COGNITIVE RE-ENGINEERING AND COLLABORATIVE INNOVATION AT THE CHIMIKEPP HOTEL IN HOKKAIDO (JAPAN)
Keita Sugiyama and
Additional contact information
Fumiaki Tajiri: Babeș-Bolyai University
Cristian Vlad: Babeș-Bolyai University
Ana Damaschin: Babeș-Bolyai University
Keita Sugiyama: Bucharest University of Economic Studies
Christian Kuhna: Nagaoka University of Technology
Romanian Economic Business Review, 2020, vol. 15, issue 2, 25-34
A two-Michelin star boutique hotel located on the shores of the Chimikeppu Lake in Hokkaido (Japan), the Chimikepp Hotel has attracted international attention as a unique hospitality offering: a rare combination of a wild natural setting with rustic accommodation and French-inspired cuisine created on-site by one of Japan’s most revered sous-chefs awarded two Michelin stars in 2019. Although the prestige of the facility is high, the on-site operations are handled by a small number of resident staff. This multi-skilled talent cross-work on various functions and provide seamless service at multiple points of client interaction. This paper aims to monitor communication processes and methods, talent involvement, and atmosphere production, to illustrate the impact of collaborative technology, cultural symbols, and ontological design initiatives on guest perception and emotional behavior.
Keywords: Talent; Communications; Innovation; Cognitive; Science Engagement; Leadership; Management (search for similar items in EconPapers)
References: Add references at CitEc
Citations: Track citations by RSS feed
Downloads: (external link)
This item may be available elsewhere in EconPapers: Search for items with the same title.
Export reference: BibTeX
RIS (EndNote, ProCite, RefMan)
Persistent link: https://EconPapers.repec.org/RePEc:rau:journl:v:15:y:2020:i:2:p:25-34
Access Statistics for this article
More articles in Romanian Economic Business Review from Romanian-American University Contact information at EDIRC.
Bibliographic data for series maintained by Alex Tabusca ().