Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services
Author:
Affiliation:
1. Departmento de Organización de Empresas, Universidad Politécnica de Valencia, Valencia, Spain
2. Instituto Universitario de Ingeniería, de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain
Publisher
Informa UK Limited
Subject
Management of Technology and Innovation,General Business, Management and Accounting
Link
https://www.tandfonline.com/doi/pdf/10.1080/13662716.2016.1268950
Reference84 articles.
1. Observe, innovate, succeed: A learning perspective on innovation and the performance of entrepreneurial chefs
2. Editorial
3. Creativity and Innovation Patterns of Haute Cuisine Chefs
4. Exploitation-Exploration Tensions and Organizational Ambidexterity: Managing Paradoxes of Innovation
5. From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process
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