Journal article
Institutional, Cultural and Contextual Factors: Potential Drivers of the Culinary Innovation Process
Tourism and hospitality research, Vol.9(3), pp.235-249
07/2009
Handle:
https://hdl.handle.net/2376/113986
Abstract
This study compares the innovation process used by Michelin-starred chefs, and examines the potential impacts of institutional, cultural and contextual factors. The findings reveal a synthesis of similarities and differences used by the Spanish, German and US chefs. Similarities include a relatively sequential and top- down process and a stress on the importance of a closely connected network within culinary innovation. Key differences include the level of involvement throughout the process, the level at which technology is embraced in the process, the level of customer- focused decisions, and the likelihood of using test kitchens or food scientists in the innovation process.
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Details
- Title
- Institutional, Cultural and Contextual Factors: Potential Drivers of the Culinary Innovation Process
- Creators
- Michael C OttenbacherRobert J Harrington
- Publication Details
- Tourism and hospitality research, Vol.9(3), pp.235-249
- Academic Unit
- Hospitality Business Management, School of
- Publisher
- SAGE Publications; London, England
- Identifiers
- 99900548479901842
- Language
- English
- Resource Type
- Journal article