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Cognitive Re-Engineering And Collaborative Innovation At The Chimikepp Hotel In Hokkaido (Japan)


  • Fumiaki Tajiri

    (Babeș-Bolyai University)

  • Cristian Vlad

    (Babeș-Bolyai University)

  • Ana Damaschin

    (Babeș-Bolyai University)

  • Keita Sugiyama

    (Bucharest University of Economic Studies)

  • Christian Kuhna

    (Nagaoka University of Technology)


A two-Michelin star boutique hotel located on the shores of the Chimikeppu Lake in Hokkaido (Japan), the Chimikepp Hotel has attracted international attention as a unique hospitality offering: a rare combination of a wild natural setting with rustic accommodation and French-inspired cuisine created on-site by one of Japan’s most revered sous-chefs awarded two Michelin stars in 2019. Although the prestige of the facility is high, the on-site operations are handled by a small number of resident staff. This multi-skilled talent cross-work on various functions and provide seamless service at multiple points of client interaction. This paper aims to monitor communication processes and methods, talent involvement, and atmosphere production, to illustrate the impact of collaborative technology, cultural symbols, and ontological design initiatives on guest perception and emotional behavior.

Suggested Citation

  • Fumiaki Tajiri & Cristian Vlad & Ana Damaschin & Keita Sugiyama & Christian Kuhna, 2020. "Cognitive Re-Engineering And Collaborative Innovation At The Chimikepp Hotel In Hokkaido (Japan)," Romanian Economic Business Review, Romanian-American University, vol. 15(2), pages 25-34, June.
  • Handle: RePEc:rau:journl:v:15:y:2020:i:2:p:25-34

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