Application of systematic innovation theory on Improve service quality of Vitality Fruit Tea Bar
碩士 === 健行科技大學 === 工業管理系碩士班 === 105 === In recent years, the consumer market in Taiwan has become a new era in which the concept of "natural, healthy and return to nature" is popular with the rise of health consciousness and consumption concept. Therefore, the beverage industry is already B...
Main Authors: | Ting-Yi Chiang, 江定誼 |
---|---|
Other Authors: | Li-Yuan Chen |
Format: | Others |
Language: | zh-TW |
Published: |
2016
|
Online Access: | http://ndltd.ncl.edu.tw/handle/6ma4wg |
Similar Items
-
Formulation of Vitality Herbal Tea with Wakefulness-promoting Potential
by: Chien-Ying Gong, et al.
Published: (2016) -
Time-Constraint Service System in Ubiquitous Computing Environments Based on Quality of Service
by: Ding-Jung Chiang, et al.
Published: (2011) -
Study on IEEE 802.11s MDA Reservation Mechanism for Quality of Service Analysis in Multi-channel for Wireless Mesh Networks
by: Ting-Yuan Chiang, et al.
Published: (2013) -
Systematic Innovation for Manufacturing Quality Improvement
by: Shu Luing Nikalus Swee, et al.
Published: (2018-01-01) -
The Influences of Service Innovation on Service Quality and the Customer Satisfaction – A Study of Tea Industry in Chiayi County
by: CHEN, YU-LIN, et al.
Published: (2018)