Page 210 - Kukanja, Marko. 2017. Management kakovosti v prehrambnem gostinstvu: Zagotavljanje kakovosti ponudbe in lojalnosti gostov. Koper: Založba Univerze na Primorskem
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Management kakovosti v prehrambnem gostinstvu
Nam, J., Ekinci, Y., in Whyatt, G. (2011). Brand equity, brand loyalty and
consumer satisfaction. Annals of Tourism Research, 38(3), 1009–1030.
Namasivayam, K. (2004). The impact of intangibles on consumers’ quali-
ty ratings using the star/diamond terminology. Foodservice Research
International, 15(1), 34–40.
Namasivayam, K., in Mattila, A. S. (2007). Accounting for the joint
effects of the servicescape and service exchange on consumers’ satis-
faction evaluations. Journal of Hospitality in Tourism Research, 31(1),
3–18.
Namin, A. (2017). Revisiting customers' perception of service quality in
fast food restaurants. Journal of Retailing and Consumer Services, 34,
70–81.
Namkung, Y., in Jang, S. (2007). Does food quality really matter in resta-
210 urants? Its impact on customer satisfaction and behavioral intenti-
ons. Journal of Hospitality in Tourism Research, 31(3), 387–409.
Namkung, Y., Jang, S. (Shawn), in Choi, S. K. (2011). Customer compla-
ints in restaurants: Do they differ by service stages and loyalty levels?
International Journal of Hospitality Management, 30(3), 495–502.
Nasution, H. N., in Mavondo, F. T. (2008). Customer value in the ho-
tel industry: What managers believe they deliver and what customer
experience. International Journal of Hospitality Management, 27(2),
204–213.
Nemec Rudež, H. (2010). Integration of corporate social responsibility
into loyalty programs in the tourism industry. Tourism and Hospita-
lity Management, 16(1), 101–108.
Njite, D., Dunn, G., in Kim, L. H. (2008). Beyond good food: What other
attributes influenceconsumer preferences and selection of fine dining
restaurants. Journal of Foodservice Business Research, 11(2), 237–266.
Noone, M., Kimes, N., Mattila, E. K., in Wirtz, J. (2007). The effect of
meal paceon customer satisfaction. Pridobljeno s http://bschool.nus.
edu/departments/Marketing/Jochen%20 papers/ cq%202007.pdf
Nordström, K., in Ridderstrale, J. (2001). Funky business – Talent makes
capital dance. London, Anglija: Financial Times Prentice Hall.
Northcote, J., in Macbeth, J. (2005). Limitations of resident perception
surveys for understanding tourism social impacts – The need for tri-
angulation. Theme Issue: Tourism Research – Part I., 30(2), 43–54.
Novak, R. (2001). Novosti in spremembe, ki jih prinaša standard ISO
9001:2000. Ljubljana, Slovenija: Slovenski institut za kakovost in me-
roslovje.
Nam, J., Ekinci, Y., in Whyatt, G. (2011). Brand equity, brand loyalty and
consumer satisfaction. Annals of Tourism Research, 38(3), 1009–1030.
Namasivayam, K. (2004). The impact of intangibles on consumers’ quali-
ty ratings using the star/diamond terminology. Foodservice Research
International, 15(1), 34–40.
Namasivayam, K., in Mattila, A. S. (2007). Accounting for the joint
effects of the servicescape and service exchange on consumers’ satis-
faction evaluations. Journal of Hospitality in Tourism Research, 31(1),
3–18.
Namin, A. (2017). Revisiting customers' perception of service quality in
fast food restaurants. Journal of Retailing and Consumer Services, 34,
70–81.
Namkung, Y., in Jang, S. (2007). Does food quality really matter in resta-
210 urants? Its impact on customer satisfaction and behavioral intenti-
ons. Journal of Hospitality in Tourism Research, 31(3), 387–409.
Namkung, Y., Jang, S. (Shawn), in Choi, S. K. (2011). Customer compla-
ints in restaurants: Do they differ by service stages and loyalty levels?
International Journal of Hospitality Management, 30(3), 495–502.
Nasution, H. N., in Mavondo, F. T. (2008). Customer value in the ho-
tel industry: What managers believe they deliver and what customer
experience. International Journal of Hospitality Management, 27(2),
204–213.
Nemec Rudež, H. (2010). Integration of corporate social responsibility
into loyalty programs in the tourism industry. Tourism and Hospita-
lity Management, 16(1), 101–108.
Njite, D., Dunn, G., in Kim, L. H. (2008). Beyond good food: What other
attributes influenceconsumer preferences and selection of fine dining
restaurants. Journal of Foodservice Business Research, 11(2), 237–266.
Noone, M., Kimes, N., Mattila, E. K., in Wirtz, J. (2007). The effect of
meal paceon customer satisfaction. Pridobljeno s http://bschool.nus.
edu/departments/Marketing/Jochen%20 papers/ cq%202007.pdf
Nordström, K., in Ridderstrale, J. (2001). Funky business – Talent makes
capital dance. London, Anglija: Financial Times Prentice Hall.
Northcote, J., in Macbeth, J. (2005). Limitations of resident perception
surveys for understanding tourism social impacts – The need for tri-
angulation. Theme Issue: Tourism Research – Part I., 30(2), 43–54.
Novak, R. (2001). Novosti in spremembe, ki jih prinaša standard ISO
9001:2000. Ljubljana, Slovenija: Slovenski institut za kakovost in me-
roslovje.
