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Dr Marc Stierand

Marc Stierand , PhD

Qualifizierung(en)

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

Standort

EHL Campus Lausanne
EHL Campus (Singapore)

Funktion

Full Professor

Unterrichtetes Modul

BACHELOR OF SCIENCE IN INTERNATIONAL HOSPITALITY MANAGEMENT
• Applied Hospitality Management
• Diploma Work - Student Business Project
• Foundations of Hospitality Management II
• Industrial Attachment (6 Months)
MASTER IN HOSPITALITY MANAGEMENT
• Creativity and innovation in the food and beverage sector
Food Service quality & design

Unterrichtsfach(e)

Food Service Quality & Design
Creativity and innovation in the food and beverage sector
Creating the Future of Food Service

Fachgebiet

Creativity, aesthetics, and sensory knowing
Culinary arts
Management education & development
Managerial and organizational cognition

Kurz-Bio

Marc Stierand besitzt einen Doktortitel und ist außerordentlicher Professor für Dienstleistungsmanagement und Direktor des Instituts für Business Creativity an der EHL. 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

Hinrichs, N., Stierand, M. & Glaveanu, V. (2023). Food for thought: How curiosity externalization is fostered through organizational identity. Organizational Behavior and Human Decision Processes, 179, 104293.

Miralles, M., Lee, B., Dörfler, V. and Stierand, M. (2022). Guest editorial: Investigating trauma: methodological, emotional and ethical challenges for the qualitative researcher. Qualitative Research in Organizations and Management, 17(4), 397-405.

Dörfler, V. & Stierand, M. (2021). 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., 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

Hinrichs, N & Stierand, M. Project: When the wild mind meets the disciplined eye: Professional identity development at the intersection of institutional logics and creativity, Date: 01.01.2023 to 01.01.2026, External fundraising: SNF
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’ 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)