“Improvisation is a resource, not a lack of knowledge”. Ludovica Leone, Program Director for the Global MBA in Food and Wine, presents her new book. With the collaborations of Massimo Bottura, Andrea Pontremoli and Giuseppe Soda.
Knowing how to improvise is one of the key skills in modern high-level management, it allows managers to react rapidly to changes and execute new ideas in a short period of time. The capacity to improvise is often a personal attitude, but is something that can also be learned.