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Management kakovosti v prehrambnem gostinstvu
Damjan, J., in Možina, S. (2002). Obnašanje potrošnikov. Ljubljana, Sloveni-
ja: Ekonomska fakulteta.
Deming, W. E. (1982). Quality, productivity, and competitive position.
Cambridge, MA: Massachusetts Center for Advanced Engineering
Study.
Del Balzo, A. (1998). La qualità totale: nell’ industria alberghiera. Milano,
Italija: Franco Angeli.
Din, N., Zahari, M. S. M., Othman, C. N., in Abas, R. (2012). Restaurant
operator’s receptiveness towards providing nutritional information on
menu. Procedia - Social and Behavioral Sciences, 50(0), 699–709.
Dogdubay, M., in Avcikurt, C. (2013, 6. februar). Customer loyalty in the
specialty restaurants: An example from Istanbul. Pridobljeno s https://
emnet.univie.ac.at/uploads/media/Dogdubay _ AVCIKURT_01.pdf.
200 http://scholar.google.si/scholar?q=customer+loyalty+in+the+speci-
alty+restaurants+an+example+from+istanbulinbtnG=inhl=slinas_
sdt=0%2C5inas_vis=1
Doyle, P. (2002). Marketing management and strategy. Harlow, Anglija: Fi-
nancial Times/Prentice Hall.
Edvardsson, B. (2005). Service quality: Beyond cognitive assessment. Mana-
ging Service Quality, 15(2), 127–131.
Ekinci, Y., in Riley, M. (1999). Measuring hotel quality: Back to basics. Inter-
national Journal of Contemporary Hospitality Management, 11(6), 287–
294.
Ekinci, Y., Prokopaki, P., in Cobanoglu, C. (2003). Service quality in Cretan
accommodations: Marketing strategies for the UK holiday market. In-
ternational Journal of Hospitality Management, 22(1), 47–66.
Eraqi, M. I. (2006). Tourism services quality (TourServQual) in Egypt: The
viewpoints of external and internal customers. Benchmarking: An Inter-
national Journal, 13(4), 469–492.
Evans, J. R., in Lindsay, W. M. (2005). The management and control of quali-
ty. Cincinnati, OH: Thomson South-Western.
Ferligoj, A. (1989). Razvrščanje v skupine: teorija in uporaba v družboslovju.
Ljubljana, Slovenija: Fakulteta za sociologijo, politične vede in novinar-
stvo – Raziskovalni inštitut.
Feigenbaum, A. V. (1991). Total quality control (3rd ed.). New York, NY:
McGraw-Hill.
Forjoe jnr, P. (2011). Customer satisfaction amongst black customers in the
fast food restaurant industry. Pridobljeno s http://uzspace.uzulu.ac.za/
handle/10530/627
Damjan, J., in Možina, S. (2002). Obnašanje potrošnikov. Ljubljana, Sloveni-
ja: Ekonomska fakulteta.
Deming, W. E. (1982). Quality, productivity, and competitive position.
Cambridge, MA: Massachusetts Center for Advanced Engineering
Study.
Del Balzo, A. (1998). La qualità totale: nell’ industria alberghiera. Milano,
Italija: Franco Angeli.
Din, N., Zahari, M. S. M., Othman, C. N., in Abas, R. (2012). Restaurant
operator’s receptiveness towards providing nutritional information on
menu. Procedia - Social and Behavioral Sciences, 50(0), 699–709.
Dogdubay, M., in Avcikurt, C. (2013, 6. februar). Customer loyalty in the
specialty restaurants: An example from Istanbul. Pridobljeno s https://
emnet.univie.ac.at/uploads/media/Dogdubay _ AVCIKURT_01.pdf.
200 http://scholar.google.si/scholar?q=customer+loyalty+in+the+speci-
alty+restaurants+an+example+from+istanbulinbtnG=inhl=slinas_
sdt=0%2C5inas_vis=1
Doyle, P. (2002). Marketing management and strategy. Harlow, Anglija: Fi-
nancial Times/Prentice Hall.
Edvardsson, B. (2005). Service quality: Beyond cognitive assessment. Mana-
ging Service Quality, 15(2), 127–131.
Ekinci, Y., in Riley, M. (1999). Measuring hotel quality: Back to basics. Inter-
national Journal of Contemporary Hospitality Management, 11(6), 287–
294.
Ekinci, Y., Prokopaki, P., in Cobanoglu, C. (2003). Service quality in Cretan
accommodations: Marketing strategies for the UK holiday market. In-
ternational Journal of Hospitality Management, 22(1), 47–66.
Eraqi, M. I. (2006). Tourism services quality (TourServQual) in Egypt: The
viewpoints of external and internal customers. Benchmarking: An Inter-
national Journal, 13(4), 469–492.
Evans, J. R., in Lindsay, W. M. (2005). The management and control of quali-
ty. Cincinnati, OH: Thomson South-Western.
Ferligoj, A. (1989). Razvrščanje v skupine: teorija in uporaba v družboslovju.
Ljubljana, Slovenija: Fakulteta za sociologijo, politične vede in novinar-
stvo – Raziskovalni inštitut.
Feigenbaum, A. V. (1991). Total quality control (3rd ed.). New York, NY:
McGraw-Hill.
Forjoe jnr, P. (2011). Customer satisfaction amongst black customers in the
fast food restaurant industry. Pridobljeno s http://uzspace.uzulu.ac.za/
handle/10530/627
