frmichelin1-6, Exercise 3: Michelin against another guide

Model answer, comparing the red guide with the Good Food Guide (check the details):

Michelin: a single company with paid, anonymous inspectors; a three-level star scale plus other symbols; short descriptions; the same method in many countries; aimed at travellers who want a reliable standard.

The Good Food Guide: a British publication that began in 1951; historically built on reports from readers, checked by editors, with marks and longer comments; aimed at British diners and strong on local detail.

What each tells the reader: Michelin tells you how a restaurant ranks on a fixed international scale; the Good Food Guide tells you what British diners and its editors think of it, often including everyday places. A newspaper critic gives a single voice and a style.

Where they differ: scale and method, how much they say about each place, and the kind of restaurant they favour.

Care: compare their stated methods from their own pages and use dated examples. Do not say which is "better"; say what each is good for.