Analysis of the Catalan Haute Cuisine Successthe Role of Education and Network Creation

  1. Merce Bernardo 1
  2. Raúl Escalante 1
  3. Anna Arbussà 2
  1. 1 Universitat de Barcelona
    info

    Universitat de Barcelona

    Barcelona, España

    ROR https://ror.org/021018s57

  2. 2 Universitat de Girona
    info

    Universitat de Girona

    Girona, España

    ROR https://ror.org/01xdxns91

Revista:
Journal of evolutionary studies in business

ISSN: 2385-7137

Año de publicación: 2018

Volumen: 3

Número: 1

Páginas: 84-111

Tipo: Artículo

DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Journal of evolutionary studies in business

Resumen

This paper analyses two of the success factors of the Catalan haute cuisine: education and network creation. Fifty-four interviews with Michelin-starred restaurant chefs were done, using two questionnaires, one for each factor studied. Cross-case studies were analysed. Results show that both factors are important and mutually correlated. Education is important to have the bases to understand and enrich the current cuisine, and also act as a pool of relationships creation. Regarding the second factor, the majority of chefs started their relationships at a professional level and some became personal. A framework of collaboration, respect, admiration and joint objectives are the most highlighted key results. The future of this sector, according to the interviewees, is ensured by the new generations of chefs but also because of the society interest. Additional aspects explaining the success of the cuisine are presented. To the best of the authors’ knowledge, this is one of the first works presenting the success of this cuisine studying these two factors in-depth.

Referencias bibliográficas

  • Agarwal, Rupali, and Molly J. Dahm. 2015. "Success Factors in Independent Ethnic Restaurants." Journal of Foodservice Business Research 18 (1): 20-33.
  • Aldamiz-Echevarría, Covadonga, María Soledad Aguirre, and Maria Gloria Aparicio. 2014. “Orígenes, elementos determinantes y resultados de un exitoso proceso de colaboración entre competidores y otros agentes: el cluster de la Alta Cocina Vasca.” Cuadernos de Gestión 14 (2): 51-72.
  • Apicius. 2013. “Cuaderno de Gastronomia y Alta Cocina.” Accessed April 3. http://www.apicius.es/
  • Aubke, Florian. 2014. "Creative Hot Spots: A network analysis of German Michelin- Starred Chefs." Creativity and Innovation Management 23 (1): 3-14.
  • Balazs, Katharina. 2002. "Take one entrepreneur: The recipe for success of France's great chefs." European Management Journal 20 (3): 247-259.
  • Bernardo, Merce, Anna Arbussà, and Raúl Escalante. 2016. Cuina de relacions: anàlisi de la concentració geogràfica de restaurants amb estrelles Michelin a Catalunya. Barcelona: Edicions de la Universitat de Barcelona; Girona: Servei de Publicacions de la Universitat de Girona
  • Bernardo, Merce, Raúl Escalante, Joan Roca, and Anna Arbussà. 2017. “Gastronomy Management: a comparative analysis of the existing management system standards.” International Journal of Quality and Reliability Management 34 (4): 163-175.
  • Barney, Jay B. 1997. Gaining and sustaining competitive advantages. New York: Addison-Wesley.
  • Berry, Leonard L., Kathleen Seiders, and Larry G. Greshan. 1997. "For love and money: The common traits of successful retailers." Managing Service Quality 26 (2): 12-14.
  • Boardman, Anthony E. and Aidan R. Vining. 1996. "Defining your business using product customer matrices." Long Range Planning 29 (1): 38-48.
  • Brotherton, Bob, and Jane Shaw. 1996. "Towards and identification and classification of critical success factors in UK hotels." International Journal of Hospitality Management 15 (2): 113-135.
  • Brown, Desmond, Kim Spillman, Min-Young Lee, and Ying Lu. 2014. "Factors Influencing Small Tourism Business Performance: The Case of Central Kentucky, United States." Journal of Hospitality Marketing and Management 23 (7): 768-789.
  • Cabrera, Carles. 2015. El Celler de Can Roca: generando valor en empresas de servicios. Barcelona: Librooks.
  • Cameron, Kim S. 1986. "Effectiveness as paradox: consensus and conflict in conceptions of organizational effectiveness." Management Science 32 (5): 539-553.
  • Camillo, Angelo A., Daniel J. Connoly, and Woo Gon Kim. 2008. "Success and failure in Northern California: Critical success factors for independent restaurants." Cornell Hospitality Quarterly 49 (4): 364-380.
  • Chin, Jiung-Bin and Chih-Hsin Tsai. 2013. "Developing a service quality evaluation model for luxurious restaurants in international hotel chains." Total Quality Management and Business Excellence 24 (9-10): 1160-1173.
  • Creswell, John W. 2013. Qualitative inquiry and research design. Choosing among five approaches. 3rd edition. Sage Publications, Inc., Thousand Oaks, California, USA
  • Croston, Frank J. 1995. Hotel profitability critical success factors. Accounting and finance for the international hospitality industry. Oxford: Butterworth Heinemann.
  • Denzin, Norman K., and Yvonna S. Lincoln. 2011. “Introduction: the discipline and practice of qualitative research.” In The Sage Handbook of Qualitative Research, edited by Denzin, Norman K., and Yvonna S. Lincoln, 1-19. London: Sage.
  • Détrie, Jean Pierre, ed. 1995. Strategor. Estrategia, estructura, decision, identidad: política general de empresa. Barcelona: Masson.
  • Dickinson, Roger A., Charles R. Ferguson, and Sumit Sircar. 1984. "Critical Success Factors and Small Business." American Journal of Small Business 8 (3): 49-57.
  • Engle, Paul. 2008. "Validating best practices." Industrial Engineer 40 (11): 20.
  • Enz, Cathy A. 2004. "Issues of concern for restaurant owners and managers." Cornell Hotel and Restaurant Administration Quarterly 45 (4): 315-332.
  • Gaskill, LuAnn Ricketts, Howard E. Van Auken, and Ronald A. Manning. 1993. "A factor analytic study of the perceived causes of small business failure." Journal of Small Business Management 31 (4): 18-31.
  • Gastroeconomy. 2015. “El portal de gastronomía empresarial y tendencias en food culture.” Accessed March 10. http://www.gastroeconomy.com/2015/11/que-hay-que-hacer-para-tener-una-estrella-michelin
  • Geller, A. Neal. 1985. “Tracking the critical success factors for hotel companies.” Cornell Hotel and Restaurant Administration Quarterly 25 (4): 77-81.
  • Ghiselli, Richard F., Joseph M. La Lopa, and Billy Bai. 2001. "Job satisfaction, life satisfaction and turnover intent of food service managers." Cornell Hotel and Restaurant Administration Quarterly, 42 (2): 28-37.
  • Goldman, Keith L., and James J. Eyster. 1992. "Hotel F&B leases: The view from the restaurant." The Cornell Hotel and Restaurant Administration Quarterly 33 (5): 72-83.
  • Gupta, Saranjit, Samrat Dasgupta, and Ranjan Chaudhuri. 2012. "Critical success factors for experiential marketing: Evidences from the Indian hospitality industry." International Journal of Services and Operations Management 11 (3): 314-334.
  • Haber, Sigal, and Arie Reichel. 2005. "Identifying performance measures of small ventures: the case of the tourism industry." Journal of Small Business Management 43 (3): 257-286.
  • Haswell, Stephen, and Scott Holmes. 1989. "Estimating the small business failure rate: A reappraisal." Journal of Small Business Management 27 (3): 68-74.
  • Itthiopassagul, Pannapachr, Paul G. Patterson, and Bhuminan Piyathasanan. 2009. "An emerging south-east Asian brand: MK Restaurants." Australasian Marketing Journal 17 (3): 175-181.
  • Jacob, Céline, Nicolas Guéguen, and Gaëlle Boulbry. 2014. "Using verbal attention to enhance restaurant customer satisfaction and behaviour." International Journal of Hospitality Management 39:50-52.
  • Johnson, Colin, Bernard Surlemont, Pascale Nicod, and Frederick Revaz. 2005. "Behind the stars: A concise typology of Michelin restaurants in Europe." Cornell Hotel and Restaurant Administration Quarterly 46 (2): 170-187.
  • Karim, M. Shahrim, Mohiddin Othman, Nurhasmilialisa Abdul Halim, and Hamdin Salleh. 2011. "Evaluating the Critical Success Factors of Restaurants in Kuala Lumpur." Paper presented at the 29th EuroCHRIE Annual Conference, Dubrovnik, Croatia, October 19-22.
  • Keeble, David, and Sheila Walker. 1994. "New firms, small firms and dead firms: spatial patterns and determinants in the United Kingdom." Regional Studies 28 (4): 411-428.
  • Kotler, Phillip T., John T. Bowen, and James Makens. 1996. Marketing for hospitality and tourism. Uper Saddle River: Prentice Hall.
  • Kouzes, James M., and Barry Z. Posner. 2006. A leader’s legacy. San Francisco: Jossey-Bass.
  • Lee, Daniel R. 1987. "Why some succeed where others fail." Cornell Hotel and Restaurant Administration Quarterly, 28 (32): 33-37.
  • Llach, Josep, Jordi Perramon, María del Mar Alonso-Almeida, and Llorenç Bagur-Femenías. 2013. "Joint impact of quality and environmental practices on firm performance in small service businesses: An empirical study of restaurants." Journal of Cleaner Production 44:96-104.
  • Mamalis, Spyridon. 2009. "Critical success factors of the food service industry." Journal of International Food and Agribusiness Marketing 21 (2-3): 191-206.
  • Mandabach, Keith H., Mohammad Ashar Siddiqui, Gregory F. Blanch, and Dawn M. Vanleeuwen. 2011. "Restaurant viability: Operations rating of contributing success factors." Journal of Culinary Science and Technology 9 (2): 71-84.
  • Michelin. 2015. La guía MICHELIN España and Portugal. Madrid: Michelin.
  • Ottenbacher, Micheal. 2007. "Innovation Management in the Hospitality Industry: Different Strategies for Achieving Success." Journal of Hospitality & Tourism Research 31 (4): 431-454.
  • Parsa, H.G., John Self, David Njite, and Tiffany King. 2005. "Why restaurants fail." Cornell Hotel and Restaurant Administration Quarterly 46 (3): 304- 322.
  • Parsa, H.G., John Self, Sandra Sydnor-Busso, and Hae Jin Yoon. 2011. "Why restaurants fail? Part II: The Impact of Affiliation, Location, and Size on Restaurant Failures." Journal of Foodservice Business Research 14 (4): 360- 379.
  • Perry, Stephen C. 2001. "The relationship between written business plans and the failure of small business in the U.S." Journal of Small Business Management 39 (3): 201-208.
  • Rey-Martí, Andrea, Domingo Ribeiro-Soriano, and Daniel Palacios-Marqués. 2016. "Entrepreneurial attributes of human capital and contingency factors in the culinary tourism." International Entrepreneurship and Management Journal 12 (1): 67-85.
  • Reynolds, Paul, David J. Storey, and Paul Westhead. 1994. "Crossnational comparisons of the variation in new firm formation rates." Regional Studies 28 (4): 443- 456.
  • Satolo, Eduardo G., Felipe A. Calarge, and Paulo A. Cauchick Miguel. 2013. “Experience with an integrated management system in a sugar and ethanol manufacturing unit: Possibilities and limitations.” Management of Environmental Quality: An International Journal 24 (6): 710-725.
  • Schmidgall, Raymond S., David K. Hayes, and Jack D. Ninemeier. 2002. Restaurant financial basics. Hoboken: John Wiley.
  • Sharlit, Ian. 1990. "Six early warning signs of business failure." Executive Psychology, 26-30.
  • Stierand, Marc B., and Viktor Dörfler. 2012. "Reflecting on a phenomenological study of creativity and innovation in haute cuisine." International Journal of Contemporary Hospitality Management 24 (6): 946-957.
  • Strickland, Paul. 2013. "Examining the Impact of Four Key Cultural Dimensions on Ethnic Restaurants in Victoria in Australia." Asia Pacific Journal of Tourism Research 18 (5): 483-500.
  • Svejenova, Silviya, Carmelo Mazza, and Marcel Planelles. 2007. “Cooking up change in haute cuisine: Ferran Adrià as an institutional entrepreneur.” Journal of Organizational Behavior 28 (5): 539-561.
  • Svejenova, Silviya, Marcel Planelles, and Luis Vives. 2010. “An Individual Business Model in the Making; a Chef’s Quest for Creative Freedom.” Long Range Planning 43 (2-3): 408-430.
  • “The World’s 50 Best Restaurants.” The Restaurant Magazine, June 1. Accessed June 15, 2015 http://www.theworlds50best.com/
  • Tzeng, Gwo-Hshiung, Mei-Hwa Teng, June-Jye Chen, and Serafim Opricovic. 2002. "Multicriteria selection for a restaurant location in Taipei." International Journal of Hospitality Management 21 (2): 171-187.
  • Van de Ven, Andrew H. 1993. "The development of an infrastructure of entrepreneurship." Journal of Business Venturing 8 (3): 211-230.
  • Van de Ven, Andrew H., Roger Hudson, and Dean Shroeder. 1984. "Designing new business start-ups: entrepreneurial, organizational, and ecological considerations." Journal of Management 10 (1): 87-107.
  • Vazifehdust, H., Mohammad Javad Taghipourian, and A.F. Ahmadian. 2011. "Y generation, combination generation and perceptions differentials from brand components in Iranian chain restaurants." European Journal of Scientific Research 60 (1): 86-94.
  • Wang, Tien-Chin, Shu-Chen Hsu, and Hui-Chen Chen. 2011. "Using the group decision making matrix in the selection of business location." Paper presented at International Conference on Machine Learning and Cybernetics, Guangxi, China, July 10-13.
  • Williams, Monci J. 1997. "Agility and Learning: An Essential for Evolving Organizations--and People." Harvard Management Update 2 (5): 3-5.
  • Winkler, August. 2008. 100 Beste Köche. Germany: Neuer Umschau Buchverlag.
  • Yang, Yang, Tim Fik, and Jie Zhang. 2013. "Modeling sequential tourist flows: where is the next destination?." Annuals of Tourism Research 43:297-320.
Fuente de los datos: Dialnet