Page 202 - Kukanja, Marko. 2017. Management kakovosti v prehrambnem gostinstvu: Zagotavljanje kakovosti ponudbe in lojalnosti gostov. Koper: Založba Univerze na Primorskem
P. 202
Management kakovosti v prehrambnem gostinstvu
Ha, J., in Jang, S. (Shawn). (2010). Effects of service quality and food qu-
ality: The moderating role of atmospherics in an ethnic restaurant se-
gment. International Journal of Hospitality Management, 29(3), 520–
529.
Ha, J., in Jang, S. (Shawn). (2013). Variety seeking in restaurant choice
and its drivers. International Journal of Hospitality Management, 32,
155–168.
Hair, J. F., Black, W. C., Babin, B. J., in Anderson, R. E. (2010). Multi-
variate data analysis (7th edition). Upper Saddle River, NJ: Pearson
Education.
Han, H., in Jeong, C. (2013). Multi-dimensions of patrons’ emotional
experiences in upscale restaurants and their role in loyalty formati-
on: Emotion scale improvement. International Journal of Hospitali-
202 ty ManagemenA32, 59–70.
Han, H., Back, K.-J., in Barrett, B. (2010). A consumption emotion me-
asurement development: a full-service restaurant setting. The Service
Industries Journal, 30(2), 299–320.
Harrington, R. J., Ottenbacher, M. C., in Kendall, K. W. (2011). Fine-di-
ning restaurant selection: direct and moderating effects of customer
attributes. Journal of Foodservice Business Research, 14(3), 272–289.
Haywood-Farmer, J. (1988). A conceptual model of service quality. Inter-
national Journal of Operations in Production Management, 8(6), 19–
29.
Heung, V. C. S., Wong, M. Y., in Qu HaiLin. (2000). Airport-restaurant
service quality in Hong Kong: An application of SERVQUAL. Cor-
nell Hotel and Restaurant Administration Quarterly, 41(3), 86–96.
Hoe, L. S. (2008). Issues and procedures in adopting SEM technique. Jo-
urnal of Applied Quantitative Method, 3(1), 76–83.
Hooper, D., Coughlan, J., in Mullen, M. (2008). Structural equation mo-
delling: Guidelines for determining model fit. Electrtonic Journal of
Business Research Methods, 6(1), 53–60.
Horžen, A. (2005). Kaizen: Transforming operations into a strategic com-
petitive advantage: Continuous improvement in Slovenia. Cerklje ob
Krki, Slovenija: DRVUP.
Hoyer, R. W., in Hoyer, B. B. Y. (2001). What is quality? Learn how each
of eight well-known gurus answers this question. Quality Progress,
34(7), 53–62.
Ha, J., in Jang, S. (Shawn). (2010). Effects of service quality and food qu-
ality: The moderating role of atmospherics in an ethnic restaurant se-
gment. International Journal of Hospitality Management, 29(3), 520–
529.
Ha, J., in Jang, S. (Shawn). (2013). Variety seeking in restaurant choice
and its drivers. International Journal of Hospitality Management, 32,
155–168.
Hair, J. F., Black, W. C., Babin, B. J., in Anderson, R. E. (2010). Multi-
variate data analysis (7th edition). Upper Saddle River, NJ: Pearson
Education.
Han, H., in Jeong, C. (2013). Multi-dimensions of patrons’ emotional
experiences in upscale restaurants and their role in loyalty formati-
on: Emotion scale improvement. International Journal of Hospitali-
202 ty ManagemenA32, 59–70.
Han, H., Back, K.-J., in Barrett, B. (2010). A consumption emotion me-
asurement development: a full-service restaurant setting. The Service
Industries Journal, 30(2), 299–320.
Harrington, R. J., Ottenbacher, M. C., in Kendall, K. W. (2011). Fine-di-
ning restaurant selection: direct and moderating effects of customer
attributes. Journal of Foodservice Business Research, 14(3), 272–289.
Haywood-Farmer, J. (1988). A conceptual model of service quality. Inter-
national Journal of Operations in Production Management, 8(6), 19–
29.
Heung, V. C. S., Wong, M. Y., in Qu HaiLin. (2000). Airport-restaurant
service quality in Hong Kong: An application of SERVQUAL. Cor-
nell Hotel and Restaurant Administration Quarterly, 41(3), 86–96.
Hoe, L. S. (2008). Issues and procedures in adopting SEM technique. Jo-
urnal of Applied Quantitative Method, 3(1), 76–83.
Hooper, D., Coughlan, J., in Mullen, M. (2008). Structural equation mo-
delling: Guidelines for determining model fit. Electrtonic Journal of
Business Research Methods, 6(1), 53–60.
Horžen, A. (2005). Kaizen: Transforming operations into a strategic com-
petitive advantage: Continuous improvement in Slovenia. Cerklje ob
Krki, Slovenija: DRVUP.
Hoyer, R. W., in Hoyer, B. B. Y. (2001). What is quality? Learn how each
of eight well-known gurus answers this question. Quality Progress,
34(7), 53–62.
