Page 214 - Kukanja, Marko. 2017. Management kakovosti v prehrambnem gostinstvu: Zagotavljanje kakovosti ponudbe in lojalnosti gostov. Koper: Založba Univerze na Primorskem
P. 214
Management kakovosti v prehrambnem gostinstvu
Schumacker, R. E. (2010). A Beginner’s Guide to Structural Equation Mo-
deling (3rd edition.). New York, NY: Routledge.
Schumacker, R. E., in Lomax, R. G. (2004). A beginner’s guide to structu-
ral equation modeling. Mahwah, NJ: Lawrence Erlbaum Associates.
Seaton, A. V., in Bennett, M. M. (1996). The marketing of tourism pro-
ducts: Concepts, issues and cases. London, Anglija: Cengage Learning
EMEA.
Sedmak, G. (2011). Menedžment prehrambenih obratov: strateški pogled.
Koper, Slovenija: Univerza na Primorskem, Znanstveno-raziskoval-
no središče, Univerzitetna založba Annales.
Sester, C., Deroy, O., Sutan, A., Galia, F., Desmarchelier, J.-F., Valentin,
D., in Dacremont, C. (2013). »Having a drink in a bar«: An immersi-
ve approach to explore the effects of context on drink choice. Food
214 Quality and Preference, 28(1), 23–31. http://dx.doi.org/10.1016/j.fo-
odqual.2012.07.006
Seth, N., Deshmukh, S. G. in Vrat, P. (2005). Service quality models: A
review. International Journal of Quality in Reliability Management,
22(9), 913–949.
Sharma, S., Wagle, A., Sucher, K., in Bugwadia, N. (2011). Impact of po-
int of selection nutrition information on meal choices at a table-servi-
ce restaurant. Journal of Foodservice Business Research, 14(2), 146–161.
SIST – Slovenski inštitut za standardizacijo. (2013). Pridobljeno s http://
www.sist.si/index.php
Skogland, I., in Siguaw, J. A. (2004). Are your satisfied customers loyal?.
Cornell Hotel and Restaurant Administration Quarterly, 45(3), 221–
234.
Slovar slovenskega knjižnega jezika. (2014). Pridobljeno s http://bos.zrc-
-sazu.si/sskj.html
Smith, A. K., Bolton, R. N., in Wagner, J. (1999). A model of customer sa-
tisfaction with service encounters involving failure and recovery. Jou-
rnal of Marketing Research, 36(3), 356.
Snoj, B. (1998). Management storitev. Koper, Slovenija: Visoka šola za ma-
nagement.
Snoj, B., in Mumel, D. (2002). The measurement of perceived differences
in service quality — The case of health spas in Slovenia. Journal of Va-
cation Marketing, 8(4), 362–379.
Stevens, P., Knutson, B., in Patton, M. (1995). Dineserv: A tool for mea-
suring service quality in restaurants. Cornell hotel and restaurant ad-
ministration quarterly, 36(2), 56–60.
Schumacker, R. E. (2010). A Beginner’s Guide to Structural Equation Mo-
deling (3rd edition.). New York, NY: Routledge.
Schumacker, R. E., in Lomax, R. G. (2004). A beginner’s guide to structu-
ral equation modeling. Mahwah, NJ: Lawrence Erlbaum Associates.
Seaton, A. V., in Bennett, M. M. (1996). The marketing of tourism pro-
ducts: Concepts, issues and cases. London, Anglija: Cengage Learning
EMEA.
Sedmak, G. (2011). Menedžment prehrambenih obratov: strateški pogled.
Koper, Slovenija: Univerza na Primorskem, Znanstveno-raziskoval-
no središče, Univerzitetna založba Annales.
Sester, C., Deroy, O., Sutan, A., Galia, F., Desmarchelier, J.-F., Valentin,
D., in Dacremont, C. (2013). »Having a drink in a bar«: An immersi-
ve approach to explore the effects of context on drink choice. Food
214 Quality and Preference, 28(1), 23–31. http://dx.doi.org/10.1016/j.fo-
odqual.2012.07.006
Seth, N., Deshmukh, S. G. in Vrat, P. (2005). Service quality models: A
review. International Journal of Quality in Reliability Management,
22(9), 913–949.
Sharma, S., Wagle, A., Sucher, K., in Bugwadia, N. (2011). Impact of po-
int of selection nutrition information on meal choices at a table-servi-
ce restaurant. Journal of Foodservice Business Research, 14(2), 146–161.
SIST – Slovenski inštitut za standardizacijo. (2013). Pridobljeno s http://
www.sist.si/index.php
Skogland, I., in Siguaw, J. A. (2004). Are your satisfied customers loyal?.
Cornell Hotel and Restaurant Administration Quarterly, 45(3), 221–
234.
Slovar slovenskega knjižnega jezika. (2014). Pridobljeno s http://bos.zrc-
-sazu.si/sskj.html
Smith, A. K., Bolton, R. N., in Wagner, J. (1999). A model of customer sa-
tisfaction with service encounters involving failure and recovery. Jou-
rnal of Marketing Research, 36(3), 356.
Snoj, B. (1998). Management storitev. Koper, Slovenija: Visoka šola za ma-
nagement.
Snoj, B., in Mumel, D. (2002). The measurement of perceived differences
in service quality — The case of health spas in Slovenia. Journal of Va-
cation Marketing, 8(4), 362–379.
Stevens, P., Knutson, B., in Patton, M. (1995). Dineserv: A tool for mea-
suring service quality in restaurants. Cornell hotel and restaurant ad-
ministration quarterly, 36(2), 56–60.
