Building A Brand For A Gastro Lounge: Analysis And Considerations For Honey

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dc.contributor.advisorDavis, Jeffrey G.
dc.contributor.authorPierron, Keooudone
dc.contributor.committeeMemberRöschmann, Claudia
dc.contributor.committeeMemberNiblett, Michael
dc.date.accessioned2012-12-05T16:42:32Z
dc.date.available2012-12-05T16:42:32Z
dc.date.issued2012-12
dc.description.abstractNo abstract prepared.
dc.description.departmentArt and Design
dc.formatText
dc.format.extent90 pages
dc.format.medium1 file (.pdf)
dc.identifier.citationPierron, K. (2012). <i>Building a brand for a gastro lounge: Analysis and considerations for honey</i> (Unpublished thesis). Texas State University-San Marcos, San Marcos, Texas.
dc.identifier.urihttps://hdl.handle.net/10877/4403
dc.language.isoen
dc.subjectCommunication design
dc.subjectBranding
dc.subjectBrand identity
dc.subjectCorporate identity
dc.subjectBrand touchpoints
dc.subjectBrand architecture
dc.subject.lcshBranding (Marketing)en_US
dc.subject.lcshCustomer loyaltyen_US
dc.subject.lcshNightclubs--Marketingen_US
dc.subject.lcshRestaurants--Marketingen_US
dc.subject.lcshAdvertisingen_US
dc.titleBuilding A Brand For A Gastro Lounge: Analysis And Considerations For Honey
dc.typeThesis
thesis.degree.departmentArt and Design
thesis.degree.disciplineCommunication Design
thesis.degree.grantorTexas State University-San Marcos
thesis.degree.levelMasters
thesis.degree.nameMaster of Fine Arts

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