Page 198 - Kukanja, Marko. 2017. Management kakovosti v prehrambnem gostinstvu: Zagotavljanje kakovosti ponudbe in lojalnosti gostov. Koper: Založba Univerze na Primorskem
P. 198
Management kakovosti v prehrambnem gostinstvu
Bridson, K., Evans, J., in Hickman, M. (2008). Assessing the relation-
ship between loyalty program attributes, store satisfaction and sto-
re loyalty. Journal of Retailing and Consumer Services, 15(5), 364–374.
Briggs, S., Sutherland, J., in Drummond, S. (2007). Are hotels serving
quality? An exploratory study of service quality in the Scottish hotel
sector. Tourism Management, 28(4), 1006–1019.
Brogowicz, A. A., Delene, L. M., in Lyth, D. M. (1990). A synthesised ser-
vice quality model with managerial implications. International Jour-
nal of Service Industry Management, 1(1), 27–45.
Brun, A. (2013). A consumer based model to assess quality of a restaurant
format. Pridobljeno s http://www.medifas.net/IGLS/Papers2012/
Paper210.pdf
Bufquin, D., DiPietro, R., Orlowski, M., in Partlow, C. (2017). The in-
198 fluence of restaurant co-workers’ perceived warmth and competen-
ce on employees’ turnover intentions: The mediating role of job atti-
tudes. International Journal of Hospitality Management, 60, 13–22.
Butcher, K., Sparks, B., in O’Callaghan, F. (2001). Evaluative and relati-
onal influences on service loyalty. International Journal of Service In-
dustry Management, 12(4), 310–327.
Buttle, F. (1996). SERVQUAL: Review, critique, research agenda. Euro-
pean Journal of Marketing, 30(1), 8–32.
Byrne, Barbara M. (1998). Structural equation modeling with lisrel, prelis
and simplis: Basic concepts, application and programming. Hillsdale,
MI: Lawrence Erlbaum Associates.
Candido, C. J. F., in Morris, D. S. (2000). Charting service quality gaps.
Total Quality Management, 11(4–6), 463–472.
Carmin, J, in Norkus, G. X. (1990). Pricing strategies for menus: Magic
or myth? Pridobljeno s http://www.sciencedirect.com/science/arti-
cle/pii/S0010880405800485
Carr, C. L. (2007). The FAIRSERV model: Consumer reactions to servi-
ces based on a multidimensional evaluation of service fairness. Deci-
sion Sciences, 38(1), 107–130.
Carman, J. M. (1990). Consumer perceptions of service quality: An as-
sessment of the SERVQUAL dimensions. Journal of Retailing, 66(1),
33–55.
Caro, L. M., in Garcia, J. A. M. (2007). Measuring perceived service qu-
ality in urgent transport service. Journal of Retailing and Customer
Services, 14, 60–72.
Bridson, K., Evans, J., in Hickman, M. (2008). Assessing the relation-
ship between loyalty program attributes, store satisfaction and sto-
re loyalty. Journal of Retailing and Consumer Services, 15(5), 364–374.
Briggs, S., Sutherland, J., in Drummond, S. (2007). Are hotels serving
quality? An exploratory study of service quality in the Scottish hotel
sector. Tourism Management, 28(4), 1006–1019.
Brogowicz, A. A., Delene, L. M., in Lyth, D. M. (1990). A synthesised ser-
vice quality model with managerial implications. International Jour-
nal of Service Industry Management, 1(1), 27–45.
Brun, A. (2013). A consumer based model to assess quality of a restaurant
format. Pridobljeno s http://www.medifas.net/IGLS/Papers2012/
Paper210.pdf
Bufquin, D., DiPietro, R., Orlowski, M., in Partlow, C. (2017). The in-
198 fluence of restaurant co-workers’ perceived warmth and competen-
ce on employees’ turnover intentions: The mediating role of job atti-
tudes. International Journal of Hospitality Management, 60, 13–22.
Butcher, K., Sparks, B., in O’Callaghan, F. (2001). Evaluative and relati-
onal influences on service loyalty. International Journal of Service In-
dustry Management, 12(4), 310–327.
Buttle, F. (1996). SERVQUAL: Review, critique, research agenda. Euro-
pean Journal of Marketing, 30(1), 8–32.
Byrne, Barbara M. (1998). Structural equation modeling with lisrel, prelis
and simplis: Basic concepts, application and programming. Hillsdale,
MI: Lawrence Erlbaum Associates.
Candido, C. J. F., in Morris, D. S. (2000). Charting service quality gaps.
Total Quality Management, 11(4–6), 463–472.
Carmin, J, in Norkus, G. X. (1990). Pricing strategies for menus: Magic
or myth? Pridobljeno s http://www.sciencedirect.com/science/arti-
cle/pii/S0010880405800485
Carr, C. L. (2007). The FAIRSERV model: Consumer reactions to servi-
ces based on a multidimensional evaluation of service fairness. Deci-
sion Sciences, 38(1), 107–130.
Carman, J. M. (1990). Consumer perceptions of service quality: An as-
sessment of the SERVQUAL dimensions. Journal of Retailing, 66(1),
33–55.
Caro, L. M., in Garcia, J. A. M. (2007). Measuring perceived service qu-
ality in urgent transport service. Journal of Retailing and Customer
Services, 14, 60–72.
