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A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing

G. Rejikumar, Asokan-Ajitha Aswathy, Ajay Jose, Mathew Sonia

Journal of Service Theory and Practice (2022) 32 (2): 199–231.

https://doi.org/10.1108/JSTP-12-2020-0284

Published: 05 October 2021

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