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
| Year of publication: |
2022
|
|---|---|
| Authors: | Rejikumar G. ; Aswathy, Asokan-Ajitha ; Jose, Ajay ; Sonia, Mathew |
| Subject: | Design thinking | Food service design | Food wellbeing | Sequential incidence technique | Taguchi experiment | Gastronomie | Restaurant industry | Produktgestaltung | Product design | Dienstleistungsinnovation | Service innovation | Design Thinking | Catering | Catering industry | Ernährungssicherung | Food security | Designer | Designers |
Online Resource
| Type of publication: | Article |
|---|---|
| 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 |
Persistent link: https://www.econbiz.de/10013190901