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Published 2022

Read in Norwegian

Publication details

Journal : Revue Europeenne d' Economie et Management des Services (REEMS) , p. 177–188 , 2022

Publisher : Classiques Garnier

International Standard Numbers :
Printed : 2497-0107
Electronic : 2555-0284

Publication type : Academic article

Contributors : Cordeiro, Cheryl Marie; van Hal, Jaap W.

Issue : 13

Research areas

Innovation research

Consumer insight

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

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.

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