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The purpose of this study is to improve our understanding of bracketing, one of the most central philosophical and theoretical constructs of phenomenology, as a theory of mind. Furthermore, we wanted to showcase how this theoretical construct can be implemented as a methodological tool.

In this study we have adopted an approach similar to a qualitative meta-synthesis, comparing the emergent patterns of two empirical projects, seeking synergies and contradictions and looking for additional insights from new emerging patterns.

On a philosophical level, we have found that bracketing, as a theoretical construct, is not about the achievement of objectivity; quite to the contrary, it embraces subjectivity and puts it centre-stage. On a theoretical level, we have achieved a better understanding of Husserl's phenomenology, as a theory of mind. On a methodological level, we have achieved a powerful way of supplementing and/or clarifying research findings, by using a theoretical construct as a methodological tool.

Our paper contributes to the phenomenology literature at a philosophical, theoretical and methodological level, by offering a better understanding and a novel implementation of one of the central theoretical constructs of phenomenology.

The purpose of this paper is to reflect on hospitality management education from a “practice epistemology” and discuss how a connecting of savoir (theoretical knowledge or “knowing”), savoir-faire (knowing how to do tasks, i.e. task-related skills) and savoir-être (knowing how to be, i.e. behavior) can develop into practical knowledge.

The purpose of the paper is achieved through novel reading of the literature on practical knowledge and formativeness applied to a higher education context.

The paper suggests that it is only through the creation of context that a sensation of practicing for students can be provided, which ultimately may lead to practical knowledge. Context must be actively created through situations that invite participation to explore the logic of practice. Therefore, savoir should be treated as “organizing knowing” and savoir-faire and savoir-être as “practicing knowing” to do and to be, respectively. The terms savoir, savoir-faire and savoir-être were chosen for this paper, as they were the common reference terms used in hospitality (master-) apprenticeship systems in Europe.

The value of the paper is a personal reflection on a practice epistemology for hospitality management education from the perspective of two academic faculty members who have been practitioners in the hospitality industry and who regularly teach hospitality executives.

This paper aims to present and reflect on a phenomenological research process used to elucidate the nature of creativity and innovation in haute cuisine.

In‐depth unstructured interviews and field notes capturing subjective experiences were employed to elucidate the experiences of 18 top chefs from the UK, Spain, France, Austria and Germany with regards to creativity and innovation.

The findings are twofold: first, an empirical sample finding is presented in order to contextualize the type of findings obtained; second, key methodological findings are presented explaining the process of elucidating the nature of creativity and innovation through iterative learning from the descriptions of the interviewees and the subjective experiences gathered.

The underlying phenomenological study is limited to male haute cuisine chefs in five European countries. Future research is planned including female and male chefs from other countries in order to learn whether similar empirical findings can be obtained.

The paper presents a research process for elucidating cognitive and nebulous phenomena such as creativity and innovation to make them accessible to managers, researchers, students and policy makers.

The findings explain the process of elucidating the nature of creativity and innovation through iterative learning from the descriptions of the interviewees and the subjective experiences gathered. Further conceptual and methodological development emerges from investigating interviewees representative of the notion of the extraordinary.

This conceptual paper explores the problems associated with trying to address culture as one of the key aspects in effective workplace strategies.

This paper critically addresses the relationship between workplace strategies and the behavioural components of locality. It reviews the role that the concept of culture has, so far, played in trying to predict these behavioural consequences as part of (literature discussing) efforts to design appropriate workplace strategies.

The discussion reveals the need to further address this relation through dedicated research. What is more, it is argued that there is a clear need to focus explicitly on work patterns, and how these can be accounted for in workplace strategies, instead of continuing to focus on the concept of culture as a predictor for successfulness. It is argued that the latter does not allow for practical application, whereas the former could help us to better understand and predict the effectiveness of specific workplace strategies in specific (local) circumstances.

The outcome of the discussion suggests that organisations consisting of multiple locations could benefit from explicitly accounting for (local) work patterns in setting up workplace strategies for the organisation as a whole.

This paper reveals a relevant research gap in current literature on workplace strategies and suggests a shift in focus from culture to work patterns as one of the key aspects to address.

This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.

The approach taken is a literature review summarising past culinary innovations then the paper focuses on the origins and evolution of molecular gastronomy, followed by 18 phenomenological interviews with a snowball sample of world class chefs from across Europe.

There is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement mainly as a result of media influence. Leading chefs, whose new restaurant concepts have become associated with it, reject the term.

With only 20 years of history molecular gastronomy is still a comparatively new phenomenon. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement.

Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science and techniques of cuisine and showy culinary alchemy. As with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation and practices of those who are at the vanguard of culinary and restaurant innovation.

This paper is the first widespread primary study, across five countries, into recognised exceptional chefs' understanding of molecular gastronomy. It clarifies that molecular gastronomy was never intended to be the foundation of a culinary movement and identifies four key elements for the development of lasting cuisine movements and trends.

This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of external authoritative food guides.

In total, 26 French Michelin three-star restaurant websites and their reviews in the prominent Michelin and Gault and Millau dining guides were examined. This data was then processed using lexicometric software.

Five semantic universes emerged, showing that restaurants and dining guides do not emphasize the same elements of culinary excellence. While restaurant websites emphasize the charismatic leadership role of the chef through family history, professional recognition and vicarious learning, the two iconic guides are far from rating the criteria they claim to: For the Michelin Guide, criteria other than cuisine appear central. Conversely, Gault and Millau, far from its nouvelle cuisine principles advocating democratization at lower cost, insists on fine products.

It remains essential for restaurants to use a repertoire of cultural components and symbols, capitalize on the charismatic and architectural roles of their chef and showcase fine products that are representative of classical cuisine. Storytelling and dynamic narrative add-ons, regularly updated on large-audience social media, appear central to increasing restaurants’ perceived value, communicating innovation and attesting to their singularity and uniqueness.

To the best of the authors’ knowledge, this is the first empirical study to overlap the lexical perspectives of three-star restaurants and iconic guides’ websites.