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Dr Marc Stierand

Dr Marc Stierand

Qualification(s)

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

Fonction

Professeur Associé

Matière(s) enseignée(s)

Créativité de Service et Excellence de Service
Service Quality and Design

Domaine(s) d'expertise

Arts culinaires
Cognition managériale et organisationnelle
Gestion et développement de l'éducation
Gestion des talents
Intuition de créativité personnelle et d'équipe

Courte description

Le Dr Marc Stierand est Professeur Associé en management de services et directeur de l'Institute of Business Creativity à l'Ecole hôtelière de Lausanne. Avant de rejoindre le monde académique, il a été chef dans des restaurants étoilés et des hôtels de luxe. Ses recherches portent sur la cognition managériale et organisationnelle ainsi que sur l'éducation et le développement de la gestion dans le contexte de l'accueil, avec un intérêt particulier pour la créativité personnelle et collective, l'intuition et le talent. Marc est l'auteur de plusieurs articles parus dans divers médias, notamment Management Learning, Creativity and Innovation Management, le Journal of Creative Behavior, et le International Journal of Contemporary Hospitality Management. Il est régulièrement conférencier et préside des séances à l'Academy of Management Annual Meeting (AOM) et à la British Academy of Management Annual Conference (BAM), où il est également membre du comité directeur du Research Methodology Special Interest Group.

Publications dans des revues évaluées par des pairs

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

Projets de recherche financés

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.

Récompenses

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)