Search Results - "Stierand, Marc"

Reflecting on a phenomenological study of creativity and innovation in haute cuisine by Stierand, Marc B, Dörfler, Viktor

“…Purpose - This paper aims to present and reflect on a phenomenological research process used to elucidate the nature of creativity and innovation in haute…”
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Practices of creative leadership: A qualitative meta‐analysis in haute cuisine by Feuls, Miriam, Stierand, Marc B., Dörfler, Viktor, Boje, David M., Haley, Usha C. V.

“…Creative leadership has been studied in different collaborative contexts that can be summarized as facilitating employees' creativity, directing the…”
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Hotel revenue management: Then, now and tomorrow by Josephi, Stan H G, Stierand, Marc B, Mourik, Aad van

“…Contrary to the practical application of revenue management (RM), its theoretical definition has remained virtually unchanged. Today’s data-driven approach to…”
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Developing creativity in practice: Explorations with world-renowned chefs by Stierand, Marc

“…Relatively little practice-based research explores situated learning beyond the level of basic skill development. This article seeks to expand our…”
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The problem of addressing culture in workplace strategies by Heeroma, Daphne M, Melissen, Frans W, Stierand, Marc B

“…Purpose - This conceptual paper explores the problems associated with trying to address culture as one of the key aspects in effective workplace…”
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Bracketing: a phenomenological theory applied through transpersonal reflexivity by Dörfler, Viktor, Stierand, Marc

“…PurposeThe purpose of this study is to improve our understanding of bracketing, one of the most central philosophical and theoretical constructs of…”
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Reconceptualising the Commercial Meal Experience in the Hospitality Industry by Stierand, Marc B., Wood, Roy C.

“…This article critically reappraises a key concept in hospitality management (and specifically food and beverage management) — that of the meal experience…”
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The problem of addressing culture in workplace strategies by Heeroma, Daphne M, Melissen, Frans W, Stierand, Marc B

“…Purpose - This conceptual paper explores the problems associated with trying to address culture as one of the key aspects in effective workplace strategies…”
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Facilitating creativity and innovation in hospitality organizations: challenges, experiences and future directions by Stierand, Marc B., Wood, Roy C.

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Facilitating creativity and innovation in hospitality organizations: challenges, experiences and future directions by Stierand, Marc B., Wood, Roy C.

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Organising Haute-Cuisine Service Processes: A Case Study by Stierand, Marc, Sandt, Joachim

“…One of the essential aims of service process organisation is to increase the added value for the customer, thereby increasing customer satisfaction and…”
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Food for thought: How curiosity externalization is fostered through organizational identity by Hinrichs, Nicole, Stierand, Marc, Glăveanu, Vlad

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The Role of Intuition in the Creative Process of Expert Chefs by Stierand, Marc, Dörfler, Viktor

“…Scholars studying intuition are frequently focusing on decision takers and to this day, they conceptualize intuition as a form of judgment. More recently, the…”
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Reflecting on hospitality management education through a practice lens by Stierand, Marc, Zizka, Laura

“…Purpose – The purpose of this paper is to reflect on hospitality management education from a “practice epistemology” and discuss how a connecting of savoir…”
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Guest editorial: Investigating trauma: methodological, emotional and ethical challenges for the qualitative researcher by Miralles, Megane, Lee, Bill, Dörfler, Viktor, Stierand, Marc

“…[...]the extreme circumstances that often precipitate traumas are commonplace: such as the fires, floods and tsunamis associated with climate change; the…”
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Creativity and Innovation in Haute Cuisine: Towards a Systemic Model by Stierand, Marc, Dörfler, Viktor, MacBryde, Jillian

“…The contribution of this study is an increased understanding of personal creativity and the innovation process in haute cuisine, a validation of the…”
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The art of creating culinary innovations by Stierand, Marc, Lynch, Paul

“…The life worlds of innovating chefs are identified as important aspects towards a better understanding of culinary innovation. Hence, the concept of personal…”
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A Designer on Designing: A Conversation with Johannes Torpe by Stierand, Marc, Heelein, Jérôme, Mainemelis, Charalampos

“…Organizational research has explored how design thinking can fulfill the human needs of customers or users, but it has largely overlooked how it is shaped by…”
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Molecular gastronomy: cuisine innovation or modern day alchemy? by Cousins, John, O'Gorman, Kevin, Stierand, Marc

“…Purpose - This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.Design methodology…”
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Paradoxes of “creativity”: Examining the creative process through an antenarrative lens by Stierand, Marc, Boje, David M., Glăveanu, Vlad, Dörfler, Viktor, Haley, Usha C. V., Feuls, Miriam

“…Accounts of the creative process tend to be retrospective and implicitly ground the creative act within the person, the mind, the moment, the idea; in doing…”
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