaurants and the tourist market.’ International Journal of Contemporary Hospitality Management, 15(1) pp. 6-13.
Stierand, M. and Lynch, P. (2008) ‘The art of creating culinary innovations.’ Tourism and Hospitality Research, 8(4) pp. 337-350.
Strauss, W. and Howe, N. (1997) The Fourth Turning: An American Prophecy. New York: Broadway Books.
Stringfellow, L., MacLaren, A., Maclean, M. and O’Gorman, K. (2013) ‘Conceptualising taste: food, culture and celebrities.’ Tourism Management, 37, August, pp. 77-85.
Surlemont, B. and 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: An International Journal, 15(6) pp. 577-590.
Tan, H.Y. (2016) ‘Unhappy with Michelin Guide Singapore choices? Don’t get mad, get to Work.’ The Straits Times. [Online] 22nd July. [Accessed on 26th October 2018] https://www.straitstimes.com/lifestyle/food/unhappy-with-michelin-guide-singapore-choices-dont-get-mad-get-to-work
Tennent, J. (2013) The Economist Numbers Guide: The Essentials of Business Numeracy. 6th ed., London: Profile Books.
Wansink, B. and Sobal, J. (2007) ‘Mindless eating: The 200 daily food decisions we overlook.’ Environment and Behavior, 39(1) pp. 106-123.
Refbacks
- There are currently no refbacks.