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International Journal of Hospitality Management(1)
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BREAKING the GLASS CEILING in HAUTE CUISINE: The ROLE of ENTREPRENEURSHIP on the CAREER EXPECTATIONS of FEMALE CHEFS
ArticleAbstract: Purpose – This paper aims to examine the critical elements for female chefs in overcoming the glassPalabras claves:entrepreneurship, Female chefs, fuzzy sets, Gender discrimination, haute cuisine, women chefsAutores:Albors-Garrigos J., P. García-Segovia, Segarra-Oña M., Signes A.P.Fuentes:scopusCreativity and innovation patterns of haute cuisine chefs
ArticleAbstract: The objective of this article is to analyze the innovation patterns and drivers in culinary activitiPalabras claves:haute cuisine, innovation, Restaurant chefsAutores:Albors-Garrigos J., Barreto V., Hervás-Oliver J., Martínez‐monzó J., P. García-SegoviaFuentes:scopusGender Differences in the Evolution of Haute Cuisine Chef´s Career
ArticleAbstract: This article reviews gender differences in the career paths of successful chefs, including barriers,Palabras claves:barriers to women’s haute cuisine progression, Gender career differences, hospitality entrepreneurship, success factors in women’s haute cuisine progression, women chefsAutores:Albors-Garrigos J., Haddaji M., P. García-Segovia, Signes A.P.Fuentes:scopusGender discrimination in haute cuisine: A systematic literature and media analysis
ArticleAbstract: Haute cuisine has become an essential activity within the hospitality industry, and gastronomy playsPalabras claves:Female chefs, Professional kitchen discrimination, women chefsAutores:Albors-Garrigos J., Haddaji M., P. García-SegoviaFuentes:scopusKnowledge dynamics as drivers of innovation in Haute Cuisine and culinary services
ArticleAbstract: This paper analyses current innovation processes in Haute Cuisine and develops new insights into thePalabras claves:haute cuisine, innovation, symbolic knowledgeAutores:Albors-Garrigos J., Martínez‐monzó J., P. García-SegoviaFuentes:scopusTrends and innovations in bread, bakery, and pastry
ArticleAbstract: The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenPalabras claves:Bakery, bread, innovationAutores:Albors-Garrigos J., Martínez‐monzó J., P. García-SegoviaFuentes:scopusSensory expectations from aesthetic perceptions of coffee beverages presented in different mugs
ArticleAbstract: The present work examined how the esthetic impression caused by a specific mug selection seems to inPalabras claves:Coffee, Consumer expectations, cross-modal correspondences, Flavor, mug, receptacle, sensory scienceAutores:Albors-Garrigos J., Corona V., Lujan-Moreno G.A., P. García-Segovia, Rojas O.G., Vargas de la Cruz I.Fuentes:scopusWomen Chefs’ Access Barriers to Michelin Stars: A Case-Study Based Approach
ArticleAbstract: The higher the status in the “haute cuisine” field, the fewer women are employed in prestigious posiPalabras claves:Gender barriers, haute cuisine, Michelin stars, success factors, women chefsAutores:Albors-Garrigos J., Haddaji M., P. García-SegoviaFuentes:scopusWomen Professional Progress to Chef’s Position: Results of an International Survey
ArticleAbstract: Many researchers argue that gender is a cultural construction rather a natural one. Haute Cuisine anPalabras claves:entrepreneurship, leadership, Learning process, women chefsAutores:Albors-Garrigos J., Haddaji M., P. García-SegoviaFuentes:scopusWomen chefs’ experience: Kitchen barriers and success factors
ArticleAbstract: Despite the numerous examples and testimonies in the Internet, few researches are made on challengesPalabras claves:barriers, chefs, gender, haute cuisine, success factorsAutores:Albors-Garrigos J., Haddaji M., P. García-SegoviaFuentes:scopus