Designing a Business Unit and Creating the First Ever Responsive Kitchen

Authors

  • Tommaso Corà Bologna Business School
  • Lucilla Fazio Politecnico di Milano
  • Paolo Festa Istituto Universitario di Architettura di Venezia

DOI:

https://doi.org/10.33423/ajm.v20i4.3164

Keywords:

Management, Business, Business Unit, Designing, Kitchen

Abstract

Is it possible to combine strategy, design thinking and scientific approach to develop a method that combines quality, creativity and efficiency, developing learning-samples to inspire change inside organizations? What tools do medium-sized companies own to enhance innovative processes with low financial exposure? How can we develop new know-how from team work? The "Offmat" case demonstrates how it is possible to propose effective multidisciplinary hybrid approaches in conservative contexts such as the secondary industry, with a designed and tested new process. This sample let us identify a new holistic approach to business innovation.

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Published

2020-11-04

How to Cite

Corà, T., Fazio, L., & Festa, P. (2020). Designing a Business Unit and Creating the First Ever Responsive Kitchen. American Journal of Management, 20(4). https://doi.org/10.33423/ajm.v20i4.3164

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Section

Articles