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Journal of Culinary Science & Technology Volume 7, 2009 - Issue 1
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Articles

Moving from a Tacit to a Structured Culinary Innovation Process: A Case for the BASICS and Just-Right Plots in Evaluation

Robert J. Harrington University of Arkansas, Fayetteville, Arkansas, USACorrespondence[email protected]
,
Charlie Baggs Charlie Baggs, Inc., Chicago, Illinois, USA
&
Michael C. Ottenbacher Heilbronn University, Heilbronn, Germany
Pages 73-88 | Published online: 09 Apr 2009

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suat Akyürek & onur Kızılcık. (2019) Determining tourists’ propensity to consume innovative cuisine: the case of molecular cuisine. Journal of Culinary Science & Technology 17:6, pages 519-533.
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José Albors-Garrigós, Javier Martinez Monzo & Purificación Garcia-Segovia. (2018) Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services. Industry and Innovation 25:1, pages 84-111.
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Kelly A. Way, Michael C. Ottenbacher & Robert J. Harrington. (2011) Is Crowdsourcing Useful for Enhancing Innovation and Learning Outcomes in Culinary and Hospitality Education?. Journal of Culinary Science & Technology 9:4, pages 261-281.
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