The creative leadership practices of haute cuisine chefs

Bouty, Isabelle (Université Paris-Dauphine PSL) ; Gomez, Marie-Léandre (ESSEC Business School, Cergy, France) ; Stierand, Marc (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland)

The aim of this chapter is to detail directing practices contributing to creative leadership and identify what creative leaders actually do to enhance team creativity and materialize the leader’s creative vision through the organization’s outcomes. This research relies on a practice-based approach, which allows it to enter into the minutiae of organization and work. It emphasizes the doings, the daily interactions between actors, and the relationship between their work and organizational and field level. Mobilizing data collected through authors’ long-standing research projects on creative haute cuisine restaurants, this research inductively builds upon reflexive interpretation to unveil three dynamics of directing practices: enabling, as configuring the creative space configuring the creative space to set the conditions of creative work; orientating, as managing creative work to keep abounded and focused; and complying, as assessing ideas to select those that fit.


Mots-clés:
Faculté:
Economie et Services
Ecole:
EHL
Classification:
Economie/gestion
Adresse bibliogr.:
New York, Routledge
Date:
2018-08
New York
Routledge
Pagination:
15 p.
Publié dans:
Creative leadership : contexts and prospects
Auteur du livre :
Mainemelis, Charalampos ; ALBA Graduate Business School, Athens, Greece
Epitropaki, Olga ; Durham University Business School, UK
Kark, Ronit ; Bar-Ilan University, Ramat Gan, Israel
ISBN:
9781351362283
Le document apparaît dans:

Note: The status of this file is: restricted


 Notice créée le 2018-10-19, modifiée le 2019-11-28

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