Marc Stierand

Publications

• Stierand, M and Sandt, J (2007) ‘Organising Haute Cuisine Service Processes: a Case Study’, Journal of Hospitality and Tourism Management, Vol. 14, 1, pp. 24-36.

• Stierand, M and Lynch, P (2008) ‘The Art of Creating Culinary Innovations’, Tourism and Hospitality Research, Vol. 8, 4, pp. 337-350.

• Cousins, J, O’Gorman, K and Stierand, M (2010) ‘Molecular Gastronomy: Basis for a New Culinary Movement or Modern Day Alchemy?’, International Journal of Contemporary Hospitality Management, Vol. 22, 3, pp. 399-415.

• Heeroma, D, Melissen, F and Stierand, M (2012) ‘The Problem of Addressing Culture in Workplace Strategies’, Facilities, Vol. 30, 7/8, pp. 269-277.

• Stierand, M and Dörfler, V (2012) ‘Reflecting on a Phenomenological Study of Creativity and Innovation in Haute Cuisine’, International Journal of Contemporary Hospitality Management, Vol. 24, 6, pp. 946-957.

• Stierand, M and Wood, R (2012) ‘Reconceptualising the Commercial Meal Experience in the Hospitality Industry’, Journal of Hospitality and Tourism Management, Vol. 19, 14, pp. online.

• Stierand, M, Dörfler, V and MacBryde, J (2014) ‘Creativity and Innovation in Haute Cuisine: Towards a Systemic Model’, Creativity and Innovation Management, Vol. 23, 1, pp. 15-28.

• Stierand, M (2015) ‘Developing Creativity in Practice: Explorations with World-Renowned Chefs’, Management Learning, Vol. 46, 5, pp. 598-617.

• Stierand, M and Zizka, L (2015) ‘Reflecting on Hospitality Education through a Practice Lens’, Quality Assurance in Education, Vol. 23, 4, pp. 353-363.

• Josephi, S, Stierand, M and Mourik, van Aad (2016) ‘Hotel Revenue Management: Then, Today and Tomorrow’, Journal of Revenue and Pricing Management.

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