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HARVARD Citation
Rejikumar, G. et al. (2022). A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing. Journal of service theory and practice. 32 (2), pp. 199-231. [Online].
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Rejikumar, G. et al. (2022). A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing. Journal of service theory and practice. 32 (2), pp. 199-231. [Online].