Assistant Professor - Service Management
Ph.D., University of Strathclye, Glasgow, UK
Marc Stierand, Ph.D., is an Assistant Professor of Service Management and fellow of the Lausanne Hospitality Research Center both at the École hôtelière de Lausanne. His research focuses on managerial and organizational cognition and management education and development in the hospitality context, with particular interest in personal and team creativity, intuition, and talent. Marc has authored several papers in diverse outlets including Management Learning, Creativity and Innovation Management, the Journal of Creative Behavior, and the International Journal of Contemporary Hospitality Management. He is a regular presenter and session chair at the Academy of Management Annual Meeting (AOM) and the British Academy of Management Annual Conference (BAM). At BAM he is also a steering group member of the Research Methodology Special Interest Group.
Principal Lecturer in Strategy and Innovation, Academy of Hotel and Facility Management, NHTV Breda University of Applied Sciences, NL (2011-2013)
Senior Lecturer in Strategy and Innovation, Academy of Hotel and Facility Management, NHTV Breda University of Applied Sciences, NL (2010-2011)
Lecturer in Strategy and Innovation, Academy of Hotel and Facility Management, NHTV Breda University of Applied Sciences, NL (2009-2010)
Teaching Assistant, Strathclyde Business School, University of Strathclyde, Glasgow, UK (2007-2009)
Lecturer in Food and Beverage Studies, School of Business, Victoria University, Melbourne, Australia (2006-2007)
Lecturer Practical Program, IUBH School of Business and Management, Germany (2005-2006)
Research Assistant, Centre for Tourism Policy Studies, University of Brighton, UK (2004-2005)
F&B Management Trainee, Brenner’s Park-Hotel & Spa, Baden-Baden, Germany (2002-2003)
Apprentice Chef, Restaurant Wielandshöhe (Vincent Klink, 1 Michelin star), Stuttgart, Germany (2000-2001)
Apprentice Chef, Seehotel Siber (Bertold Siber, 1 Michelin star), Konstanz, Germany (1998-2000)
EHL Editorial Team (2016) ‘EHL Students envision Google’s food program for 2030’ in EHL’s Future of Hospitality blog, http://blog.ehl.edu/future/ehl-students-envision-googles-food-program-for-2030, June 13. See also: http://www.finanznachrichten.de/nachrichten-2016-06/37665005-ehl-students-envision-google-s-food-program-for-2030-004.htm, https://www.htr.ch/leute---events/kulinarische-zukunftsmusik-43349.html.
Batschi, A (2015) ‘Kreativität in der Haute Cuisine – eine wissenschaftliche Betrachtung‘ in Johannes King’s Online-Magazine, http://www.johannesking.de/hinter-den-kulissen/kreativitaet-in-der-haute-cuisine-eine-wissenschaftliche-betrachtung, September 1.
van Dijk, M and Kemp, L (2015) ‘Intuition and Disciplined Sensing’ in THNK View, http://www.thnk.org/insights/intuition-and-disciplined-sensing, June 17.
Türler, W (2015) ‘Après la cuisine moléculaire, la produit devient roi‘, Hémisphères Bulletin, Volume IX
Bernsen, M (2013) ‘Koldt land, hed mad‘ in Weekendavisen, p. 3, March 15.
Marx, G (2006) ‘Hausmannskost für Hungrige’ in AHGZ, http://www.ahgz.de/regional-und-lokal/hausmannskost-fuer-hungrige,607218799.html, July 22.
Zeller, R (2001) ‘Prüfungsbester kocht im Nobelrestaurant‘ in Ludwigsburger Zeitung, July 17.
Krötz, R (2001) ‘Glatte Eins rührt auch Starkoch Vincent Klink zu einem „Super“‘ in NWZ.