Marc Stierand

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Viktor DörflerUniversity of Strathclyde Business SchoolVerified email at strath.ac.uk
David M. BojeProfessor, Aalborg UniversityVerified email at id.aau.dk
Miriam FeulsAssistant Professor, Copenhagen Business SchoolVerified email at cbs.dk
Megane MirallesEcole Hôtelière de LausanneVerified email at ehl.ch
Jill MacBrydeProfessor of Innovation and Operations Management, Strathclyde UniversityVerified email at strath.ac.uk
PAUL LYNCHPROFESSOR OF CRITICAL HOSPITALITY AND TOURISM STUDIES, EDINBURGH NAPIER UNIVERSITYVerified email at NAPIER.AC.UK
Usha HaleyW. Frank Barton Distinguished Chair in International Business & Kansas Faculty of DistinctionVerified email at wichita.edu
Vlad GlaveanuProfessor of Psychology, Dublin City University & Professor II, University of BergenVerified email at dcu.ie
Charalampos MainemelisProfessor, Alba Graduate Business School, The American College of GreeceVerified email at alba.acg.edu
Frans MelissenBreda University of Applied SciencesVerified email at buas.nl
Jolan VelenceiVerified email at uni-corvinus.hu
Zoltan BaracskaiSzéchenyi István UniversityVerified email at sze.hu
Marie-Léandre GomezESSECVerified email at essec.edu
Maciej KarwowskiUniversity of WroclawVerified email at uwr.edu.pl
Eugene Sadler-SmithProfessor of Organizational Behaviour, Surrey Business School, University of SurreyVerified email at surrey.ac.uk
Robert ChiaResearch Professor of Management, Adam Smith Business School, Glasgow UniversityVerified email at glasgow.ac.uk
Roni Reiter-PalmonProfessor of Industrial/Organizational Psychology, University of Nebraska OmahaVerified email at unomaha.edu
Florian AubkeFH Wien der WKW - University of Applied Sciences for Management and Communication ViennaVerified email at fh-wien.ac.at
James C. KaufmanProfessor of Educational Psychology, University of ConnecticutVerified email at uconn.edu
Jan DulProfessor of Technology and Human Factors, Rotterdam School of Management, Erasmus UniversityVerified email at rsm.nl

Marc Stierand

EHL Hospitality Business School | Institute of Business Creativity

Verified email at ehl.ch - Homepage

creativity aesthetics sensory knowing


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Bracketing: A Phenomenological Theory Applied Through Transpersonal Reflexivity V Dörfler, M Stierand Journal of Organizational Change Management, 2021	203	2021
Creativity and Innovation in Haute Cuisine: Towards a Systemic Model M Stierand, V Dörfler, J MacBryde Creativity and Innovation Management 23 (1), 15-28, 2014	156	2014
Molecular gastronomy: cuisine innovation or modern day alchemy? J Cousins, K O'Gorman, M Stierand International Journal of Contemporary Hospitality Management 22 (3), 399-415, 2010	121*	2010
The art of creating culinary innovations M Stierand, P Lynch Tourism and Hospitality research 8 (4), 337-350, 2008	116	2008
Reflecting on a Phenomenological Study of Creativity and Innovation in Haute Cuisine M Stierand, V Dörfler International Journal of Contemporary Hospitality Management 24 (6), 946-957, 2012	109	2012
Developing Creativity in Practice: Explorations with World-Renowned Chefs M Stierand Management Learning 46 (5), 598– 617, 2015	106	2015
Handbook of research methods on creativity V Dörfler, M Stierand Edward Elgar Publishing, 2020	76*	2020
The Role of Intuition in the Creative Process of Expert Chefs M Stierand, V Dörfler Journal of Creative Behavior 50 (3), 178–185, 2016	65	2016
Paradoxes of Creativity: Examining the Creative Process through an Antenarrative Lens M Stierand, DM Boje, VP Glăveanu, V Dörfler, U Haley, M Feuls Journal of Creative Behavior 53 (2), 165-170, 2019	33	2019
Researching intuition in personal creativity M Stierand, V Dörfler Handbook of Research Methods on Intuition, 2014	28	2014
Reconceptualising the commercial meal experience in the hospitality industry M Stierand, R Wood Journal of Hospitality and Tourism Management 19 (4), online, 2012	22	2012
Innovation of Extraordinary Chefs: Development Process or Systemic Phenomenon? M Stierand, V Dörfler, JC MacBryde BAM: British Academy of Management Annual Conference, 15-17 September, Brighton., 2009	20	2009
Organising haute-cuisine service processes: a case study M Stierand, J Sandt Journal of Hospitality and Tourism Management 14 (1), 24-36, 2007	20	2007
Reflecting on hospitality management education through a practice lens M Stierand, L Zizka Quality Assurance in Education 23 (4), 353-363, 2015	18	2015
Haute cuisine innovations: the role of the master-apprentice relationship M Stierand, V Dörfler, P Lynch BAM: British Academy of Management Annual Conference, 9-11 September, Harrogate, 2008	18	2008
Culinary Creativity M Stierand Encyclopedia of Creativity, 296-300, 2020	17	2020
Investigating the extraordinary V Dörfler, M Stierand BAM: British Academy of Management Annual Conference, 15-17 September, Brighton., 2009	17	2009
Extraordinary: Reflections on sample representativeness V Dörfler, M Stierand The Palgrave handbook of social creativity research, 569-584, 2019	16	2019
The problem of addressing culture in workplace strategies DM Heeroma, FW Melissen, MB Stierand Facilities 30 (7/8), 269-277, 2012	16	2012
The 4M model of the meal experience R Kivits, MB Stierand, RC Wood ICCAS: International Conference on Culinary Arts and Sciences, 12-14 April …, 2011	15	2011

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