Chefs’ Communities of Practice for Managing Innovations in the Tourism and Hospitality Sectors
Paulo Sergio Gonçalves Oliveira (),
Luciano Ferreira Silva (),
Sérgio Ignácio Oliveira (),
Rodrigo Cunha Silva () and
Mauro Mesquita Spinola ()
Additional contact information
Paulo Sergio Gonçalves Oliveira: Universidade Anhembi Morumbi
Luciano Ferreira Silva: Universidade Nove de Julho
Sérgio Ignácio Oliveira: Faculdade Franklin Covey
Rodrigo Cunha Silva: FIA (Fundação Instituto de Administração)
Mauro Mesquita Spinola: Escola Politécnica da Universidade de São Paulo
Journal of the Knowledge Economy, 2025, vol. 16, issue 2, No 98, 8660-8686
Abstract:
Abstract This paper aims to verify how communities of practice influence the development of innovations in the gastronomy sector. Primary data were collected at the interval of 1 year and achieved an amount of ten interviews using an unstructured interview with an in-depth interview with renowned chefs with parallel academic careers. To collect the data, the researcher adopted a snowball method, where the interviewees were motivated to indicate another participant until the study achieves theoretical saturation. The data were analysed using grounded theory through the analysis of incidents in three cycles of coding (open, axial, and selective), which enabled the generation of data-driven and theory-driven categories. The findings showed that chefs use their communities of practice to obtain the tacit and explicit knowledge they need to innovate in their menus. This study provides as practical implications a description of how chefs deal with sharing knowledge when they are thinking about menu modifications and how they obtained the necessary tacit and explicit knowledge to innovate in their menus to keep them up to date to the competitive marketing. The study carried out presents the process of obtaining knowledge using the community of practice by chefs to innovate in their menus.
Keywords: Bar and restaurant sector; Communities of practice; Tacit knowledge; Gastronomy; Tourism; Hospitality and tourism operations (search for similar items in EconPapers)
Date: 2025
References: Add references at CitEc
Citations:
Downloads: (external link)
http://link.springer.com/10.1007/s13132-023-01616-y Abstract (text/html)
Access to the full text of the articles in this series is restricted.
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:spr:jknowl:v:16:y:2025:i:2:d:10.1007_s13132-023-01616-y
Ordering information: This journal article can be ordered from
http://www.springer.com/economics/journal/13132
DOI: 10.1007/s13132-023-01616-y
Access Statistics for this article
Journal of the Knowledge Economy is currently edited by Elias G. Carayannis
More articles in Journal of the Knowledge Economy from Springer, Portland International Center for Management of Engineering and Technology (PICMET)
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().