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 Andr$$ and $$douard Michelin, it was

a time when driving was perceived as a novelty to most. There were less than $3000$ 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 $35000$ copies were given out for free.

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 Andr$$ 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,$$ a feature now called Bib Gourmand. The Bib Gourmand symbol$$the image of

Bibendum or the Michelin Man licking his lips$$debuted in the Michelin Guide in $1997.$

What began as a promotional device for the Michelin brothers$$ tire business at the turn of the $20$th century

has grown into an authority on global fine dining. Since its first publication in $1900,$ more than $30$ million

copies of the Michelin Guide have been sold across the globe. It presently rates over $40,000$

establishments in over $25$ countries across four continents. There are various mechanisms that organisations can use, in combination, to become a learning

organisation. Apply the mechanism legitimising dissent

to the Michelin company throughout its history of

publishing the Michelin guide. In your answer, you need to identify the mechanism and then apply it to the

company. $(10$ marks, of which one mark is awarded for correctly identifying the mechanism, and one

mark is awarded for the correct application of the mechanism to the company$)$