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Viri in literatura 205
Khan, O. (2012). Towards understanding customer loyalty: An empirical
study on emotional attachment International Journal of Innovations in
Business, 1(3), str. 251–259.
Kim, B. Y., Oh, H., in Gregoire, M. (2006). Effects of firms’ relationship-ori-
ented behaviors on financial performance: A case of the restaurant indu-
stry. Journal of Hospitality in Tourism Research, 30(1), 50–75.
Kim, H. M., in Kachersky, L. (2006). Dimensions of price salience: A con-
ceptual framework for perceptions of multi-dimensional prices. Journal
of Product in Brand Management, 15(2), 139–147.
Kim, S., in Lee, J. S. (2013). Is satisfaction enough to ensure reciprocity with
upscale restaurants? The role of gratitude relative to satisfaction. Inter-
national Journal of Hospitality Management, 33, 118–128.
Kim, W. G., in Moon, Y. J. (2009). Customers’ cognitive, emotional, and
actionable response to the servicescape: A test of the moderating effect
of the restaurant type. International Journal of Hospitality Management,
28(1), 144–156.
Kim, W. G., Ng, C. Y. N., in Kim, Y. (2009). Influence of institutional DI-
NESERV on customer satisfaction, return intention, and word-of-mo-
uth. International Journal of Hospitality Management, 28(1), 10–17.
Kincaid, C., Baloglu, S., Mao, Z., in Busser, J. (2010). What really brings
them back?: The impact of tangible quality on affect and intention for
casual dining restaurant patrons. International Journal of Contemporary
Hospitality Management, 22(2), 209–220.
Kivela, J. J., in Chu, C. Y. H. (2001). Delivering quality service: Diagnosing
favorable and unfavorable service encounters in restaurants. Journal of
Hospitality in Tourism Research, 25(3), 251–271.
Kivela, J., Reece, J., in Inbakaran, R. (1999). Consumer research in the re-
staurant environment. Part 2: Research design and analytical methods.
International Journal of Contemporary Hospitality Management, 11(6),
269–286.
Knowles, T. (1998). Hospitality management – An introduction. New York,
NY: Longman Group.
Knutson, B. J., in Patton, M. E. (1993). Restaurants can find gold among sil-
ver hair. Journal of Hospitality in Leisure Marketing, 1(3), 79–90.
Knutson, B., Stevens, P., Wullaert, C., Patton, M., in Yokoyama, F. (1990).
Lodgserv: A service quality index for the lodging industry. Journal of
Hospitality in Tourism Research, 14(2), 277–284.
Kotler, P. (1996). Marketing management – trženjsko upravljanje: analiza,
načrtovanje, izvajanje in nadzor. Ljubljana, Slovenija: Slovenska knjiga.
Khan, O. (2012). Towards understanding customer loyalty: An empirical
study on emotional attachment International Journal of Innovations in
Business, 1(3), str. 251–259.
Kim, B. Y., Oh, H., in Gregoire, M. (2006). Effects of firms’ relationship-ori-
ented behaviors on financial performance: A case of the restaurant indu-
stry. Journal of Hospitality in Tourism Research, 30(1), 50–75.
Kim, H. M., in Kachersky, L. (2006). Dimensions of price salience: A con-
ceptual framework for perceptions of multi-dimensional prices. Journal
of Product in Brand Management, 15(2), 139–147.
Kim, S., in Lee, J. S. (2013). Is satisfaction enough to ensure reciprocity with
upscale restaurants? The role of gratitude relative to satisfaction. Inter-
national Journal of Hospitality Management, 33, 118–128.
Kim, W. G., in Moon, Y. J. (2009). Customers’ cognitive, emotional, and
actionable response to the servicescape: A test of the moderating effect
of the restaurant type. International Journal of Hospitality Management,
28(1), 144–156.
Kim, W. G., Ng, C. Y. N., in Kim, Y. (2009). Influence of institutional DI-
NESERV on customer satisfaction, return intention, and word-of-mo-
uth. International Journal of Hospitality Management, 28(1), 10–17.
Kincaid, C., Baloglu, S., Mao, Z., in Busser, J. (2010). What really brings
them back?: The impact of tangible quality on affect and intention for
casual dining restaurant patrons. International Journal of Contemporary
Hospitality Management, 22(2), 209–220.
Kivela, J. J., in Chu, C. Y. H. (2001). Delivering quality service: Diagnosing
favorable and unfavorable service encounters in restaurants. Journal of
Hospitality in Tourism Research, 25(3), 251–271.
Kivela, J., Reece, J., in Inbakaran, R. (1999). Consumer research in the re-
staurant environment. Part 2: Research design and analytical methods.
International Journal of Contemporary Hospitality Management, 11(6),
269–286.
Knowles, T. (1998). Hospitality management – An introduction. New York,
NY: Longman Group.
Knutson, B. J., in Patton, M. E. (1993). Restaurants can find gold among sil-
ver hair. Journal of Hospitality in Leisure Marketing, 1(3), 79–90.
Knutson, B., Stevens, P., Wullaert, C., Patton, M., in Yokoyama, F. (1990).
Lodgserv: A service quality index for the lodging industry. Journal of
Hospitality in Tourism Research, 14(2), 277–284.
Kotler, P. (1996). Marketing management – trženjsko upravljanje: analiza,
načrtovanje, izvajanje in nadzor. Ljubljana, Slovenija: Slovenska knjiga.
