This study examines the organizational consequences of status loss, focusing on how organizations experience, interpret, and respond to a downgrade in their external standing. Using the Michelin field as an empirical context, it investigates how Michelin-starred restaurants navigate the loss of one or more Michelin stars. Drawing on qualitative interviews with chefs, managers, and team members who have experienced such loss, the research explores the emotional, identity-related, and strategic dimensions of their responses. The findings reveal a multi-phase adaptation process that culminates in distinct strategic outcomes, combining institutional engagement and organizational change with efforts to restore reputation and legitimacy. The study contributes to research on status dynamics, identity, and institutional logics by illustrating how organizations transform evaluative loss into opportunities for redefinition and adaptation, while offering practical insights for managing reputational disruption in high-status professional contexts.
Questo studio esamina le conseguenze organizzative della perdita di status, concentrandosi su come le organizzazioni vivono, interpretano e reagiscono a un declassamento della loro reputazione esterna. Utilizzando il contesto empirico della guida Michelin, indaga come i ristoranti stellati affrontano la perdita di una o più stelle Michelin. Basandosi su interviste qualitative con chef, manager e membri del team che hanno vissuto tale esperienza, la ricerca esplora le dimensioni emotive, identitarie e strategiche delle loro risposte. I risultati rivelano un processo di adattamento in più fasi che culmina in esiti strategici distinti, combinando il coinvolgimento istituzionale e il cambiamento organizzativo con sforzi per ristabilire reputazione e legittimità. Lo studio contribuisce alla ricerca sulle dinamiche di status, sull’identità e sulle logiche istituzionali, mostrando come le organizzazioni trasformino una perdita valutativa in opportunità di ridefinizione e adattamento, offrendo al contempo indicazioni pratiche per gestire le interruzioni reputazionali in contesti professionali ad alto prestigio
After the loss: how organizations respond to status loss
Lanata, Elena
2024/2025
Abstract
This study examines the organizational consequences of status loss, focusing on how organizations experience, interpret, and respond to a downgrade in their external standing. Using the Michelin field as an empirical context, it investigates how Michelin-starred restaurants navigate the loss of one or more Michelin stars. Drawing on qualitative interviews with chefs, managers, and team members who have experienced such loss, the research explores the emotional, identity-related, and strategic dimensions of their responses. The findings reveal a multi-phase adaptation process that culminates in distinct strategic outcomes, combining institutional engagement and organizational change with efforts to restore reputation and legitimacy. The study contributes to research on status dynamics, identity, and institutional logics by illustrating how organizations transform evaluative loss into opportunities for redefinition and adaptation, while offering practical insights for managing reputational disruption in high-status professional contexts.| File | Dimensione | Formato | |
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2025_12_LANATA_Executive.pdf
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Descrizione: executive summary
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840.08 kB
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2025_12_LANATA_Tesi.pdf
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Descrizione: tesi
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2.37 MB
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Adobe PDF
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2.37 MB | Adobe PDF | Visualizza/Apri |
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https://hdl.handle.net/10589/246618