Repository at Hanyang UniversityCOLLEGE OF DESIGN[E](디자인대학)TECHNO-PRODUCT DESIGN(테크노프로덕트디자인학과)Articles
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dc.contributor.author박경진-
dc.date.accessioned2019-03-08T08:12:05Z-
dc.date.available2019-03-08T08:12:05Z-
dc.date.issued2015-05-
dc.identifier.citation2015 한국디자인학회 봄 국제학술대회, Page. 200-201en_US
dc.identifier.urihttp://www.dbpia.co.kr/Article/NODE06335269-
dc.identifier.urihttps://repository.hanyang.ac.kr/handle/20.500.11754/100676-
dc.language.isoko_KRen_US
dc.publisher한국디자인학회en_US
dc.subjectService Designen_US
dc.subjectCustomer journey mapen_US
dc.subjectTouch Pointen_US
dc.title고객여정지도를 통한 테이크아웃 매장의 서비스 개선방향을 위한 기초연구en_US
dc.title.alternativeBasic research for the improvement of Takeaway shop service through the customer journey mapen_US
dc.typeArticleen_US
dc.relation.page200-201-
dc.contributor.googleauthor이보영-
dc.contributor.googleauthor박경진-
dc.sector.campusE-
dc.sector.daehakCOLLEGE OF DESIGN[E]-
dc.sector.departmentDEPARTMENT OF TECHNO-PRODUCT DESIGN-
dc.identifier.pidpkj4321-
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