Managers and researchers today widely acknowledge knowledge and competence as a keystone of organizational advantage. Yet past literature mainly explored the link between collective competences and competitive advantage, leaving unresolved the question of whether and how an individually held competence can ground a competitive advantage. This is a question of importance though as the individual nature of knowledge and competences embodied in practice are increasingly outlined. Our aim is to shed light on this particular relationship with the empirical study of organizations where individual competences are dominant: the kitchens of Grand restaurants.
BOUTY, I., GOMEZ, M.L. et DRUCKER-GODARD, C. (2006). From Individual Competence to Organizational Advantage: the Case of Haute Cuisine. Dans: Proceedings of the 22nd EGOS Colloquium: The Organizing Society. University of Bergen.