Essec\Faculty\Model\Contribution {#2233
#_index: "academ_contributions"
#_id: "998"
#_source: array:26 [
"id" => "998"
"slug" => "dishing-up-individual-and-collective-dimensions-in-organizational-knowing"
"yearMonth" => "2010-11"
"year" => "2010"
"title" => "Dishing Up Individual and Collective Dimensions in Organizational Knowing"
"description" => "BOUTY, I. et GOMEZ, M.L. (2010). Dishing Up Individual and Collective Dimensions in Organizational Knowing. <i>Management Learning</i>, 41(5), pp. 545-559."
"authors" => array:2 [
0 => array:3 [
"name" => "GOMEZ Marie-Léandre"
"bid" => "B00006563"
"slug" => "gomez-marie-leandre"
]
1 => array:1 [
"name" => "BOUTY I."
]
]
"ouvrage" => ""
"keywords" => array:6 [
0 => "Apprentissage"
1 => "Bourdieu"
2 => "Connaissance"
3 => "Étude de cas"
4 => "Gastronomie"
5 => "Practique"
]
"updatedAt" => "2021-02-02 16:16:18"
"publicationUrl" => "https://journals.sagepub.com/doi/10.1177/1350507610377584"
"publicationInfo" => array:3 [
"pages" => "545-559"
"volume" => "41"
"number" => "5"
]
"type" => array:2 [
"fr" => "Articles"
"en" => "Journal articles"
]
"support_type" => array:2 [
"fr" => "Revue scientifique"
"en" => "Scientific journal"
]
"countries" => array:2 [
"fr" => null
"en" => null
]
"abstract" => array:2 [
"fr" => "Cet article analyse les relations entre les dimensions individuelles et collectives des connaissances organisationnelles. Nous nous appuyons sur l’étude du cas d’un grand restaurant dirigé successivement par trois chefs, sur une période de huit ans (2000-2008). Nous nous appuyons sur le parallèle entre les dynamiques de connaissances et l’habitus (Bourdieu 1990, 2000)."
"en" => "This paper investigates the interplay between individual and collective dimensions in organizational knowing. We ground our analysis on the case of a gourmet restaurant managed by three different head chefs over an eight-year observation window from 2000 to 2008. We find organizational differences between the three periods although apart from head chef changes, the cooking team itself remained stable. Building on a parallel between knowing and habitus, we take into account the chefs’ trajectories, the ‘doing’ of agents in the organization, and organization and field characteristics. We show that in each period, the chef’s knowing deeply permeated the restaurant. We demonstrate that the individual, collective, organizational and even field dimensions form a system of interdependence in knowing, where each dimension influences and is influenced by the others. Emphasizing the bidirectional nature of these relationships, we argue that a relational approach is necessary to better understand knowing."
]
"authors_fields" => array:2 [
"fr" => "Comptabilité et Contrôle de Gestion"
"en" => "Accounting and Management Control "
]
"indexedAt" => "2024-12-03T17:21:44.000Z"
"docTitle" => "Dishing Up Individual and Collective Dimensions in Organizational Knowing"
"docSurtitle" => "Articles"
"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">Comptabilité et Contrôle de Gestion</span> | <span class="document-property-year">2010</span>"
"keywordList" => "<a href="#">Apprentissage</a>, <a href="#">Bourdieu</a>, <a href="#">Connaissance</a>, <a href="#">Étude de cas</a>, <a href="#">Gastronomie</a>, <a href="#">Practique</a>"
"docPreview" => "<b>Dishing Up Individual and Collective Dimensions in Organizational Knowing</b><br><span>2010-11 | Articles </span>"
"docType" => "research"
"publicationLink" => "<a href="https://journals.sagepub.com/doi/10.1177/1350507610377584" target="_blank">Dishing Up Individual and Collective Dimensions in Organizational Knowing</a>"
]
+lang: "fr"
+"_type": "_doc"
+"_score": 9.208137
+"parent": null
}
