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Dr Marc Stierand

Dr Marc Stierand

Qualifizierung(en)

PhD in Management Science, Creativity & Innovation, Department of Management Science, University of Strathclyde

Funktion

Associate Professor

Unterrichtsfach(e)

Service Creativity and Executing Service Excellence
Service Quality and Design

Fachgebiet

Culinary arts
Education management & development
Managerial and organizational cognition
Personal and team creativity intuition
Talent management

Kurz-Bio

Marc Stierand besitzt einen Doktortitel und ist außerordentlicher Professor für Dienstleistungsmanagement und Direktor des Instituts für Business Creativity an der Ecole hôtelière de Lausanne. Bevor er sich der Wissenschaft zuwandte, war er Küchenchef in Michelin-Stern-Restaurants und Luxushotels. Seine Forschung befasst sich mit der Kognition von Managern und Organisationen sowie mit der Managementausbildung und -entwicklung im Kontext des Gastgewerbes, mit besonderem Schwerpunkt auf persönlicher und Team-Kreativität, Intuition und Talent. Marc hat zahlreiche Artikel in verschiedenen Fachzeitschriften veröffentlicht, darunter Management Learning, Creativity and Innovation Management, das Journal of Creative Behavior und das International Journal of Contemporary Hospitality Management. Er ist regelmäßiger Referent und Sitzungsleiter bei der Jahrestagung der Academy of Management (AOM) und der British Academy of Management Annual Conference (BAM), wo er zudem Mitglied der Lenkungsgruppe der Research Methodology Special Interest Group ist.

Veröffentlichungen in Peer-Reviewed Journals

Dörfler, V. & Stierand, M. (Forthcoming). Bracketing: a phenomenological theory applied through transpersonal reflexivity. Journal of Organizational Change Management.

Stierand, M., Heelein, J., & Mainemelis, C. (2020). A Designer on Designing: A Conversation with Johannes Torpe. Journal of Management Inquiry, 29(3), 350-359. https://doi.org/10.1177%2F1056492619882090

Stierand, M. (2020). Culinary Creativity. In Runco, M. & Pritzker, S. (Eds.). Encyclopedia of Creativity (pp. 296-300). London: Elsevier. https://doi.org/10.1016/B978-0-12-809324-5.23684-5

Stierand, M., Boje, D. M., Gl?veanu, V.P., Dörfler, V., Haley, U., & Feuls, M. (2019). Paradoxes of Creativity: Examining the Creative Process through an Antenarrative Lens. Journal of Creative Behavior, 53(2), 65-170. https://doi.org/10.1002/jocb.224

Josephi, S., Stierand, M., & Van Mourik, A. (2016). Hotel revenue management: Then, now and tomorrow. Journal of Revenue & Pricing Management, 15, 252-257. https://doi.org/10.1057/rpm.2016.4

Stierand, M., & Dörfer, V. (2016). The Role of Intuition in the Creative Process of Expert Chefs. Journal of Creative Behavior, Special Issue on Creativity and Food, 50(3), 178-185. https://doi.org/10.1002/jocb.100

Velencei, J., Baracskai, Z. , Dorfler, V., & Stierand, M. (2016). Supporting the Competent Practitioner: Trans-disciplinary Coaching with a Knowledge-Based Expert System. International Journal of Management Science and Business Administration, 12(2), 20-27. dx.doi.org/10.18775/ijmsba.1849-5664-5419.2014.212.1002

Stierand, M. (2015). Developing creativity in practice: Explorations with world-renowned chefs. Management Learning, 46, 598-617. https://doi.org/10.1177%2F1350507614560302

Stierand, M., & Zizka, L. (2015). Reflecting on hospitality management education through a practice lens. Journal of Quality Assurance in Education, 23(4), 353-363. https://doi.org/10.1108/QAE-04-2015-0013

Stierand, M., Dörfler, V., & MacBryde, J. (2014). Creativity and Innovation in Haute Cuisine: Towards a Systemic Model. Creativity and Innovation Management, 23(1), 15-28. https://doi.org/10.1111/caim.12050

Geförderte Forschungsprojekte

Stierand M. & Lecossois C., Project: Educati-EAU: L'eau et la protection de la nature au travers de l'éducation à l'environnement, Date : 01.07.2017 to 31.12.2019, Public & Private Fundings.

Stierand, M., Project: Re-Exploring the Meaning, Significance and Future Development of the Commercial Meal Experience for Hospitality Management, Date: 01.01.2015 to 31.03.2016, External Fundraising: HES-SO.

Auszeichnungen

Best Developmental Paper Award, British Academy of Management’s Research Methodology Track: ‘A Serialisation Approach To A Research Study‘ (2020)
'Best Developmental Paper Award’ delivered by the British Academy of Management’s Research Methodology Track for the paper titled ‘Frozen in Time: Unfolding Experiences in Archival Process Data.’ (2019)
‘Best Developmental Paper Award’ delivered by the British Academy of Management’s Research Methodology Track for the paper titled ‘Intellectual Quietness: Our Struggles With Researching Creativity As A Process.’ (2018)
'Developing creativity in practice: Explorations with world-renowned chefs' included in a Virtual Special Issue of Management Learning on sensory knowledge that the journal believes illustrates the finest work on sensory knowledge that has been published in the journal in the least ten years (2017)
‘Best Developmental Paper Award’ delivered by the British Academy of Management’s Research Methodology Track for ‘Reflecting on Becoming: The Role of Savoir, Savoir-Faire, and Savoir-Être.’ (2016)
'Creativity and Innovation in Haute Cuisine: Towards a Systemic Model' is listed as the most cited Creativity and Innovation Management articles published in 2014 and 2015 (2016)