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If you were to create an perceptual map for sriracha sauces, which four dimensions would you choose? Where would you put Huy Fang's sriracha on
If you were to create an perceptual map for sriracha sauces, which four dimensions would you choose? Where would you put Huy Fang's sriracha on this perceptual map, and why?
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Introduction to Hospitality
Authors: John R. Walker
6th edition
013281465X, 978-0132814652
