Ferran Adrià, Juli Soler y el restaurante elBulli. El placer de innovar

I. Moll de Alba Mendoza; J. Montaña Matosas

Ferran Adrià, Juli Soler y el restaurante elBulli. El placer de innovar

I. Moll de Alba Mendoza, J. Montaña Matosas

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Producció científica: Article en revista no indexada › Article

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This research note is based on the summary of a case study involving the chef Ferran Adrià and his restaurant, elBulli. Sometimes called the 'alchemist chef', Ferran Adrià is currently considered by experts to be the world's best chef. In 2004, Time magazine included him in its list of the top ten most innovative people in the world. In 2006, 2007 and 2008, elBulli was chosen as the world's best restaurant by Restaurant magazine. The case study covers various aspects, including the role of creativity and innovation in the strategy of a business model that goes well beyond that of a mere restaurant.

Idioma original	Anglès
Pàgines	155-158
Publicació especialitzada	Management international = International management = Gestión internacional
Estat de la publicació	Publicada - 1 d’oct. 2009

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title = "Ferran Adri{\`a}, Juli Soler y el restaurante elBulli. El placer de innovar",

abstract = "This research note is based on the summary of a case study involving the chef Ferran Adri{\`a} and his restaurant, elBulli. Sometimes called the 'alchemist chef', Ferran Adri{\`a} is currently considered by experts to be the world's best chef. In 2004, Time magazine included him in its list of the top ten most innovative people in the world. In 2006, 2007 and 2008, elBulli was chosen as the world's best restaurant by Restaurant magazine. The case study covers various aspects, including the role of creativity and innovation in the strategy of a business model that goes well beyond that of a mere restaurant.",

author = "{Moll de Alba Mendoza}, I. and {Monta{\~n}a Matosas}, J.",

year = "2009",

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language = "English",

pages = "155--158",

journal = "Management international = International management = Gesti{\'o}n internacional",

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N2 - This research note is based on the summary of a case study involving the chef Ferran Adrià and his restaurant, elBulli. Sometimes called the 'alchemist chef', Ferran Adrià is currently considered by experts to be the world's best chef. In 2004, Time magazine included him in its list of the top ten most innovative people in the world. In 2006, 2007 and 2008, elBulli was chosen as the world's best restaurant by Restaurant magazine. The case study covers various aspects, including the role of creativity and innovation in the strategy of a business model that goes well beyond that of a mere restaurant.

AB - This research note is based on the summary of a case study involving the chef Ferran Adrià and his restaurant, elBulli. Sometimes called the 'alchemist chef', Ferran Adrià is currently considered by experts to be the world's best chef. In 2004, Time magazine included him in its list of the top ten most innovative people in the world. In 2006, 2007 and 2008, elBulli was chosen as the world's best restaurant by Restaurant magazine. The case study covers various aspects, including the role of creativity and innovation in the strategy of a business model that goes well beyond that of a mere restaurant.

M3 - Article

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JO - Management international = International management = Gestión internacional

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ER -

Ferran Adrià, Juli Soler y el restaurante elBulli. El placer de innovar

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