Reflecting on a phenomenological study of creativity and innovation in haute cuisine

International Journal of Contemporary Hospitality Management

Volumn 24, Issue 6, 2012, Pages 946-957

  Stierand, Marc B ^a   Dörfler, Viktor ^b  

^a NHTV BREDA UNIVERSITY OF APPLIED SCIENCES   (Netherlands)

^b UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Chefs; Cooking; Creative thinking; Creativity; Innovation; Interviews; Phenomenology; Research methods; Western Europe

Indexed keywords

EID: 84865131021     PISSN: 09596119     EISSN: None     Source Type: Journal    
DOI: 10.1108/09596111211247254     Document Type: Article

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