| LEADER : 01174nam 2200277 a 4500 |
| 008 031221s2019 caua sb 001 0 eng |
| 050 ^aDBTM TU 17 2019 |
| 100 0 ^aBancha Chawpraknoi |
| 245 10 ^aService design guideline to achieve the reduction of food waste in independent Japanese restaurants business in Thailand /^cBancha Chawpraknoi |
| 260 ^aPhathumthani :^bThammasat University,^c2019. |
| 300 ^a125 page. |
| 502 ^aMaster of Science (Design, Business and Technology Management), 2019 |
| 650 0 ^aService design. |
| 700 0 ^aArchan Boonyanan,^eadvisor |
| 710 2 ^aบัญชา ชาวแพรกน้อย |
| 856 ^uhttps://digital.library.tu.ac.th/tu_dc/frontend/Info/item/dc:177886 ^z Full Text (Click on Bookmarks) |
| 913 ^aImported by ULIBM Administrator |
| 949 ^aImport form external file by ULIBM system |
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