Essec\Faculty\Model\Contribution {#2216
  #_index: "academ_contributions"
  #_id: "5138"
  #_source: array:26 [
    "id" => "5138"
    "slug" => "the-head-chefs-creativity-privilege-in-haute-cuisine-strategic-knowledge-and-practice-in-gourmet"
    "yearMonth" => "2010-01"
    "year" => "2010"
    "title" => "The Head Chef's Creativity Privilege in Haute Cuisine: Strategic Knowledge and Practice in Gourmet"
    "description" => "GOMEZ, M.L. et BOUTY, I. (2010). The Head Chef's Creativity Privilege in Haute Cuisine: Strategic Knowledge and Practice in Gourmet. Dans: <i>Proceedings of the 1st INBAM Conference,</i> International Network of Business and Administration (INBAM)."
    "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 1st INBAM Conference,"
    "keywords" => array:7 [
      0 => "Avantage concurrentiel"
      1 => "Créativité"
      2 => "Gastronomie"
      3 => "Michelin"
      4 => "Pratique"
      5 => "Restaurant"
      6 => "Stratégie"
    ]
    "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" => "Editeur"
      "en" => "Publisher"
    ]
    "countries" => array:2 [
      "fr" => null
      "en" => null
    ]
    "abstract" => array:2 [
      "fr" => "La créativité est une source indéniable d’avantage concurrentiel. C’est particulièrement le cas dans la haute cuisine. Cependant, la façon dont se fait le lien entre les deux est encore à établir. Dans cette optique, nous proposons une analyse approfondie du cas de 3 restaurants tri-étoilés."
      "en" => "Creativity has been highlighted as a source of competitive advantage especially in haute cuisine. Yet how it leads to competitive success is unclear. We develop a better understanding of this relationship with the indepth analysis of creation practices in three elite restaurants awarded with three Michelin stars."
    ]
    "authors_fields" => array:2 [
      "fr" => "Comptabilité et Contrôle de Gestion"
      "en" => "Accounting and Management Control "
    ]
    "indexedAt" => "2024-12-03T17:21:44.000Z"
    "docTitle" => "The Head Chef's Creativity Privilege in Haute Cuisine: Strategic Knowledge and Practice in Gourmet"
    "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="#">Créativité</a>, <a href="#">Gastronomie</a>, <a href="#">Michelin</a>, <a href="#">Pratique</a>, <a href="#">Restaurant</a>, <a href="#">Stratégie</a>"
    "docPreview" => "<b>The Head Chef's Creativity Privilege in Haute Cuisine: Strategic Knowledge and Practice in Gourmet</b><br><span>2010-01 | Conference Proceedings </span>"
    "docType" => "research"
    "publicationLink" => "<a href="#" target="_blank">The Head Chef's Creativity Privilege in Haute Cuisine: Strategic Knowledge and Practice in Gourmet</a>"
  ]
  +lang: "en"
  +"_type": "_doc"
  +"_score": 9.208137
  +"parent": null
}