U.S. and German culinary innovation processes: Differences in involvement and other factors

Journal of Foodservice Business Research

Volumn 11, Issue 4, 2008, Pages 412-438

  Ottenbacher, Michael C ^a,c   Harrington, Robert J ^b  

^a SAN DIEGO STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

^c HEILBRONN UNIVERSITY   (Germany)

Author keywords

Culinary innovation; Involvement; Michelin starred chefs; Restaurants

Indexed keywords

EID: 67650070776     PISSN: 15378020     EISSN: 15378039     Source Type: Journal    
DOI: 10.1080/15378020802519819     Document Type: Article

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