Page 142 - Turistična podjetja in pandemija covida-19
P. 142
Marko Kukanja in Saša Planinc
of Hospitality Management, 92, 102717. https://doi.org/10.1016/j.ijhm.2020
.102717
Grobys, K. (2021). When Bitcoin has the flu: On Bitcoin’s performance to hedge
equity risk in the early wake of the covid-19 outbreak. Applied Economics
Letters, 28(10), 860–865.
Gupta, S., McLaughlin, E., in Gomez, M. (2007). Guest satisfaction and restau-
rant performance. Cornell Hotel and Restaurant Administration Quarterly,
48(3), 284–298.
Hakim, M. P., Zanetta, L. D., in da Cunha, D. T. (2021). Should I stay, or should
I go? Consumers’ perceived risk and intention to visit restaurants during
the covid-19 pandemic in Brazil. Food Research International, 141, 110152.
https://doi.org/10.1016/j.foodres.2021.110152
Kim, J., Kim, J., in Wang, Y. (2021). Uncertainty risks and strategic reaction
of restaurant firms amid c ov i d-19. International Journal of Hospitality
Management, 92, 102752. https://doi.org/10.1016/j.ijhm.2020.102752
Kukanja, M. (2017a). Quality measurement in restaurant industry from the
marketing perspective: A comparison of guests’ and managers’ quality
perceptions. Ekonomska misao i praksa, 1, 41–61.
Kukanja, M. (2017b). Management kakovosti v prehrambnem gostinstvu. Za-
ložba Univerze na Primorskem.
Kukanja, M., in Planinc, T. (2018). Influence of managers’ perceptions of
quality on restaurant operational profitability: Evidence from Slovenian
sm e s. Tourism: An International Interdisciplinary Journal, 66(2), 115–120.
Ladhari, R. (2008). Alternative measures of service quality: A review. Managing
Service Quality: An International Journal, 18(1), 65–86.
Lin, S.-P., Chan, Y.-H., in Tsai, M.-C. (2009). A transformation function corre-
sponding to i pa and gap analysis. Total Quality Management, 20(8), 829–
846.
Madeira, A., Palrão, T., in Mendes, A. S. (2020). The impact of pandemic crisis
on the restaurant business. Sustainability, 13(1), 40. https://doi.org/10.3390
/su13010040
Mosavi, S. A., in Ghaedi, M. (2012). A survey on the relationship between trust,
customer loyalty, commitment and repurchase intention. African Journal
of Business Management, 6(36), 10089–10098.
Oakland, J. S. (2014). Total quality management and operational excellence: Text
with cases. Routledge.
Pantano, E., Priporas, C.-V., Devereux, L., in Pizzi, G. (2021). Tweets to escape:
Intercultural differences in consumer expectations and risk behavior du-
ring the c ov i d-19 lockdown in three European countries. Journal of Bu-
siness Research, 130, 59–69.
Parasuraman, A. P., Zeithaml, V. A., in Berry, L. L. (1985). A conceptual mo-
del of service quality and its implications for future research. Journal of
Marketing, 49(4), 41–50.
Pressman, P., Naidu, A. S., in Clemens, R. (2020). c ov i d-19 and food safety:
Risk management and future considerations. Nutrition Today, 55(3), 125–
128.
142
of Hospitality Management, 92, 102717. https://doi.org/10.1016/j.ijhm.2020
.102717
Grobys, K. (2021). When Bitcoin has the flu: On Bitcoin’s performance to hedge
equity risk in the early wake of the covid-19 outbreak. Applied Economics
Letters, 28(10), 860–865.
Gupta, S., McLaughlin, E., in Gomez, M. (2007). Guest satisfaction and restau-
rant performance. Cornell Hotel and Restaurant Administration Quarterly,
48(3), 284–298.
Hakim, M. P., Zanetta, L. D., in da Cunha, D. T. (2021). Should I stay, or should
I go? Consumers’ perceived risk and intention to visit restaurants during
the covid-19 pandemic in Brazil. Food Research International, 141, 110152.
https://doi.org/10.1016/j.foodres.2021.110152
Kim, J., Kim, J., in Wang, Y. (2021). Uncertainty risks and strategic reaction
of restaurant firms amid c ov i d-19. International Journal of Hospitality
Management, 92, 102752. https://doi.org/10.1016/j.ijhm.2020.102752
Kukanja, M. (2017a). Quality measurement in restaurant industry from the
marketing perspective: A comparison of guests’ and managers’ quality
perceptions. Ekonomska misao i praksa, 1, 41–61.
Kukanja, M. (2017b). Management kakovosti v prehrambnem gostinstvu. Za-
ložba Univerze na Primorskem.
Kukanja, M., in Planinc, T. (2018). Influence of managers’ perceptions of
quality on restaurant operational profitability: Evidence from Slovenian
sm e s. Tourism: An International Interdisciplinary Journal, 66(2), 115–120.
Ladhari, R. (2008). Alternative measures of service quality: A review. Managing
Service Quality: An International Journal, 18(1), 65–86.
Lin, S.-P., Chan, Y.-H., in Tsai, M.-C. (2009). A transformation function corre-
sponding to i pa and gap analysis. Total Quality Management, 20(8), 829–
846.
Madeira, A., Palrão, T., in Mendes, A. S. (2020). The impact of pandemic crisis
on the restaurant business. Sustainability, 13(1), 40. https://doi.org/10.3390
/su13010040
Mosavi, S. A., in Ghaedi, M. (2012). A survey on the relationship between trust,
customer loyalty, commitment and repurchase intention. African Journal
of Business Management, 6(36), 10089–10098.
Oakland, J. S. (2014). Total quality management and operational excellence: Text
with cases. Routledge.
Pantano, E., Priporas, C.-V., Devereux, L., in Pizzi, G. (2021). Tweets to escape:
Intercultural differences in consumer expectations and risk behavior du-
ring the c ov i d-19 lockdown in three European countries. Journal of Bu-
siness Research, 130, 59–69.
Parasuraman, A. P., Zeithaml, V. A., in Berry, L. L. (1985). A conceptual mo-
del of service quality and its implications for future research. Journal of
Marketing, 49(4), 41–50.
Pressman, P., Naidu, A. S., in Clemens, R. (2020). c ov i d-19 and food safety:
Risk management and future considerations. Nutrition Today, 55(3), 125–
128.
142
