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Generating Stylistic Innovation: A Process Perspective

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  • Yen Tran

Abstract

In contrast to technological innovation, little is known about how innovation arises in the creative industries. This inductive study of product development practices in five fashion firms examines how organizations in the fashion industry develop a particular type of innovation: stylistic innovation. The resulting theoretical framework reveals that successful fashion firms develop stylistic innovations based on a unique combination of three sets of interrelated product development practices—creative sensing (inspiration-based), stylistic orchestrating (coherence-focused) and agile synchronization (timing-driven). This study's main contributions to the innovation literature are its crystallization of the key properties of stylistic product innovation, its development practices and extension of thinking about how these properties are different from prior development practices found in traditional technological industries.

Suggested Citation

  • Yen Tran, 2010. "Generating Stylistic Innovation: A Process Perspective," Industry and Innovation, Taylor & Francis Journals, vol. 17(2), pages 131-161.
  • Handle: RePEc:taf:indinn:v:17:y:2010:i:2:p:131-161
    DOI: 10.1080/13662711003633322
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    Citations

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    Cited by:

    1. Beatrice D'Ippolito, 2014. "The importance of design for firms' competitiveness: a review of the literature," Working Papers hal-00936947, HAL.
    2. Beatrice D'Ippolito, 2014. "The importance of design for firms' competitiveness: a review of the literature," Working paper serie RMT - Grenoble Ecole de Management hal-00936947, HAL.
    3. repec:eee:respol:v:47:y:2018:i:3:p:606-616 is not listed on IDEAS
    4. Filitz, Rainer & Henkel, Joachim & Tether, Bruce S., 2015. "Protecting aesthetic innovations? An exploration of the use of registered community designs," Research Policy, Elsevier, vol. 44(6), pages 1192-1206.
    5. Andreas Braun & Laura Bockelmann, 2016. "An Individual Perspective On Open Innovation Capabilities In The Context Of Haute Cuisine," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 20(01), pages 1-24, January.

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