The Aplication of Michelin’s Star Standarts in Restaurant Business; Hamburg Le Canard Sample

Abstract

Food and beverage businesses are the corporations that allocated to specific standards
within its own and established to perform the act of delivering people’s basic needs for
food and beverage. The standards that has been applied at the food and beverage
managements ranges at the present day and progressing continually. Especially
implemented for many years and gradually increasing standards of Michelin Star
standards is the best example for this. Additionally, The Michelin Guide, has become a
status by the restaurant businesses and has a direct affect on the conditions and
envirements of the competiton between the restaurant businesses. The purpose of this
study is to elaborate the facts and the implementation clauses of a star-making process and
after of it by reaching the informations about Michelin standards. For the case study, Le
Canard restaurant which is located in the city of Hamburg – Germany and operated by the
only Turkish Michelin star chef Ali GUNGORMUS is selected. In the research, the Semistructured interview technique was applied.