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Innovation and Experimental Services: the role of multidisciplinary arts in creative gastronomy toward a research agenda
Hurtado Justiniano, Maria Nelly; Jaría Chacón, Natalia; Valls Pasola, Jaume
Universitat de Barcelona
This research work develops an analysis of literature on experience as an innovative element for the services sector. Recently, some research work has focused on the role of the customer experience during the provision of a service. These types of innovative services driven and accompanied by economic changes act as drivers of social renewal and contribute to the strengthening of competitiveness. Placing the customer experience as the core of service innovation can become a powerful engine for generating novel ideas. Today, innovative service processes require successful designs of experiences involving multidisciplinary team, where the combination of knowledge and experience leads to successful projects. Through the review of the literature we can find a starting point to know how companies in the creative gastronomy sector innovate through their team, and also seek to identify those indicators that present the research related to the theme of experience and innovation in expertise services, as a basis for future empirical research. This paper provides an analysis of the importance of building multi-disciplinary teams as a strategic tool for innovation in gastronomy laboratories
Gestió de la innovació
Competència econòmica
Gastronomia
Cuina
Innovation management
Competition
Gastronomy
Cooking
(c) Universidad Politécnica de Madrid, 2017
Artículo
info:eu-repo/semantics/publishedVersion
Universidad Politécnica de Madrid
         

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