Page 141 - Turistična podjetja in pandemija covida-19
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Kakovost ponudbe v prehrambnem gostinstvu po pandemiji covida-19
Dodatno ugotavljamo, da so razmerja med pričakovanji gostov glede ka-
kovosti ponudbe, njihovimi demografskimi značilnostmi in nakupnim
vedenjem v posameznih vrstah p g o zelo kompleksna. Posledično velja
priporočilo, naj menedžerji p g o redno in pozorno spremljajo tako pri-
čakovanja kot zadovoljstvo gostov s kakovostjo ponudbe.
Literatura
Ardakani, S. S., Nejatian, M., Farhangnejad, M. A., in Nejati, M. (2015). A fuzzy
approach to service quality diagnosis. Marketing Intelligence & Planning,
33(1), 103–119.
Brewer, P., in Sebby, A. G. (2021). The effect of online restaurant menus on con-
sumers’ purchase intentions during the c ov i d-19 pandemic. Internatio-
nal Journal of Hospitality Management, 94, 102777. https://doi.org/10.1016
/j.ijhm.2020.102777
Briggs, S., Sutherland, J., in Drummond, S. (2007). Are hotels serving quality?
An exploratory study of service quality in the Scottish hotel sector. Tou-
rism Management, 28(4), 1006–1019.
Byrd, K., Her, E., Fan, A., Almanza, B., Liu, Y., in Leitch, S. (2021). Restaurants
and c ov i d-19: What are consumers’ risk perceptions about restaurant
food and its packaging during the pandemic? International Journal of Ho-
spitality Management, 94, 102821. https://doi.org/10.1016/j.ijhm.2020
.102821
Chen, C.-T., Cheng, C.-C., in Hsu, F.-S. (2015). grserv scale: An effective tool
for measuring consumer perceptions of service quality in green restau-
rants. Total Quality Management & Business Excellence, 26(3/4), 355–367.
Cheng, C.-C., Chen, C.-T., Hsu, F.-S., in Hu, H.-Y. (2012). Enhancing service
quality improvement strategies of fine-dining restaurants: New insights
from integrating a two-phase decision-making model of i p ga and de -
m ate l analysis. International Journal of Hospitality Management, 31(4),
1155–1166.
Dedeoğlu, B. B., in Boğan, E. (2021). The motivations of visiting upscale resta-
urants during the c ov i d-19 pandemic: The role of risk perception and
trust in government. International Journal of Hospitality Management, 95,
102905. https://doi.org/10.1016/j.ijhm.2021.102905
Dedeoğlu, B. B., in Demirer, H. (2015). Differences in service quality percepti-
ons of stakeholders in the hotel industry. International Journal of Contem-
porary Hospitality Management, 27(1), 130–146.
Dsouza, D., in Sharma, D. (2020). . International Journal of Innovation Science,
13(2), 218–232.
Eftimov, T., Popovski, G., Petković, M., Seljak, B. K., in Kocev, D. (2020). c o-
v i d-19 pandemic changes the food consumption patterns. Trends in Food
Science & Technology, 104, 268–272.
Foroudi, P., H. Tabaghdehi, S. A., in Marvi, R. (2021). The gloom of the covid-
19 shock in the hospitality industry: A study of consumer risk perception
and adaptive belief in the dark cloud of a pandemic. International Journal
141
Dodatno ugotavljamo, da so razmerja med pričakovanji gostov glede ka-
kovosti ponudbe, njihovimi demografskimi značilnostmi in nakupnim
vedenjem v posameznih vrstah p g o zelo kompleksna. Posledično velja
priporočilo, naj menedžerji p g o redno in pozorno spremljajo tako pri-
čakovanja kot zadovoljstvo gostov s kakovostjo ponudbe.
Literatura
Ardakani, S. S., Nejatian, M., Farhangnejad, M. A., in Nejati, M. (2015). A fuzzy
approach to service quality diagnosis. Marketing Intelligence & Planning,
33(1), 103–119.
Brewer, P., in Sebby, A. G. (2021). The effect of online restaurant menus on con-
sumers’ purchase intentions during the c ov i d-19 pandemic. Internatio-
nal Journal of Hospitality Management, 94, 102777. https://doi.org/10.1016
/j.ijhm.2020.102777
Briggs, S., Sutherland, J., in Drummond, S. (2007). Are hotels serving quality?
An exploratory study of service quality in the Scottish hotel sector. Tou-
rism Management, 28(4), 1006–1019.
Byrd, K., Her, E., Fan, A., Almanza, B., Liu, Y., in Leitch, S. (2021). Restaurants
and c ov i d-19: What are consumers’ risk perceptions about restaurant
food and its packaging during the pandemic? International Journal of Ho-
spitality Management, 94, 102821. https://doi.org/10.1016/j.ijhm.2020
.102821
Chen, C.-T., Cheng, C.-C., in Hsu, F.-S. (2015). grserv scale: An effective tool
for measuring consumer perceptions of service quality in green restau-
rants. Total Quality Management & Business Excellence, 26(3/4), 355–367.
Cheng, C.-C., Chen, C.-T., Hsu, F.-S., in Hu, H.-Y. (2012). Enhancing service
quality improvement strategies of fine-dining restaurants: New insights
from integrating a two-phase decision-making model of i p ga and de -
m ate l analysis. International Journal of Hospitality Management, 31(4),
1155–1166.
Dedeoğlu, B. B., in Boğan, E. (2021). The motivations of visiting upscale resta-
urants during the c ov i d-19 pandemic: The role of risk perception and
trust in government. International Journal of Hospitality Management, 95,
102905. https://doi.org/10.1016/j.ijhm.2021.102905
Dedeoğlu, B. B., in Demirer, H. (2015). Differences in service quality percepti-
ons of stakeholders in the hotel industry. International Journal of Contem-
porary Hospitality Management, 27(1), 130–146.
Dsouza, D., in Sharma, D. (2020). . International Journal of Innovation Science,
13(2), 218–232.
Eftimov, T., Popovski, G., Petković, M., Seljak, B. K., in Kocev, D. (2020). c o-
v i d-19 pandemic changes the food consumption patterns. Trends in Food
Science & Technology, 104, 268–272.
Foroudi, P., H. Tabaghdehi, S. A., in Marvi, R. (2021). The gloom of the covid-
19 shock in the hospitality industry: A study of consumer risk perception
and adaptive belief in the dark cloud of a pandemic. International Journal
141
