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customers. International Journal of Hospitality Management, 26(3),
603–622.
Jeong, E., in Jang, S. (Shawn). (2011). Restaurant experiences triggering
positive electronic word-of-mouth (eWOM) motivations. Internati-
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doi.org/10.1016/j.ijhm.2010.08.005
Johnson, C., Surlemont, B., Nicod, P., in Revaz, F. (2005). Behind the stars:
A concise typology of Michelin restaurants in Europe. Special issue on
internatioanl topics, 46(2), 170–187.
Johnson, R. A., in Wichern, D. W. (1998). Applied multivariate statistical
analysis. Upper Saddle River, NJ: Pearson.
Johnston, R., in Clark, G. (2008). Service operations management. Essex, An-
glija: Pearson Education Limited.
Jones, G. R. (2004). Organizational theory: Design and change. Upper Sadd-
le River, NJ: Prentice Hall.
Hsu, T. H., Hung, L. C., in Tang, J. W. (2012). An analytical model for
building brand equity in hospitality firms. Annals of Operations Re-
search, 195(1), 355–378.
Iglesias, M. P., in Guillén, M. J. Y. (2004). Perceived quality and price:
Their impact on the satisfaction of restaurant customers. Internati-
onal Journal of Contemporary Hospitality Management, 16(6), 373–
379.
IHinRA. (2013). IHinRA – International Hotel in Restaurant Associa-
tion. Pridobljeno s http://www.ih-ra.com/about-us/
Ivanko, Š. (2001). Spreminjanje organiziranosti po poti organizacijskega
razvoja. Organizacija, 34(6), 361–366.
Ivanko, Š. (2012). Organizacijske paradigme: podlage za nastanek in ra-
zvoj organizacijskih teorij. Novo mesto, Slovenija: Fakulteta za orga-
nizacijske študije.
Ivankovič, G. (2004). Računovodsko merjenje uspešnosti poslovanja v hote-
lirstvu (Doktorska disertacija). Ekonomska fakulteta, Ljubljana.
Jaafar, S. N., Lumbers, M., in Eves, A. (2008). Eating out: What really
matters? Hospitality Review, 10(3), 47–54.
Jain, S. K., in Gupta, G. (2004). Measuring service quality: SERVQUAL
vs. SERVPERF scales. Vikalpa, 29(2), 25–37.
Jančič, Z. (1990). Marketing: strategija menjave. Ljubljana, Slovenija: Go-
spodarski Vestnik.
Jensen, Ø., in Hansen, K. V. (2007). Consumer values among restaurant
customers. International Journal of Hospitality Management, 26(3),
603–622.
Jeong, E., in Jang, S. (Shawn). (2011). Restaurant experiences triggering
positive electronic word-of-mouth (eWOM) motivations. Internati-
onal Journal of Hospitality Management, 30(2), 356–366. http://dx.
doi.org/10.1016/j.ijhm.2010.08.005
Johnson, C., Surlemont, B., Nicod, P., in Revaz, F. (2005). Behind the stars:
A concise typology of Michelin restaurants in Europe. Special issue on
internatioanl topics, 46(2), 170–187.
Johnson, R. A., in Wichern, D. W. (1998). Applied multivariate statistical
analysis. Upper Saddle River, NJ: Pearson.
Johnston, R., in Clark, G. (2008). Service operations management. Essex, An-
glija: Pearson Education Limited.
Jones, G. R. (2004). Organizational theory: Design and change. Upper Sadd-
le River, NJ: Prentice Hall.
