Andrew Pettigrew’s message to young scholars (Strategy-as-process and practice: Part 2 of 3)

This time Andrew Pettigrew, a world-renowned management professor from Saïd Business School University of Oxford, came to JIBS for a seminar in the second part of Strategy as Process and Practice course. In his energetic, provocative, and occasionally humorous style, Andrew shared his point of view on process scholarship as well as scholarship in general. Here is my interpretation of his advises for young scholars (especially PhD students).

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When those who know are not (necessarily) those who do

The modernity of our era is marked by the separation of tasks in the social life. Consider, for example, the separation of those who hunt (hunters) and those who craft the hunting equipments (blacksmiths). This division of labor, as an economist would term it, has resulted in an increasing productivity both qualitatively and quantitatively. Hunters bring back better game, blacksmiths produces better equipments. Blacksmiths eat better food and hunters, in return, hunt more efficiently. The life quality of our society increases. Everyone is happy.

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Strategy-as-process and practice (part 1 of 3): A reflection

Strategy as practice calls for a change of perspective in understanding strategy. Through this way of seeing, strategy is no longer something that an organization has, but it is something an organization do. Strategy is no longer exclusive to the top management, but it is widespread to virtually anyone within the organization. Everyone is a potential strategist.

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Memahami paradigma riset melalui “tempe”: Ilmu tentang hidup dan kehidupan

Belum lama ini, istri saya punya ide untuk membuat tempe sendiri. Sebagai orang Indonesia yang tinggal di luar negri, ngidam tempe kadang muncul tanpa kenal waktu dan tidak bisa langsung dapat. Apalagi setelah tahu kalau di Luksemburg tidak ada toko Asia yang jual tempe, rasanya tambah kangen saja (terkadang keterbatasan akses terhadap sesuatu itu membuat keinginan semakin bertambah). Pun kalau harus beli tempe, paling dekat harus ke kota negara tetangga di Trier, Jerman. Sebetulnya tidak jauh-jauh amat sih, cuma kami terlalu malas untuk pergi kesana. Setelah menimbang-nimbang, akhirnya kami putuskan untuk bereksperimen. Singkat cerita, setelah semua peralatan lengkap, kedelai siap, dan tempeh starter (ragi) yang kami pesan dari Belgia datang, kami pun maju jalan.

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