Creativity and innovation in haute cuisine restaurants: factors affecting the creative process of Michelin-rated chefs-Reference-Cited by-同舟云学术

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Creativity and innovation in haute cuisine restaurants: factors affecting the creative process of Michelin-rated chefs

Published:2019 Issue: Volume: Page:109-124
ISSN:0393-5108
Container-title:Sinergie Italian Journal of Management
language:
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Author:

ABBATE TINDARA¹,PRESENZA ANGELO²,CESARONI FABRIZIO¹,MALEDDU MARTA³,SHEEHAN LORN⁴

Affiliation:

1. UNIVERSITY OF MESSINA

2. UNIVERSITY OF MOLISE

3. UNIVERSITY OF SASSARI

4. DALHOUSIE UNIVERSITY – CANADA

Publisher

Fondazione CUEIM

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The relationship between supervisor autonomy support, creativity, and employee service performance: Evidence from Michelin restaurants;International Journal of Gastronomy and Food Science;2024-09

2. Art of food: Systematic literature review of culinary creativity;International Journal of Gastronomy and Food Science;2024-06

3. “A show of good taste” – How creative individuals can employ signal observability strategies to influence their reputation among experts: Evidence from French gastronomy;European Management Journal;2023-08

4. A recipe for culinary creativity: Defining characteristics of creative chefs and their process;International Journal of Gastronomy and Food Science;2023-03

5. INNOVATIVE ACTIVITY OF RESTAURANTS OPERATING IN THE LARGEST POLISH CITIES;E+M Ekonomie a Management;2022-06

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