Work

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

Year: 2021

Type: article

Source: Journal of Service Theory and Practice

DOI: 10.1108/jstp-12-2020-0284

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

Institutions: Amrita Vishwa Vidyapeetham, Indian Institute of Management Amritsar, Christ University

Language: English

Topic: Service and Product Innovation

Subfield: Marketing

Field: Business, Management and Accounting

Domain: Social Sciences

Open Access status: closed

OpenAlex ID: W3204594565

FWCI: 1.838

Cites: 176

Cited by: 15

Related to: 10