Creative innovation in gastronomy services
Publication details
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
Links
:
DOI
:
doi.org/10.48611/isbn.978-2-40...
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.