Creativity and innovation in haute cuisine: Towards a systemic model

Creativity and Innovation Management

Volumn 23, Issue 1, 2014, Pages 15-28

  Stierand, Marc ^a   Dörfler, Viktor ^b   Macbryde, Jillian ^b  

^a Ecole Hoteliere Lausanne   (Switzerland)

^b UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84900319706     PISSN: 09631690     EISSN: 14678691     Source Type: Journal    
DOI: 10.1111/caim.12050     Document Type: Article

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