Formation
- 2009 : Ph.D. in Management sciences, ESADE Business School, Spain
- 2009 : Ph.D. in Business Administration and Management, University Cà Foscari of Venice, Italy
Expériences Professionnelles
Expérience académique :
- 2010 - maintenant, Associate Professor, IÉSEG School of Management, Paris La Defénse, France
- 2008 - 2010, Postdoctoral Fellow, Bocconi University, Milan, Italy
- 2007 - 2009, Researcher, ESADE Business School, Barcelona, Spain
- 2005 - maintenant, Professor of Organization and HRM, SDA Bocconi School of Management, Milan, Italy
Prix Scientifiques et Awards
Awards
- 2011 : Best Conference Paper Award, WOA Workshop of Italian Researchers of Organization Studies
- 2011 : Best Conference Paper Award, AIMAC International Conference on Arts and Cultural Management
- 2009 : Best Paper Young Researchers Award, WOA Workshop of Italian Researchers of Organization Studies
Honors
- 2017 : Best paper published in European Management Review (2016), European Management Review
Articles publiés dans des revues à comité de lecture
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De Kerviler G., Slavich B., Ardelet Caroline, (2022). Ethical judgment of sexual ads featuring women: the role of identification to feminine archetype, Journal of Business Research, 142 (March) 899-913.
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Slavich B., Opazo M. P., Capdevila I., (2022). The role of materiality in the evaluation of novel ideas: evidence from high-end gastronomy and performing arts, Research in the Sociology of Organizations, 77 (The Generation, Recognition and Legitimation of Novelty) 313-335.
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Giangreco A., Slavich B., Piazza A., Castellucci F., Mohadjer C., (2021). The Role of Celebrity and Status in the Performance–Pay Relationship: Evidence from the ‘Big Five’ European Football Leagues, M@n@gement, 24 (1) 1-16.
Afficher tout
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Slavich B., Svejenova Silviya, Opazo Maria Pilar, Patriotta Gerardo, (2020). Politics of Meaning in Categorizing Innovation: How Chefs Advanced Molecular Gastronomy by Resisting the Label, Organization Studies, 41 (2) 267-290.
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Slavich B., Castellucci Fabrizio, (2020). Stir it up: How master–apprentice relationships affect product offerings’ similarity in high-end restaurants, Industrial and Corporate Change, 29 (2) 459–483.
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Slavich B., (2016). Book review. Leschziner, Vanina. 2015. At the Chef’s Table: Culinary Creativity in Elite Restaurants. Stanford: Stanford University Press, American Journal of Sociology, 122 (3) 1013-1014.
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Slavich B., Svejenova S., (2016). Managing Creativity: A Critical Examination, Synthesis and New Frontiers, European Management Review, 13 (4) 237-250.
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Slavich B., Castellucci F., (2016). Wishing upon a star: How apprentice-master similarity, status and career stage affect critics’ evaluations of former apprentices in the haute cuisine industry , Organization Studies, 37 (6) 823-843.
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Ardelet C., Slavich B., De Kerviler G., (2015). Self-referencing narratives to predict consumers’ preferences in the luxury industry: a longitudinal study, Journal of Business Research, 68 (9) 2037–2044.
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Slavich B., Cappetta R., Giangreco A., (2014). Exploring the link between Human Resource Practices and Turnover in Multi-Brand Companies: The Role of Brand Units Images, European Management Journal, 32 (2) 177-189.
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Slavich B., Cappetta R., Salvemini S., (2014). Creativity and reproduction of cultural products: the experience of haute cuisine chefs, International Journal of Arts Management, 16 (2) 29-41.
Chapitres de livres
- Castellucci F., Slavich B., (2015), Falling from the tree. The determinants of identity construction in the haute cuisine field, in: Organizing for Growth theories and Practices.
- Slavich B., (2013), Postfazione, in: Zara. Come si confeziona il successo.
- Svejenova S., Slavich B., AbdelGawad S., (2013), Business Models of Creative Entrepreneurs: The Case of Haute Cuisine Chefs, in: The Oxford Handbook of Creative and Cultural Industries.
Afficher tout
- Slavich B., (2009), Creativity defined: an examination of definitions, in: Per lo sviluppo, la competitività e l’innovazione del sistema economico. Il contributo degli studi di Organizzazione aziendale.
Proceedings dans des conférences à comité de lecture
- Slavich B., Svejenova Silviya, Opazo Maria Pilar, Patriotta Gerardo, (2016), What’s in a name? Giving form and meaning to a new culinary category, in: Academy of Management Annual Meeting Proceedings Academy of Management , pp.1378-1382.
Enseignement
Executive MBA :
Grande Ecole (Bachelor cycle) :
- Fundamentals of organization
MSc in Fashion management :
- Organization design: structural choices for organizational effectiveness
MSc in International Business :
- International human resources management
