NHTV

Faculty Member, Academy of Hotel Management

Principal Lecturer

Thesis Title: Phenomenological Model of Culinary Innovation: A Systemic View

About

Dr. Marc Stierand (The Academy of Hotel & Facility Management, Sibeliuslaan 13, 4837 CA Breda, Netherlands, <stierand.m@nhtv.nl>) is Principal Lecturer in Strategy and Innovation at the NHTV Breda University of Applied Sciences. His research interests include creativity, innovation and cognition in organizational contexts. Marc has authored several journal papers and conference papers. He holds an honours degree in hospitality management from the University of Brighton, a masters degree in business management from the International University of Applied Sciences Bad Honnef – Bonn, a postgraduate certificate in research methodology and a doctor of philosophy in management science both from the University of Strathclyde. Before pursuing an academic career Marc worked as chef and operational manager in several Michelin restaurants and luxury hotels in the UK and Germany.


Journal Articles:

Stierand, M and Dörfler, V (forthcoming) 'Reflecting on a Phenomenological Study of Creativity and Innovation in Haute Cuisine', International Journal of Contemporary Hospitality Management, Vol. 24, 6.

Heeroma, D, Melissen, F and Stierand, M (forthcoming) ‘The problem of addressing culture in workplace strategies’, Facilities, Vol. 30, 7/8.

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, 399-415.

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

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.


Book Chapters:

Stierand, M (forthcoming) ‘Gastronomy and Haute Cuisine’, in R. C. Wood (Ed.), Key Concepts in Hospitality Management. London: Sage.

Stierand, M (forthcoming) ‘Innovation in Hospitality’, in R. C. Wood (Ed.), Key Concepts in Hospitality Management. London: Sage.

Stierand, M; and Dörfler, V (2011) 'Methods against Methods', in A Mesquita (Ed) Technology for Creativity and Innovation: Tools, Techniques and Applications, pp.121-134, Hershey, PA: IGI Global, ISBN 978-1-60960-519-3 (hbk.)

Stierand, M; and Dörfler, V (2011) 'Methods against Methods', in A Mesquita (Ed) Technology for Creativity and Innovation: Tools, Techniques and Applications, pp.121-134, Hershey, PA: IGI Global, ISBN 978-1-60960-520-9 (ebook)


Peer-Reviewed Articles in Conference Proceedings:

Dörfler, V, Baracskai, Z, Velencei, J, Stierand, M and Szendrey, M (2012) ‘Dramatic Dilemmas: Drama-based Decision Support’ (PDW Workshop), Annual Meeting of the Academy of Management, 3-7 August 2012, Boston, MA.

Stierand, M (2012)‘Idiographic Explanatory Phenomenology’, British Academy of Management Annual Conference, 11-13 September, Cardiff.

Stierand, M and Dörfler, V (2012) ‘Iterative Learning: A Way of Achieving Generalizability in Idiographic Research?, British Academy of Management Annual Conference, 11-13 September, Cardiff.

Stierand, M and Wood, R (2012) ‘The truth that dare not speak its name: why hospitality research needs more research and less hospitality’, Brighton Hospitality Research Forum, 12 July, University of Brighton, Eastbourne.

Aubke, F, Stierand, M and Krätz, S (2012) ‘Hubs and Spokes: Characteristics of Career Networks of Michelin-Starred Chefs’, EuroChrie Conference, 25-27 October, Lausanne.

Stierand, M and Dörfler, V (2011) ‘Revising the Notion of Sample Representativeness’, British Academy of Management Annual Conference, 13-15 September, Birmingham.

Kivits, R, Stierand, M and Wood, R (2011) ‘The 4M Model of the Meal Experience’, Seventh International Conference on Culinary Arts and Sciences ICCAS, 12-14 April 2011, Bournemouth.

Hildmann, D. and Stierand, M. (2010). 'Stuck in the Past or Just the Recession? A Dutch Hotel Case Study', EuroChrie Conference. Amsterdam, October 25-28.

Stierand, M and Dörfler, V (2010) ‘Reflecting on a Fluid Research Approach’, British Academy of Management Annual Conference, 14-16 September, Sheffield.

Melissen, F and Stierand, M (2010) ‘Strolling into Organisations of the Future’, European Group for Organizational Studies Colloquium, 28 June – 3 July 2010, Lisbon.

Stierand, M, Dörfler, V and MacBryde, J (2009) ‘Innovation of Extraordinary Chefs: Development Process or Systemic Phenomenon?’, British Academy of Management Annual Conference, 15-17 September, Brighton.

Dörfler, V and Stierand, M (2009) ‘Investigating the Extraordinary’, British Academy of Management Annual Conference, 15-17 September, Brighton.

Stierand, M, Dörfler, V and Lynch, P (2008) ‘Haute Cuisine Innovations: the Role of the Master-Apprentice Relationship’, British Academy of Management Annual Conference, 9-11 September, Harrogate.

Stierand, M and Lynch, P (2008) ‘The Art of Creating Culinary Innovations’, Annual International CHME Research Conference, 14-16 May, Glasgow.

Stierand, M, O’Mahony, B and Bergin-Seers, S (2007) ‘Innovation in Haute Cuisine’, CAUTHE Annual Conference, 11-14 February, Sydney.


Other Publications:

Stierand, M. (2010). Phenomenological Model of Culinary Innovation: A Systemic View. Glasgow: University of Strathclyde.

Stierand, M (2010). ‘Sleeping with Chindogu - From Average Creativity to the Creative Average’, The Hospitality Review (April), pp. 43-47.

Stierand, M. (2006). Service Process Organisation in Fine-Dining Restaurants: A Case Study. Bonn: International University of Applied Sciences Bad Honnef.

Stierand, M (2005). Globalisation in the Air Transport, Tourism and Hotel Industries. Brighton: Centre for Tourism Policy Studies.

Stierand, M. (2004). An Investigation into the Strategic Application of Odour and Its Subliminal Demand Effect on Food and Beverage Outlets. Brighton: University of Brighton.

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