[Company name]
MNG3702
Assignment 2
Semester 2 2024
QUESTIONS WITH DETAILED ANSWERS
,MNG3702 Assignment 2 Semester 2 2024
Michelin is a leading French brand and manufacturer of tires and rubber
products.The company was founded in 1888 by two Michelin brothers and
grew to one of the largest tyre manufacturers in the world, with a market
share of 14.8% in 2023. Oddly enough, the company also sells popular
travel guides and road maps. They can make or break chefs by the number
of Michelin stars they award to their restaurants. Michelin stars are a rating
system used by the red Michelin Guide to grade restaurants on their quality
and excellence. Restaurants can be awarded one, two or three stars,
based on various criteria, such as quality of their ingredients used, the
harmony of flavours in their dishes, the mastery of various techniques, the
personality of the chef, and the consistency of the menu. The Michelin Man
(Bibendum) is known word wide. The history of the Michelin Guide The
Michelin Guide is considered by many to be the hallmark of global fine
dining and quality cuisine. It has immense power over chefs, restaurateurs,
and foodies world wide. It may divide opinions across the food service
industry, but its influence is undeniable. French chef Paul Bocuse, a
pioneer of nouvelle cuisine (a modern French style of preparing dishes that
avoids rich, heavy foods, rather emphasizing the freshness of the
ingriedients used in prepring the dishes and the presentation thereof), once
said, “Michelin is the only guide that counts.” The birth of the famous little
red book is a very interesting story. When the Michelin tire company was
established in 1888 by brothers André and Édouard Michelin, it was a time
, when driving was perceived as a novelty to most. There were less than 3
000 cars in France at the time. However, the brothers were quick to
recognize driving and mobility as a lasting trend. To encourage more road
travel, and hence boost tire sales, they decided to create a comprehensive
guidebook for motorists which catalogued hotels, restaurants, mechanics,
and gas stations. In 1900, the very first edition of the Michelin Guide was
published, and 35 000 copies were given out for free. 3 MNG3702
Assignment 2, semester 2 As the tire company grew, so did the Michelin
Guide. Country-specific editions were published throughout Europe,
starting with Belgium in 1904. A charge was introduced for the first time in
1920 when André Michelin walked into a garage and saw copies of the
guidebook being used to support a workbench. Realising that “Man only
truly respects what he pays for,” the company started charging 7 francs for
the guides. By that time, the restaurant section of the Michelin Guide had
become so popular that the company started to recruit anonymous
inspectors to visit and review restaurants. Six years later in 1926, the
Michelin star system was born. There were other notable changes as well,
namely listing restaurants by specific categories, the debut of hotel listings
and the abandonment of paid-for advertisements. The single-star
restaurant review system also expanded to the present a three-star system
in 1931: “A very good restaurant in its category.” “Excellent cooking, worth
a detour.” “Exceptional cuisine, worth a special journey.” In 1957, the
Michelin Guide began awarding accolades to restaurants that provided
“good meals at moderate prices,” a feature now called Bib Gourmand. The
MNG3702
Assignment 2
Semester 2 2024
QUESTIONS WITH DETAILED ANSWERS
,MNG3702 Assignment 2 Semester 2 2024
Michelin is a leading French brand and manufacturer of tires and rubber
products.The company was founded in 1888 by two Michelin brothers and
grew to one of the largest tyre manufacturers in the world, with a market
share of 14.8% in 2023. Oddly enough, the company also sells popular
travel guides and road maps. They can make or break chefs by the number
of Michelin stars they award to their restaurants. Michelin stars are a rating
system used by the red Michelin Guide to grade restaurants on their quality
and excellence. Restaurants can be awarded one, two or three stars,
based on various criteria, such as quality of their ingredients used, the
harmony of flavours in their dishes, the mastery of various techniques, the
personality of the chef, and the consistency of the menu. The Michelin Man
(Bibendum) is known word wide. The history of the Michelin Guide The
Michelin Guide is considered by many to be the hallmark of global fine
dining and quality cuisine. It has immense power over chefs, restaurateurs,
and foodies world wide. It may divide opinions across the food service
industry, but its influence is undeniable. French chef Paul Bocuse, a
pioneer of nouvelle cuisine (a modern French style of preparing dishes that
avoids rich, heavy foods, rather emphasizing the freshness of the
ingriedients used in prepring the dishes and the presentation thereof), once
said, “Michelin is the only guide that counts.” The birth of the famous little
red book is a very interesting story. When the Michelin tire company was
established in 1888 by brothers André and Édouard Michelin, it was a time
, when driving was perceived as a novelty to most. There were less than 3
000 cars in France at the time. However, the brothers were quick to
recognize driving and mobility as a lasting trend. To encourage more road
travel, and hence boost tire sales, they decided to create a comprehensive
guidebook for motorists which catalogued hotels, restaurants, mechanics,
and gas stations. In 1900, the very first edition of the Michelin Guide was
published, and 35 000 copies were given out for free. 3 MNG3702
Assignment 2, semester 2 As the tire company grew, so did the Michelin
Guide. Country-specific editions were published throughout Europe,
starting with Belgium in 1904. A charge was introduced for the first time in
1920 when André Michelin walked into a garage and saw copies of the
guidebook being used to support a workbench. Realising that “Man only
truly respects what he pays for,” the company started charging 7 francs for
the guides. By that time, the restaurant section of the Michelin Guide had
become so popular that the company started to recruit anonymous
inspectors to visit and review restaurants. Six years later in 1926, the
Michelin star system was born. There were other notable changes as well,
namely listing restaurants by specific categories, the debut of hotel listings
and the abandonment of paid-for advertisements. The single-star
restaurant review system also expanded to the present a three-star system
in 1931: “A very good restaurant in its category.” “Excellent cooking, worth
a detour.” “Exceptional cuisine, worth a special journey.” In 1957, the
Michelin Guide began awarding accolades to restaurants that provided
“good meals at moderate prices,” a feature now called Bib Gourmand. The
