An empirical review of research methodologies and methods in creativity studies (2003–2012)
H Long - Creativity Research Journal, 2014 - Taylor & Francis
Based on the data collected from 5 prestigious creativity journals, research methodologies
and methods of 612 empirical studies on creativity, published between 2003 and 2012, were …
and methods of 612 empirical studies on creativity, published between 2003 and 2012, were …
Creativity and turnover intention among hotel chefs: The mediating effects of job satisfaction and job stress
P Tongchaiprasit, V Ariyabuddhiphongs - International Journal of Hospitality …, 2016 - Elsevier
Chefs may be satisfied with creativity in their job but considerable occupational stress may
press them to consider leaving their jobs. A study was therefore conducted to examine the …
press them to consider leaving their jobs. A study was therefore conducted to examine the …
Wallas' four-stage model of the creative process: More than meets the eye?
E Sadler-Smith - Creativity research journal, 2015 - Taylor & Francis
Based on a detailed reading of Graham Wallas' Art of Thought (1926) it is argued that his
four-stage model of the creative process (Preparation, Incubation, Illumination, Verification) …
four-stage model of the creative process (Preparation, Incubation, Illumination, Verification) …
[LIBRO][B] Imagination in human and cultural development
T Zittoun, A Gillespie - 2015 - taylorfrancis.com
This book positions imagination as a central concept which increases the understanding of
daily life, personal life choices, and the way in which culture and society changes. Case …
daily life, personal life choices, and the way in which culture and society changes. Case …
[PDF][PDF] Chef's competency as a key element in food tourism success: A literature review
The chef expertise is considered a key to food tourism success. However, studies to identify
the competencies of successful chefs are still scarce. This literature review study aims to …
the competencies of successful chefs are still scarce. This literature review study aims to …
Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants
This study attempts to identify the important attributes of Innovative Physical Dining
Environment Design (IPDED) through qualitative and quantitative analyses of expert …
Environment Design (IPDED) through qualitative and quantitative analyses of expert …
Creativity and Innovation in H aute C uisine: Towards a Systemic Model
The contribution of this study is an increased understanding of personal creativity and the
innovation process in haute cuisine, a validation of the socio‐cultural systems view of …
innovation process in haute cuisine, a validation of the socio‐cultural systems view of …
Diet quality is more strongly related to food skills rather than cooking skills confidence: Results from a national cross‐sectional survey
Aim While diet quality has declined globally, the promotion of cooking skills as a potential
target to counter the decline has been proposed. The aim of the current study was to …
target to counter the decline has been proposed. The aim of the current study was to …
Food tourism: cooking holiday experiences in East Asia
Purpose This study aims to investigate how the “cooking holiday” concept can be used by
tourism authorities and practitioners and, to that end, proposes a hierarchical framework for …
tourism authorities and practitioners and, to that end, proposes a hierarchical framework for …
Micro-celebrity restaurant manifesto: The roles of innovation competency, foodstagramming, identity-signaling, and food personality traits
Dining in Internet-celebrity (or micro-celebrity) restaurants is an increasingly popular
indulgence. Rooted in the micro-celebrity economy research, the present study draws on …
indulgence. Rooted in the micro-celebrity economy research, the present study draws on …