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Cooking under fire : managing multilevel tensions between creativity and innovation in haute cuisine

Lane, Christel; Lup, Daniela - In: Industry and innovation 22 (2015) 8, pp. 653-676

Persistent link: https://www.econbiz.de/10011478291

An individual perspective on open innovation capabilities in the context of haute cuisine

Braun, Andreas; Bockelmann, Laura - In: International journal of innovation management 20 (2016) 1, pp. 1650002-1-24

Persistent link: https://www.econbiz.de/10011472474

The Ratatouille paradox. An inductive study of creativity in haute cuisine

Leone, Ludovica - In: Technovation : the international journal of … 92/93 (2020), pp. 1-18

Persistent link: https://www.econbiz.de/10012548385

A research on the effect of personnel empowerment on culinary creativity in restaurants

Eren, Ramazan; Tarinc, Abdullah; Kilinc, Ceyhun C. - In: Engines of economic prosperity : creating innovation …, (pp. 267-289). 2021

practices used by managers in restaurant businesses improve the creativity of the kitchen personnel and the possible effects of … effects of empowerment on kitchen creativity have been tried to be revealed in a concrete way. …

Persistent link: https://www.econbiz.de/10012652842

The effect of cuisine creativity on customer emotions

Leong, Man Wai Aliana; Yeh, Shih-Shuo; Fan, Yu-Lin; … - In: International journal of hospitality management 85 (2020), pp. 1-8

Persistent link: https://www.econbiz.de/10012241392

Importance of creativity and innovation for gastronomy and business tourism

Boz, Nurgül; Ozturk, Hande Mutlu - In: Accelerating knowledge sharing, creativity, and …, (pp. 261-280). 2020

Persistent link: https://www.econbiz.de/10012266731

Assessing the impact of work environment factors on employee creative performance of fine-dining restaurants

Yeh, Shih-Shuo; Huan, Tzung-cheng - In: Tourism management : research, policies, practice 58 (2017), pp. 119-131

Persistent link: https://www.econbiz.de/10011634663

Teams and lead creators in cultural and creative industries : evidence from the Italian haute cuisine

Savino, Tommaso; Messeni Petruzzelli, Antonio; Albino, Vito - In: Journal of knowledge management 21 (2017) 3, pp. 607-622

Persistent link: https://www.econbiz.de/10011700235

Creativity and innovation in the restaurant sector : supply-side processes and barriers to implementation

Lee, Craig; Hallak, Rob; Sardeshmukh, Shruti R. - In: Tourism management perspectives : TMP 31 (2019), pp. 54-62

Persistent link: https://www.econbiz.de/10012112967

Organizational creativity as an attributional process : the case of haute cuisine

Koch, Jochen; Wenzel, Matthias; Senf, Ninja Natalie; … - In: Organization studies : an international … 39 (2018) 2/3, pp. 251-270

Persistent link: https://www.econbiz.de/10011886198

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