Page 110 - Uran Maravić, Maja. 2017. Ocenjevanje kakovosti v gostinstvu. Koper: Založba Univerze na Primorskem.
P. 110
ocenjeva nje k akovosti v gostinst v u
Aaker, D. A., in G. S. Day. 1990. Marketing research. 4th ed.Toronto: John Wiley &
Sons.
Abbott, L. 1990. Quality and Competition. New York: Columbia University Press.
Alič, M. 2003. »Analiza povezav med pridobljenimi certifikati kakovosti po standar-
dih serije ISO 9000 in uspešnostjo podjetij.« Magistrsko delo, Univerza v Ljubl-
jani.
Andaleeb, S. S., in C. Conway. 2006. »Customer Satisfaction in the Restaurant In-
dustry: An Examination of the Transaction-Specific Model.« Journal of Services
Marketing 20 (1): 3–11.
Barzen, D., in P. Wahle. 1990. »Das PIMS-Programm – was es wirklichwert ist.« Har-
vard Manager 1: 100–10.
Baxter, P., and S. Jack. 2008. »Qualitative Case Study Methodology: Study Design and
Implementation for Novice Researchers.« The Qualitative Report 13 (4 ): 544–59.
Bolton, R., in J. H. Drew. 1991. »A Multistage Model of Customers‘ Assessments of
Service Quality and Value.« Journal of Consumer Research 17 (4): 375–84.
Bonner, F., in R. De Hoog. 2011. »Vacationers and eWOM: Who Posts, and Why,
Where, and What?« Journal of Travel Research 50 (1): 15–26.
Brezovec, A. 2000. Marketing v turizmu. Portorož: Visoka šola za turizem – Turistica.
Brogowitz, A. A, L. M. Delene in D. M. Lyth. 1990. »A Synthesised Service Quality
Model with Managerial Implications.« International Journal of Service Industry
Management 1 (1): 27–45.
Buhalis, D., in R. Law. 2008. »Progress in Informations Technology and Tourism Ma-
nagement: 20 Years on and 10 Years after the Internet – The State of Etourism Re-
search.« Tourism management 29 (4): 609–23.
Candido, C. J .F, in D. S. Morris. 2000. »Charting Service Quality Gaps.« Total Qua-
lity Management 11 (4–5 & 6): 463–72.
Cronin, J. J., in S. A. Taylor. 1992. »Measuring Service Quality: Reexamination and
Extension.« Journal of Marketing 56 (3): 55–68.
Crosby, P. B. 1980. Quality is Free.New York: McGraw Hill.
Cvikl, H. 2000. »Sestavine kakovosti hotelskih storitev.« MM Akademija 4 (7): 37–
48.
Dale, B. G. 1999. Managing quality. 3rd ed. Oxford: Blackwell Publishers.
Davis, M. 2009. »A Taste for New York: Restaurant Reviews, Food Discourse, and the
Field of Gastronomy in America.« Doktorska disertacija, New York University.
Deming, W. E. 1982. Quality, Productivity and Competitive Position. Cambridge, MA:
Massachusetts Institute of Technology, Centre of Advanced Engineering Study.
Dube, L., in L. M. Renaghan. 2000. »Creating Visible Customer Value.« The Cornell
Quaterly 41 (1): 62–72.
Dutka, A. 1994. AMA Handbook for Guest Satisfaction. Chicago: NTC Business Bo-
oks.
Ekinci, Y. 1999. »An Eexamination of Generic Service Quality Criteria for Evaluation
of Hotels.« Doktorska disertacija, University of Surrey.
Feigenbaum, A. V. 1991. Total Quality Control. New York: McGraw Hill.
Ferguson, P. P. 2008. »Michelin in America.« Gastronomica 8 (1): 49–55.
110
Aaker, D. A., in G. S. Day. 1990. Marketing research. 4th ed.Toronto: John Wiley &
Sons.
Abbott, L. 1990. Quality and Competition. New York: Columbia University Press.
Alič, M. 2003. »Analiza povezav med pridobljenimi certifikati kakovosti po standar-
dih serije ISO 9000 in uspešnostjo podjetij.« Magistrsko delo, Univerza v Ljubl-
jani.
Andaleeb, S. S., in C. Conway. 2006. »Customer Satisfaction in the Restaurant In-
dustry: An Examination of the Transaction-Specific Model.« Journal of Services
Marketing 20 (1): 3–11.
Barzen, D., in P. Wahle. 1990. »Das PIMS-Programm – was es wirklichwert ist.« Har-
vard Manager 1: 100–10.
Baxter, P., and S. Jack. 2008. »Qualitative Case Study Methodology: Study Design and
Implementation for Novice Researchers.« The Qualitative Report 13 (4 ): 544–59.
Bolton, R., in J. H. Drew. 1991. »A Multistage Model of Customers‘ Assessments of
Service Quality and Value.« Journal of Consumer Research 17 (4): 375–84.
Bonner, F., in R. De Hoog. 2011. »Vacationers and eWOM: Who Posts, and Why,
Where, and What?« Journal of Travel Research 50 (1): 15–26.
Brezovec, A. 2000. Marketing v turizmu. Portorož: Visoka šola za turizem – Turistica.
Brogowitz, A. A, L. M. Delene in D. M. Lyth. 1990. »A Synthesised Service Quality
Model with Managerial Implications.« International Journal of Service Industry
Management 1 (1): 27–45.
Buhalis, D., in R. Law. 2008. »Progress in Informations Technology and Tourism Ma-
nagement: 20 Years on and 10 Years after the Internet – The State of Etourism Re-
search.« Tourism management 29 (4): 609–23.
Candido, C. J .F, in D. S. Morris. 2000. »Charting Service Quality Gaps.« Total Qua-
lity Management 11 (4–5 & 6): 463–72.
Cronin, J. J., in S. A. Taylor. 1992. »Measuring Service Quality: Reexamination and
Extension.« Journal of Marketing 56 (3): 55–68.
Crosby, P. B. 1980. Quality is Free.New York: McGraw Hill.
Cvikl, H. 2000. »Sestavine kakovosti hotelskih storitev.« MM Akademija 4 (7): 37–
48.
Dale, B. G. 1999. Managing quality. 3rd ed. Oxford: Blackwell Publishers.
Davis, M. 2009. »A Taste for New York: Restaurant Reviews, Food Discourse, and the
Field of Gastronomy in America.« Doktorska disertacija, New York University.
Deming, W. E. 1982. Quality, Productivity and Competitive Position. Cambridge, MA:
Massachusetts Institute of Technology, Centre of Advanced Engineering Study.
Dube, L., in L. M. Renaghan. 2000. »Creating Visible Customer Value.« The Cornell
Quaterly 41 (1): 62–72.
Dutka, A. 1994. AMA Handbook for Guest Satisfaction. Chicago: NTC Business Bo-
oks.
Ekinci, Y. 1999. »An Eexamination of Generic Service Quality Criteria for Evaluation
of Hotels.« Doktorska disertacija, University of Surrey.
Feigenbaum, A. V. 1991. Total Quality Control. New York: McGraw Hill.
Ferguson, P. P. 2008. »Michelin in America.« Gastronomica 8 (1): 49–55.
110
