从《米其林餐饮指南》看我国餐饮业的星级评定  

On the Rating System of the Catering Industry in China in the Light of Michelin Guide Rouge

作　　者：张红霞[1] 马玥[1] 

机构地区：[1]徐州师范大学历史文化与旅游学院,江苏徐州221116

出　　处：《四川烹饪高等专科学校学报》2010年第5期36-39,共4页

摘　　要：法国《米其林餐饮指南》是全球最优质餐厅及酒店权威"评判官"。本文在对《米其林餐饮指南》的星评标准和评鉴程序进行分析的基础上,针对我国餐饮业星级评定现状及存在的问题,提出要制定一套适合我国餐饮业发展的星级评定标准并保障其有效实施,首先必须发挥政府宏观主导作用,其次积极引导业界参与、注重行业协会的微观调整作用,最后应注重提升公众与舆论参与力度。Michelin Guide Rouge is an authoritative system of evaluation criteria for the best restaurants and hotels in the world.This paper analyzes Michelin＇s rating criteria and evaluation procedures,explores the current rating system of the catering industry in China and the problems that hinder its development,and then argues that a rating system suitable for China should be established and measures should be taken to ensure its implementation.To achieve the goal,the paper suggests that the government give full play to its macro-control function, the businesses in the industry be actively involved,the trade unions fulfill its micro-regulatory role,and the public participation be promoted.

关 键 词：《米其林餐饮指南》 餐饮企业 星级评定 

分 类 号：F719.3[经济管理—产业经济]