Essec\Faculty\Model\Contribution {#2216
  #_index: "academ_contributions"
  #_id: "4719"
  #_source: array:26 [
    "id" => "4719"
    "slug" => "knowledge-integration-in-practice-from-individual-ideas-to-collective-new-dishes-in-haute-cuisine"
    "yearMonth" => "2010-08"
    "year" => "2010"
    "title" => "Knowledge Integration in Practice: From Individual Ideas to Collective New Dishes in Haute Cuisine"
    "description" => "BOUTY, I. et GOMEZ, M.L. (2010). Knowledge Integration in Practice: From Individual Ideas to Collective New Dishes in Haute Cuisine. Dans: <i>Proceedings of the AOM Conference</i>. "
    "authors" => array:2 [
      0 => array:3 [
        "name" => "GOMEZ Marie-Léandre"
        "bid" => "B00006563"
        "slug" => "gomez-marie-leandre"
      ]
      1 => array:1 [
        "name" => "BOUTY I."
      ]
    ]
    "ouvrage" => "Proceedings of the AOM Conference"
    "keywords" => array:4 [
      0 => "Avantage concurrentiel"
      1 => "Connaissance"
      2 => "Intégration"
      3 => "Pratique"
    ]
    "updatedAt" => "2021-04-19 17:57:25"
    "publicationUrl" => null
    "publicationInfo" => array:3 [
      "pages" => null
      "volume" => null
      "number" => null
    ]
    "type" => array:2 [
      "fr" => "Actes d'une conférence"
      "en" => "Conference Proceedings"
    ]
    "support_type" => array:2 [
      "fr" => null
      "en" => null
    ]
    "countries" => array:2 [
      "fr" => null
      "en" => null
    ]
    "abstract" => array:2 [
      "fr" => "Comment les pratiques créatives constituent-elle une opportunité d'intégrer la connaissance individuelle dans une source collective d'avantage concurrentiel? Pour répondre à cette question, nous nous appuyons sur une étude empirique de trois restaurants dans le champ de la haute cuisine. Nous contribuons à développer une conception de l'intégration des connaissances comme une forme de combinaison, différente du transfert ou du partage de connaissances"
      "en" => "Building on an "epistemology of practice" (Cook & Brown, 1999), this paper investigates creation practice as an occasion for knowledge integration and more specifically seeks to understand the actual practices associated with the integration of individual knowing. We conducted three in-depth case studies in the field of haute cuisine to examine the minutiae of knowledge integration We contribute to building a view of knowing integration as combination, as opposed to transfer or sharing."
    ]
    "authors_fields" => array:2 [
      "fr" => "Comptabilité et Contrôle de Gestion"
      "en" => "Accounting and Management Control "
    ]
    "indexedAt" => "2024-11-21T11:21:49.000Z"
    "docTitle" => "Knowledge Integration in Practice: From Individual Ideas to Collective New Dishes in Haute Cuisine"
    "docSurtitle" => "Conference Proceedings"
    "authorNames" => "<a href="/cv/gomez-marie-leandre">GOMEZ Marie-Léandre</a>, BOUTY I."
    "docDescription" => "<span class="document-property-authors">GOMEZ Marie-Léandre, BOUTY I.</span><br><span class="document-property-authors_fields">Accounting and Management Control </span> | <span class="document-property-year">2010</span>"
    "keywordList" => "<a href="#">Avantage concurrentiel</a>, <a href="#">Connaissance</a>, <a href="#">Intégration</a>, <a href="#">Pratique</a>"
    "docPreview" => "<b>Knowledge Integration in Practice: From Individual Ideas to Collective New Dishes in Haute Cuisine</b><br><span>2010-08 | Conference Proceedings </span>"
    "docType" => "research"
    "publicationLink" => "<a href="#" target="_blank">Knowledge Integration in Practice: From Individual Ideas to Collective New Dishes in Haute Cuisine</a>"
  ]
  +lang: "en"
  +"_type": "_doc"
  +"_score": 8.953466
  +"parent": null
}