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Creative innovation in gastronomy services
[Innovation créative dans les services gastronomiques]

Author

Listed:
  • Cheryl Marie Cordeiro

    (GU - Göteborgs Universitet = University of Gothenburg)

  • Jaap W. van Hal

    (TNO Energy Transition)

Abstract

Creativity and innovation are important elements in the development of new gastronomy services. This article brings insights from interviews with 25 Nordic Chefs, and their view the processes of creative innovation in the field of culinary science and gastronomy service. An integrated human-centric and product-centric perspective of gastronomy service is presented from the consolidated interview transcripts.

Suggested Citation

  • Cheryl Marie Cordeiro & Jaap W. van Hal, 2022. "Creative innovation in gastronomy services [Innovation créative dans les services gastronomiques]," Post-Print hal-03670723, HAL.
    • Handle: RePEc:hal:journl:hal-03670723
    DOI: 10.48611/isbn.978-2-406-13090-1.p.0177
    as

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