► THE PROGRAM

A unique setting for organizational research

Hospitality, food and wine compose a microcosm of our socioeconomic landscape.
The hospitality, restaurant, and wine sectors constitute a rich microcosm of our socioeconomic landscape. Organizations in these industries face—and often anticipate—a wide variety of issues: cultural transformations, technological innovation, environmental challenges, labor dynamics, market reconfigurations, and evolving professional practices.

Although numerous studies have emerged in recent decades, they often evolve separately. The aim of this conference is to bring together scholars (as well as practitioners, policy makers, artists, etc.) interested in contributing towards an organizational perspective on the hospitality, food, and wine industries.
 

A remarkable setting: Lyon, World Capital of Gastronomy

Lyon, French Capital of Gastronomy and home to emblematic chefs such as Paul Bocuse, has much to offer. Situated at the crossroads of trade and travel routes since Roman times, the city enjoys a rich and long-standing tradition of hospitality.

From “mères lyonnaises” (female cooks who ran accommodation facilities renowned for outstanding home cooking) to world-class chefs; from authentic “bouchons” restaurants to exclusive fine dining; from the UNESCO World Heritage listed old city to the vast vineyards of Beaujolais and Côtes-du-Rhône, this conference does not only invites participants to an exciting reflective journey into hospitality but enables them to personally experience its multiple facets.


The 2026 conference follows up on the highly successful (and fun!) "A Tavola!" subtheme at EGOS in Milan.
► Contact : HoFoW2026@proton.me

Scientific and Organizing Committees

Natalia Agrel, Institut Lyfe
Marco Bottura, Institut Lyfe
Giada Di Stefano, Università Bocconi
Bernard Forgues, emlyon business school
Isabelle Royer, iaelyon School of Management
Jesper Strandgaard Pedersen, CBS - Copenhagen Business School
Silviya Svejenova, CBS - Copenhagen Business School