Page 143 - Turistična podjetja in pandemija covida-19
P. 143
Kakovost ponudbe v prehrambnem gostinstvu po pandemiji covida-19
Raajpoot, N. A. (2002). tan gse rv: A multiple item scale for measuring tan-
gible quality in foodservice industry. Journal of Foodservice Business Rese-
arch, 5(2), 109–127.
Ryu, K., in Han, H. (2011). New or repeat customers: How does physical en-
vironment influence their restaurant experience? International Journal of
Hospitality Management, 30(3), 599–611.
Stevens, P., Knutson, B., in Patton, M. (1995). Dineserv: A tool for measuring
service quality in restaurants. The Cornell Hotel and Restaurant Admini-
stration Quarterly, 36(2), 5–60.
Sung, Y.-K., Hu, H.-H. ‘Sunny’, in King, B. (2021). Restaurant preventive be-
haviors and the role of media during a pandemic. International Journal of
Hospitality Management, 95, 102906. https://doi.org/10.1016/j.ijhm.2021
.102906
Tuzovic, S., Kabadayi, S., in Paluch, S. (2021). To dine or not to dine? Collec-
tive wellbeing in hospitality in the c ov i d-19 era. International Journal of
Hospitality Management, 95, 102892. https://doi.org/10.1016/j.ijhm.2021
.102892
Uran Maravić, M. (2017). Ocenjevanje kakovosti v gostinstvu. Založba Univerze
na Primorskem.
Vanniarajan, T. (2009). di n e s e rv: A tool for measuring service quality in
restaurants. Journal of Marketing and Communication, 4(3), 41–52.
Voon, B. H. (2012). Role of service environment for restaurants: The youth
customers’ perspective. Procedia: Social and Behavioral Sciences, 38, 388–
395.
Wang, D., Yao, J., in Martin, B. A. S. (2021). The effects of crowdedness and
safety measures on restaurant patronage choices and perceptions in the
covid-19 pandemic. International Journal of Hospitality Management, 95,
102910.
Yang, Y., Liu, H. in Chen, X. (2020). c ov i d-19 and restaurant demand: Early
effects of the pandemic and stay-at-home orders. International Journal of
Contemporary Hospitality Management, 32(12), 3809–3834.
Yost, E., in Cheng, Y. (2021). Customers’ risk perception and dine-out motiva-
tion during a pandemic: Insight for the restaurant industry. International
Journal of Hospitality Management, 95, 102889. https://doi.org/10.1016/j
.ijhm.2021.102889
Zhang, C., Jiang, J., Jin, H., in Chen, T. (2021). The impact of c ov i d-19
on consumers’ psychological behavior based on data mining for on-
line user comments in the catering industry in China. International
Journal of Environmental Research and Public Health, 18(8), 4178. ht-
tps://doi.org/10.3390/ijerph18084178
Zhong, Y., Oh, S., in Moon, H. C. (2021). What can drive consumers’ dining-out
behavior in China and Korea during the c ov i d-19 pandemic? Sustaina-
bility, 13(4), 1724. https://doi.org/10.3390/su13041724
143
Raajpoot, N. A. (2002). tan gse rv: A multiple item scale for measuring tan-
gible quality in foodservice industry. Journal of Foodservice Business Rese-
arch, 5(2), 109–127.
Ryu, K., in Han, H. (2011). New or repeat customers: How does physical en-
vironment influence their restaurant experience? International Journal of
Hospitality Management, 30(3), 599–611.
Stevens, P., Knutson, B., in Patton, M. (1995). Dineserv: A tool for measuring
service quality in restaurants. The Cornell Hotel and Restaurant Admini-
stration Quarterly, 36(2), 5–60.
Sung, Y.-K., Hu, H.-H. ‘Sunny’, in King, B. (2021). Restaurant preventive be-
haviors and the role of media during a pandemic. International Journal of
Hospitality Management, 95, 102906. https://doi.org/10.1016/j.ijhm.2021
.102906
Tuzovic, S., Kabadayi, S., in Paluch, S. (2021). To dine or not to dine? Collec-
tive wellbeing in hospitality in the c ov i d-19 era. International Journal of
Hospitality Management, 95, 102892. https://doi.org/10.1016/j.ijhm.2021
.102892
Uran Maravić, M. (2017). Ocenjevanje kakovosti v gostinstvu. Založba Univerze
na Primorskem.
Vanniarajan, T. (2009). di n e s e rv: A tool for measuring service quality in
restaurants. Journal of Marketing and Communication, 4(3), 41–52.
Voon, B. H. (2012). Role of service environment for restaurants: The youth
customers’ perspective. Procedia: Social and Behavioral Sciences, 38, 388–
395.
Wang, D., Yao, J., in Martin, B. A. S. (2021). The effects of crowdedness and
safety measures on restaurant patronage choices and perceptions in the
covid-19 pandemic. International Journal of Hospitality Management, 95,
102910.
Yang, Y., Liu, H. in Chen, X. (2020). c ov i d-19 and restaurant demand: Early
effects of the pandemic and stay-at-home orders. International Journal of
Contemporary Hospitality Management, 32(12), 3809–3834.
Yost, E., in Cheng, Y. (2021). Customers’ risk perception and dine-out motiva-
tion during a pandemic: Insight for the restaurant industry. International
Journal of Hospitality Management, 95, 102889. https://doi.org/10.1016/j
.ijhm.2021.102889
Zhang, C., Jiang, J., Jin, H., in Chen, T. (2021). The impact of c ov i d-19
on consumers’ psychological behavior based on data mining for on-
line user comments in the catering industry in China. International
Journal of Environmental Research and Public Health, 18(8), 4178. ht-
tps://doi.org/10.3390/ijerph18084178
Zhong, Y., Oh, S., in Moon, H. C. (2021). What can drive consumers’ dining-out
behavior in China and Korea during the c ov i d-19 pandemic? Sustaina-
bility, 13(4), 1724. https://doi.org/10.3390/su13041724
143
