The Culinary Innovation Process: A Study of Michelin-Starred Chefs

被引：41

作者：

Ottenbacher, Michael ^{[1
]}

Harrington, Robert J. ^{[2
]}

机构：

[1] San Diego State Univ, Sch Hospital & Tourism Management, 5500 Campanile Dr,PSFA 436, San Diego, CA 98182 USA

[2] Univ Guelph, Sch Hospital & Tourism Management, MACS Hall 205, Guelph, ON N1G 2W1, Canada

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2007年 / 5卷 / 04期

关键词：

Culinary innovation; Michelin-starred chefs; new product development; innovation management;

D O I：

10.1300/J385v05n04_02

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The process used in haute cuisine establishments is both aligned and contradicts the model proposed in the culinary innovation literature, the general new product development model, and those shown in the food product development literature. Michelin chefs used a more sequential and top-down process than the one proposed for culinary operations in general. Costs due to any failure in the Michelin-starred chefs' world are far greater than amenu innovation that fails to make the grade in a typical restaurant. Therefore, in this high risk situation, greater care is taken to control the process and ensure successful outcomes. (C) 2007 by The Haworth Press. All rights reserved.

引用

页码：9 / 35

页数：27

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