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WORKSHOP PROCEEDINGS
Tourism & creative industry . Valencia, July, 11&12th, 2013
102
Basic culinary knowledge and Knowledge of raw materials and ingredients are
considered critical competences required for innovation.
The effects of innovation could be summarized in augmenting culinary offer
and improving food quality. Side effects were improving food preparation and
kitchen efficiency as well as table service quality. However, the increase of the
number of customers didn´t seem to be a relevant effect. It is interesting to note
that innovation carries out service improvements and certain formalization of
routines which improve the culinary process efficiency and productivity as well
as a closer compliance with food preparation norms. Increasing the clientele
seems to be just a side effect (see table 10).
When considering further research we intend to focus it in other spanish regions
which have a higher concentration of Michelin starred restaurants and a higher
gastronomic culture such as Catalunya or Basque region.
References
Albors Garrigós, J., Martínez Monzo, X., Garcia Segovia, Hervas Oliver, J.L.
(2009), Science in the kitchen. A paradigm for culinary innovation, Proceedings,
European Academy of Management Conference, Liverpool, 11-14 May, U.K.
Gomez, M.L., Bouty, I. (2009), The social dimensions of idea work in Cuisine:
a Bourdieusian perspective, Document de Recherche ESSEC/ISSN: 1291-
9616, ESSEC, Paris.
Gomez, M.L., Bouty, I., Carole Drucker-Godard, C. (2003), Developing
knowing in practice: behind the scene of Cuisine, in Nicolini, D., Gherardi,
D., Yanow, D., eds. Knowing in organizations, a practice based approach, M.E.
Sharpe Publ. N.Y.
Harrington, R.J. (2004), “Part I: the culinary innovation process, a barrier to
imitation”, Journal of Foodservice Business Research, Vol. 7 No. 3, pp. 35-57.
Stierand, M., Dorfler, V., Lynch, P. (2008), Cuisine innovations: the role of the
master-apprentice relationship, British Academy of Management Conference,
September 2009, Harrogate, UK.
Stierand, M. and Lynch, P. (2008), The art of creating culinary innovations,
Tourism and Hospitality Research, Vol. 8, 4, 337–350