.png){kind=logo}
Stock image for illustration purposes only - book cover, edition or condition may vary.
The Contrary Forces of Innovation: An Ethnography of Innovation in the Food Industry
Thomas Hoholm
€ 67.53
FREE Delivery in Ireland
Description for The Contrary Forces of Innovation: An Ethnography of Innovation in the Food Industry
Hardcover. The complexity and tensions of industrial innovation processes are fleshed out through the analysis of an intriguing case study from the food industry. Drawing together insights from multiple disciplines, this book shows the controversial nature of innovation processes. Num Pages: 330 pages, biography. BIC Classification: KJD; KJU; KNDF; PDR. Category: (P) Professional & Vocational. Dimension: 223 x 139 x 24. Weight in Grams: 536.
The complexity and tensions of industrial innovation processes are fleshed out through the analysis of an intriguing case study from the food industry. Drawing together insights from multiple disciplines, this book shows the controversial nature of innovation processes.
The complexity and tensions of industrial innovation processes are fleshed out through the analysis of an intriguing case study from the food industry. Drawing together insights from multiple disciplines, this book shows the controversial nature of innovation processes.
Product Details
Format
Hardback
Publication date
2011
Publisher
Palgrave Macmillan
Number of pages
336
Condition
New
Number of Pages
319
Place of Publication
Basingstoke, United Kingdom
ISBN
9780230283664
SKU
V9780230283664
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Thomas Hoholm
THOMAS HOHOLM'S research focuses on processes of innovation, learning and knowledge within and across organizations. He has published ethnographic studies of innovation in the food industry, in healthcare, and in education. He is currently a Postdoctor at BI Norwegian School of Management, and has previously been a visiting researcher at Lancaster University, UK
Reviews for The Contrary Forces of Innovation: An Ethnography of Innovation in the Food Industry