Maintaining an Institution: the institutional work of Michelin in haute cuisine around the world

Isabelle Bouty (), Marie-Léandre Gomez () and Carole Drucker-Godard ()
Additional contact information
Isabelle Bouty: Université Paris Ouest, Postal: 200, Avenue de la République, 92001 NANTERRE Cedex, FRANCE, http://www.u-paris10.fr
Marie-Léandre Gomez: ESSEC Business School, Postal: Avenue Bernard Hirsch - B.P. 50105, 95021 CERGY-PONTOISE Cedex, FRANCE, http://www.essec.edu/
Carole Drucker-Godard: Université Paris Ouest, Postal: 200, Avenue de la République, 92001 NANTERRE Cedex, FRANCE, http://www.u-paris10.fr

No WP1302, ESSEC Working Papers from ESSEC Research Center, ESSEC Business School

Abstract: This paper aims at questioning how the maintenance of institutions is actually performed. Based on an institutional work perspective in order to better link field and actors relationships, we investigate how the Michelin Red guide went international and used its internationalization to secure its dominant position over the field of haute cuisine. Michelin followed similar trajectories, and combined various types of institutional work in geographic expansion, especially policing, valorizing and embedding that at the same time as it further assed its dominant position. Our research contributes to advancing the understanding of maintenance work, and in particular exemplifies that preserving a dominant position implies actively working towards imposing the symbolic and cognitive systems of rules

Keywords: Institutional Work; Michelin Guide; Restaurants (search for similar items in EconPapers)
JEL-codes: L20 L83 M00 M10 (search for similar items in EconPapers)
Pages: 30 pages
Date: 2013-02-20
New Economics Papers: this item is included in nep-hme and nep-tur
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Persistent link: https://EconPapers.repec.org/RePEc:ebg:essewp:dr-13002

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