Sub-theme 16: A tavola! Crossing Perspectives and Mixing Ingredients to Study Organization in the Hospitality Industry
Convenors:
Bernard Forgues, emlyon business school, France
Giada Di Stefano, Bocconi University, Italy
Silviya Svejenova, Copenhagen Business School, Denmark
Session I: Thursday, July 04, 09:00 to 10:30, U6-P1-24
Experts vs. Consumers Evaluations
Chair: Julien Jourdan
Clara Depalma, Giada Di Stefano and Saverio Dave Favaron
The experts and the crowd: The interplay between qualified rankings and consumer ratings
Linqing Huang and Fabrizio Perretti
Institutional reviewer’s strategic evaluations
Daniel B. Sands
Democratizing ratings: Zagat and the introduction of crowd-sourced restaurant ratings in New York City
Session II: Thursday, July 04, 11:00 to 12:30, U6-P1-24
Navigating Crises
Chair: Barbara Slavich [tbc]
Calypso Coudeville
Evolution “à la carte”: Decoding factors behind business model evolution
Di Liu
Knowledge management processes in upscale hotels: Insights from Beijing’s hospitality industry in a crisis context
Szabolcs Szilárd Sebrek and Gábor Michalkó
Too much distracting influence: The evolution of (the lack of) attentional engagement in a city captured by overtourism
Session III: Thursday, July 04, 14:00 to 15:30, U6-P1-24
Discourse and Practice – plus special event!
Chair: Bernard Forgues
Eric Guthey and Nicole C. Ferry
Word salad: The limits of leadership discourse for promoting gender equity and change in culinary contexts
Luchi He, Yue Zhou and Sendil Ethiraj
Waiting for opportunities: Variation in task opportunity and the future productivity of employees in a restaurant chain
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*** Surprise! Special event with Miika Lipiäinen! ***
*** Surprise! Special event with Miika Lipiäinen! ***
Session IV: Friday, July 05, 09:00 to 10:30, U6-P1-24
Status and Reputation
Chair: Daniel Sands [tbc]
Margarita Cruz and Carla Rua
Spawning female entrepreneurship: The moderating roles of authenticity and status in haute cuisine in Latin America
Ben Li, Bernard Forgues and Julien Jourdan
Beyond signals: The dual effects of status shocks on quality evaluations of market actors
Bilgehan Uzunca
Strategic
leadership under extreme capacity constraints: Network and ecosystem strategies
of celebrity Michelin-starred chefs
Session V: Friday, July 05, 11:00 to 12:30, U6-P1-24
Field Emergence and Maintenance
Chair: Pilar Opazo [tbc]
Natalia Agrel and Isabelle Royer
Shaping boundaries while remaining yourself: Institutional work of field-configuring event organizers in haute cuisine
Lorenzo Maulini, Elena Dalpiaz and Giada Di Stefano
Category-works: How élite-appealing meanings constructed a legendary cultural market
Marselia Tan and Sen Chai
Bug appétit! Legitimating nascent industry rooted in the discarded technology of insects-based food and feed production
Session VI: Friday, July 05, 14:00 to 15:30
- Parallel Stream -
Parallel Stream A: Strategy and Innovation - Room: U6-P1-24
Chair: Bilgehan Uzunca
Ludovica Del Barone, Maria C. Annosi, Evelyn Micelotta and Filomena Buonocore
Legacy
and innovation in family firms
Niccolo Ulderico Re, Jacopo Manotti and Antonio Ghezzi
Business model portfolio in high reputation firms: The case of fine dining
Melissa M. Sexton, Anastasia V. Sergeeva and Maura Soekijad
Food is on the way! What do robots in restaurants teach us about embodiment?
Parallel Stream B: A Dark Side to the Industry - Room: U6-P1-21
Chair: Filomena Buonocore [tbc]
Mantasha Firoz, Ananya Syal, Anoushka Shukla and Aamna Khan
Shadows in the office: The loneliness tapestry woven by workplace bullies in hospitality industry
Richard Robinson, Matt Brenner and Anastasios Hadjisolomou
Tropes normalising wage theft in professional kitchens
David D. Williamson and Candice Harris
Not such a happy meal for your little princess: Low wages in the New Zealand hospitality sector
Session VII: Saturday, July 06, 09:00 to 10:30, U6-P1-24
Sustainability and Culture
Chair: Amélie Boutinot [tbc]
Marco Bottura and M. Atif
A tale of two labels: The strategic relevance of sustainability labels in the French and Italian wine industry
Eve M. Lamendour
Drink me! Bringing wine to the housewives
Alfred Vernis Domènech, Verónica Devenin and Juan Pablo Casadiego
From the terroir to the table: Business model transformation in adopting regenerative sustainability
Session VIII: Saturday, July 06, 11:00 to 12:30, U6-P1-24
Careers and Identities
Chair: Giada Di Stefano
Patrice Cailleba and Johanna Edelbloude
French chefs and anchor careers: Which anchors are the keys to success?
Nathalie Louisgrand, Silviya Svejenova and Amélie Boutinot
Elite custodians: How recognition of excellence shapes craft identities and traditions
Barbara Slavich and M. Pilar Opazo
Crafting a culinary identity: Maintaining originality in gastronomy