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CUSTOMER SERVICE FOR FOOD SERVICE
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Author:
Evry-Val d'Essonne
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La création de valeur par le client : de la marchandise
service
à la théorie du néo-surtravail
by
Tiffon, Guillaume
Published 2009
“
... by
customers
in the productive efficiency of
service
firms. After introducing the concept of value of its...
”
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Tiffon, Guillaume
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