‘Stars War’

Conflicts between chefs and restaurant guides

Authored by: Ken Woodward , Marc B. Stierand

The Routledge Handbook of Hospitality Management

Print publication date:  March  2014
Online publication date:  March  2014

Print ISBN: 9780415671774
eBook ISBN: 9781315814353
Adobe ISBN: 9781317804246

10.4324/9781315814353.ch20

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Abstract

In the western world of hospitality the French term haute cuisine is often closely associated with gastronomy, which, in its contemporary consideration, can be defined as being a self-directed and at times artistic act of preparing, presenting and consuming food (Richards, 2002). Moreover, the adjective haute (as in haute couture) indicates trendsetting and top quality standards. Although, haute cuisine restaurants account for just 0.5 per cent of all catering businesses, the required financial investment for running such restaurants is significant. According to Chossat and Gergaud (2003, p. 137), the French chefs Georges Blanc, Marc Veyrat and Bernard Loiseau have invested 23, 10 and 8 million Euros respectively in their premises. Hence, haute cuisine has both an economic and a cultural importance and has a major influence on the image of the whole restaurant industry.

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