A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing
Year of publication: |
2022
|
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Authors: | Rejikumar G. ; Aswathy, Asokan-Ajitha ; Jose, Ajay ; Sonia, Mathew |
Published in: |
Journal of service theory and practice. - Bingley : Emerald, ISSN 2055-6233, ZDB-ID 2807318-6. - Vol. 32.2022, 2, p. 199-231
|
Subject: | Design thinking | Food service design | Food wellbeing | Sequential incidence technique | Taguchi experiment |
Type of publication: | Article |
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Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal ; Konferenzbeitrag ; Conference paper |
Language: | English |
Other identifiers: | 10.1108/JSTP-12-2020-0284 [DOI] |
Source: | ECONIS - Online Catalogue of the ZBW |
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