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Marc Stierand
Marc Stierand
EHL Hospitality Business School | Institute of Business Creativity
Verified email at ehl.ch - Homepage
Title
Cited by
Cited by
Year
Creativity and Innovation in Haute Cuisine: Towards a Systemic Model
M Stierand, V Dörfler, J MacBryde
Creativity and Innovation Management 23 (1), 15-28, 2014
1392014
Molecular gastronomy: cuisine innovation or modern day alchemy?
J Cousins, K O'Gorman, M Stierand
International Journal of Contemporary Hospitality Management 22 (3), 399-415, 2010
113*2010
The art of creating culinary innovations
M Stierand, P Lynch
Tourism and Hospitality Research 8 (4), 337-350, 2008
1072008
Reflecting on a Phenomenological Study of Creativity and Innovation in Haute Cuisine
M Stierand, V Dörfler
International Journal of Contemporary Hospitality Management 24 (6), 946-957, 2012
1022012
Developing Creativity in Practice: Explorations with World-Renowned Chefs
M Stierand
Management Learning 46 (5), 598– 617, 2015
992015
Bracketing: A Phenomenological Theory Applied Through Transpersonal Reflexivity
V Dörfler, M Stierand
Journal of Organizational Change Management, 2021
812021
The Role of Intuition in the Creative Process of Expert Chefs
M Stierand, V Dörfler
Journal of Creative Behavior 50 (3), 178–185, 2016
602016
Handbook of research methods on creativity
V Dörfler, M Stierand
Edward Elgar Publishing, 2020
43*2020
Researching intuition in personal creativity
M Stierand, V Dörfler
Handbook of Research Methods on Intuition, 2014
252014
Paradoxes of Creativity: Examining the Creative Process through an Antenarrative Lens
M Stierand, DM Boje, VP Glăveanu, V Dörfler, U Haley, M Feuls
Journal of Creative Behavior 53 (2), 165-170, 2019
242019
Reconceptualising the commercial meal experience in the hospitality industry
M Stierand, R Wood
Journal of Hospitality and Tourism Management 19 (4), online, 2012
222012
Innovation of Extraordinary Chefs: Development Process or Systemic Phenomenon?
M Stierand, V Dörfler, JC MacBryde
BAM: British Academy of Management Annual Conference, 15-17 September, Brighton., 2009
212009
Organising haute-cuisine service processes: a case study
M Stierand, J Sandt
Journal of hospitality and Tourism Management 14 (1), 24-36, 2007
192007
Hotel Revenue Management: Then, Now and Tomorrow
S Josephi, M Stierand, A Mourik
Journal of Revenue and Pricing Management 15 (3-4), 252–257, 2016
172016
Haute cuisine innovations: the role of the master-apprentice relationship
M Stierand, V Dörfler, P Lynch
BAM: British Academy of Management Annual Conference, 9-11 September, Harrogate, 2008
172008
Investigating the extraordinary
V Dörfler, M Stierand
BAM: British Academy of Management Annual Conference, 15-17 September, Brighton., 2009
162009
Reflecting on hospitality management education through a practice lens
M Stierand, L Zizka
Quality Assurance in Education, 2015
152015
Culinary Creativity
M Stierand
Encyclopedia of Creativity, 296-300, 2020
142020
Extraordinary: Reflections on sample representativeness
V Dörfler, M Stierand
The palgrave handbook of social creativity research, 569-584, 2019
142019
‘Stars War’: Conflicts between Chefs and Restaurant Guides
K Woodward, M Stierand
The Routledge Handbook of Hospitality Management, 2014
132014
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