Product innovation process of chain restaurants: A new empirical perspective using statistical paradigms
This paper presents a recently concluded research study on new product innovation process (PIP) of chain restaurants in Malaysia. The aim of this study was two-folded: First, this study advanced both the theoretical conceptualization and the empirical validation of PIP model that have never been att...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
American Scientific Publishers
2015
|
| Subjects: | |
| Online Access: | View Fulltext in Publisher View in Scopus |