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Achieve a higher level of guest co-production

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Suggest some ways in which a restaurant, a hotel, a theme park, a tour bus, and a travel agent might achieve a higher level of guest co-production that would benefit both the organization and the guest. Was it more difficult to apply the co-production idea to some of those hospitality or hospitality-related organizations than to others? If so, why?

Reference no: EM132948773

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