Page 207 - Kukanja, Marko. 2017. Management kakovosti v prehrambnem gostinstvu: Zagotavljanje kakovosti ponudbe in lojalnosti gostov. Koper: Založba Univerze na Primorskem
P. 207
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dustry. Pridobljeno s http://www.google.si/url?sa=tinrct=jinq=i-
nesrc=sinsource=web incd=1inved=0CDcQFjAAin url=h-
ttp%3A%2F%2Fhrcak.srce.hr
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the luxury hotels in Malaysia. Journal of American Academy of Business,
7(2), 46–55.
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ose restaurants in Hong Kong?: An exploratory study of individual visit
scheme travelers and packaged travelers. International Journal of Hospi-
tality Management, 27(3), 346–354.
Lebe, S. S., Blažič, P., Bogataj, J., Klančnik, R., Milfelner, B., Mlekuž, Ž.,
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multidisciplinarne raziskave in študije, Znanstveni inštitut za regional-
ni razvoj pri Univerzi v Mariboru.
Lebe, S. S., Rok, M., Milfelner, B., Cvikl, H., Šarotar Žižek, S., Treven, S.,
in Iršič, M. (2009). Sodoben model upravljanja s človeškimi viri za po-
dročje turizma: raziskovalni projekt. Maribor, Slovenija: Ekonomsko-
‑poslovna fakulteta.
Lehtinen, U., in Lehtinen, J. R. (1991). Two approaches to service quality
dimensions. The Service Industries Journal, 11(3), 287–303.
Leong, T. K., Zakuan, N., in Saman, M. Z. M. (2012). Quality manage-
ment maintenance and practices-technical and non-technical appro-
aches. Procedia – Social and Behavioral Sciences, 65, 688–696.
Lewis, R. C., in Chambers, R. E. (2000). Marketing leadersip in hospitali-
ty – Fundamentals and practices. Kanada: John Wiley & Sons.
Lin, S. P., Chan, Y. H., in Tsai, M. C. (2009). A transformation function
corresponding to IPA and gap analysis. Total Quality Management in
Business Excellence, 20(8), 829–846.
Liu, Y., in Jang, S. (Shawn). (2009). Perceptions of Chinese restaurants
in the U.S.: What affects customer satisfaction and behavioral inten-
tions? International Journal of Hospitality Management, 28(3), 338–
348. http://dx.doi.org/10.1016/j.ijhm.2008.10.008
Llosa, S., Chandon, J. L., in Orsingher, C. (1998). An empirical study of
Servqual’s dimensionality. The Service Industries Journal, 18(2), 16–
44.
Langer, M. (1997). Service Quality in Tourism. Frankfurt ob Majni, Nemči-
ja: Peter Lang.
Laškarin, M. (2013). Development of the loyalty programs in the hotel in-
dustry. Pridobljeno s http://www.google.si/url?sa=tinrct=jinq=i-
nesrc=sinsource=web incd=1inved=0CDcQFjAAin url=h-
ttp%3A%2F%2Fhrcak.srce.hr
Lau, P. M., Akbar, A. K., in Fie, D. Y. G. (2005). Service quality: A study of
the luxury hotels in Malaysia. Journal of American Academy of Business,
7(2), 46–55.
Law, R., To, T., in Goh, C. (2008). How do Mainland Chinese travelers cho- 207
ose restaurants in Hong Kong?: An exploratory study of individual visit
scheme travelers and packaged travelers. International Journal of Hospi-
tality Management, 27(3), 346–354.
Lebe, S. S., Blažič, P., Bogataj, J., Klančnik, R., Milfelner, B., Mlekuž, Ž.,
Nemanič, J., idr. (2006). Strategija razvoja gastronomije Slovenije: pri-
ročnik za ponudnike. Maribor, Slovenija: Center za interdisciplinarne in
multidisciplinarne raziskave in študije, Znanstveni inštitut za regional-
ni razvoj pri Univerzi v Mariboru.
Lebe, S. S., Rok, M., Milfelner, B., Cvikl, H., Šarotar Žižek, S., Treven, S.,
in Iršič, M. (2009). Sodoben model upravljanja s človeškimi viri za po-
dročje turizma: raziskovalni projekt. Maribor, Slovenija: Ekonomsko-
‑poslovna fakulteta.
Lehtinen, U., in Lehtinen, J. R. (1991). Two approaches to service quality
dimensions. The Service Industries Journal, 11(3), 287–303.
Leong, T. K., Zakuan, N., in Saman, M. Z. M. (2012). Quality manage-
ment maintenance and practices-technical and non-technical appro-
aches. Procedia – Social and Behavioral Sciences, 65, 688–696.
Lewis, R. C., in Chambers, R. E. (2000). Marketing leadersip in hospitali-
ty – Fundamentals and practices. Kanada: John Wiley & Sons.
Lin, S. P., Chan, Y. H., in Tsai, M. C. (2009). A transformation function
corresponding to IPA and gap analysis. Total Quality Management in
Business Excellence, 20(8), 829–846.
Liu, Y., in Jang, S. (Shawn). (2009). Perceptions of Chinese restaurants
in the U.S.: What affects customer satisfaction and behavioral inten-
tions? International Journal of Hospitality Management, 28(3), 338–
348. http://dx.doi.org/10.1016/j.ijhm.2008.10.008
Llosa, S., Chandon, J. L., in Orsingher, C. (1998). An empirical study of
Servqual’s dimensionality. The Service Industries Journal, 18(2), 16–
44.
