Journal : Revue Europeenne d' Economie et Management des Services (REEMS) , vol. 13 , p. 177–188–11 , 2022
Publisher : Classiques Garnier
International Standard Numbers
Printed : 2497-0107
Electronic : 2555-0284
Publication type : Academic article
Issue : 13
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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.