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Dr Marc Stierand

Marc Stierand , PhD

Qualification(s)

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

Fonction

Professeur titutlaire

Localisation

EHL Campus Lausanne
EHL Campus (Singapore)

Module de cours enseigné

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

Matière(s) enseignée(s)

Création de l'avenir du service alimentaire
Qualité et conception des services alimentaires
Créativité et innovation dans le secteur de l'alimentation et des boissons

Domaine(s) d'expertise

Arts culinaires
Cognition managériale et organisationnelle
Créativité, esthétique et connaissance sensorielle
Management de l'éducation et du développement

Courte description

Le Dr Marc Stierand est Professeur Associé en management de services et directeur de l'Institute of Business Creativity à l'EHL. 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

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

Projets de recherche financés

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.

Récompenses

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)