1. A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing. Issue 2 (5th October 2021) Authors: Rejikumar, G.; Aswathy, Asokan-Ajitha; Jose, Ajay; Sonia, Mathew Journal: Journal of service theory and practice Issue: Volume 32:Issue 2(2022) Page Start: 199 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗