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Titlebook: Rechnen mit Maschinen; Eine Bildgeschichte Wilfried Beauclair Book 2005Latest edition Springer-Verlag Berlin Heidelberg 2005 Geschichte de

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11#
發(fā)表于 2025-3-23 12:34:26 | 只看該作者
12#
發(fā)表于 2025-3-23 15:11:21 | 只看該作者
13#
發(fā)表于 2025-3-23 21:04:58 | 只看該作者
tor reside, first, in the tool’s current level of development; second, in the nature and the characteristics of the banking service that are very far from the original industrial reality and, finally, in organizational factors such as the attitude towards change, the leadership of the administration
14#
發(fā)表于 2025-3-23 22:33:04 | 只看該作者
,Die Lochkarte als Programm- und Datenspeicher — dritte Wurzel der Datenverarbeitungstechnik,
15#
發(fā)表于 2025-3-24 04:18:06 | 只看該作者
ions in the fields of new service development and service innovation, product-focused small and medium-sized enterprises struggle to develop sophisticated service offerings. This paper attempts to better understand this discrepancy and suggests ways to overcome it. We have conducted a case study wit
16#
發(fā)表于 2025-3-24 09:00:51 | 只看該作者
e alignment to this trend, the notion of ‘ecosystems’ is becoming popular to describe a system of complex relationships between diverse actors in analogy to natural ecosystems. With growing prominence of ecosystems, a stronger need for collaboration and co-creation beyond traditional supply chain ne
17#
發(fā)表于 2025-3-24 13:04:13 | 只看該作者
structural/system traits of SSS and the value co-creation therein, and how the achievement of a co-creative experience is effectively supportive of the SSS viability.. - This conceptual paper deepens two scientific propositions: (i) Are we able to distinguish between ‘structural’ and ‘system’ featu
18#
發(fā)表于 2025-3-24 15:41:27 | 只看該作者
19#
發(fā)表于 2025-3-24 19:52:45 | 只看該作者
20#
發(fā)表于 2025-3-25 02:53:38 | 只看該作者
oT), Big Data and Biometrics. Consequently, further research opportunities in the service industry domain are also expected. In light of the above, the purpose of this paper is to explore the potentialities and limitations of service robots in the hospitality industry. To this end, this paper uses a
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