급식외식위생학회지 (Journal of the FoodService Safety)

한국급식외식위생학회 (The Korean Society of Food Service Sanitation)
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고객의 미쉐린가이드 선정 레스토랑 선택에 대한 현상학적 연구

A Phenomenological Study on Michelin Guide Restaurant Selection by Customer

  • 안지현 (경기대학교 일반대학원 외식조리관리학과)
  • An, Ji-Hyun (Foodservice Culinary & Management, The Graduate School of Kyonggi University)
  • 투고 : 2022.04.30
  • 심사 : 2022.06.24
  • 발행 : 2022.06.30
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초록

With the increased development of the dining sector, several restaurants have emerged and are becoming more advanced. Since the Michelin Guide Seoul publication in Korea, the fine-dining market has attracted attention from guests. Moreover, the number of customers visiting fine-dining restaurants has increased comparatively. However, it has been a mere 6 years since the publication of the Michelin Guide Seoul, and domestic materials and research related to the Michelin Guide are insufficient. Therefore, this research examines the factors responsible for restaurants to gain Michelin stars, and the effect of the Michelin guide on customers to select restaurants. Customers who have visited and experienced the star restaurants were interviewed, as well as the owner chefs and personnel managing the restaurant. The interviews were conducted from August to September 2020 using the Colaizzi method. The survey was designed to extract meaningful sentences or phrases from the participant interviews, categorize general and abstract statements into topic clusters, and describe the essential experience. This research aimed to determine the effect of the Michelin guide on customers for a selection of the restaurants and star restaurants. It is important to understand the development of Michelin restaurants and the effective factors which make customers choose the restaurants. Also, results of this study will be a future guide for the possibility of developing domestic fine-dining restaurants, normal restaurants, and the food service industry.

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참고문헌

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