Creative innovation in gastronomy services

Innovation créative dans les services gastronomiques

Cheryl Marie Cordeiro and Jaap W. van Hal
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Cheryl Marie Cordeiro: GU - Göteborgs Universitet = University of Gothenburg
Jaap W. van Hal: TNO Energy Transition

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Abstract: 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.

Keywords: Creativity; innovation; gastronomy service; culinary science; service; Créativité; service gastronomique; sciences culinaires (search for similar items in EconPapers)
Date: 2022-05-04
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Published in European Review of Service Economics and Management, 2022, Revue Européenne d’Économie et Management des Services 2022 – 1, n° 13, 2022 – 1 (n° 13), pp.177-188. ⟨10.48611/isbn.978-2-406-13090-1.p.0177⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03670723

DOI: 10.48611/isbn.978-2-406-13090-1.p.0177

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