Year
2007
Authors
Abstract
In Grand restaurants, innovation is a prerequisite. It structures the practices and activities of the organization. We highlight that creativity remains an individual practice for the chef, whereas the innovation process is collective.
GOMEZ, M.L. et BOUTY, I. (2007). Dans les marmittes de l’innovation. Dans: L’art de l’innovation. 1st ed. L’Harmattan, pp. 19-26.