Des ressources à la pratique. Analyse de la stratégie légumière dans le champ de la haute cuisine

Isabelle Bouty and Marie-Léandre Gomez

Revue française de gestion, 2010, vol. n° 203, issue 4, 149-161

Abstract: This article compares the practice-based approach on strategizing and the resource-based view on the ground of their ability to link micro and macro perspectives and tackle uncertainty. It uses these two theoretical frameworks successively to analyze the same empirical case of three-star gourmet restaurant Arpege?s turn to vegetable gastronomy. The practice-based approach advances our understanding of strategizing as a dynamic constellation of heterogeneous practices, emphasizes reasonable vs calculative aspects as well as subjective features of uncertainty in strategizing

Date: 2010
References: Add references at CitEc
Citations:

Downloads: (external link)
http://www.cairn.info/load_pdf.php?ID_ARTICLE=RFG_203_0149 (application/pdf)
http://www.cairn.info/revue-francaise-de-gestion-2010-4-page-149.htm (text/html)
free

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:cai:rfglav:rfg_203_0149

Access Statistics for this article

More articles in Revue française de gestion from Lavoisier
Bibliographic data for series maintained by Jean-Baptiste de Vathaire ().