Fast-food restaurants have adopted the production-line approach to service design.
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Verified
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Q12: The "line of visibility" found in a
Q13: An important variable in the design process
Q14: In the new service development process cycle,
Q16: A service blueprint will not facilitate creative
Q17: The "project authorization" in the NSD cycle
Q18: Basic research typically is limited to federal,
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Q20: A factor that simplifies the design of
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