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Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235–
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-service restaurants: Preaching to the converted? Cornell Hotel and
Restaurant Administration Quarterly, 43(41), 41–47.
Thomas, L., in Mills, J. E. (2006). Consumer knowledge and expectations
of restaurant menus and their governing legislation: A qualitative as-
sessment. Journal of foodservice, 17(1), 6–22.
Tribe, J., in Snaith, T. (1998). From SERVQUAL to HOLSAT: Holiday
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staff.chu.edu.tw/rdoff/document/.pdf
Tsaur, S. H., Luoh, H. F., in Syue, S. S. (2015). Positive emotions and be-
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methods in psychology, Vol. 2 (str. 607–634). Hoboken, NJ: John Wi-
ley.
Sulek, J. M., in Hensley, R. L. (2004). The relative importance of food,
atmosphere, and fairness of wait the case of a full-service restaurant.
Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235–
247.
Sunny Hu, H.-H., Huang, C.-T., in Chen, P.-T. (2010). Do reward pro-
grams truly build loyalty for lodging industry? International Journal
of Hospitality Management, 29(1), 128–135.
Surlemont, B., Chantrain, D., Nlemvo, F., in Johnson, C. (2005). Reve-
nue models in haute cuisine: An exploratory analysis. International
Journal of Contemporary Hospitality Management, 17(4), 286–301.
Šuligoj, M. (2006). Delovni pogoji v gostinski dejavnosti. Organizacija,
39(2), 146–153.
Šuligoj, M. (2009). Vpliv standardov na kakovost in uspešnost v hotelirstvu
(Doktorska disertacija). Fakulteta za družbene vede, Ljubljana.
Taylor, G. A., in Long-Tolbert, S. (2002). Coupon promotions in quick-
-service restaurants: Preaching to the converted? Cornell Hotel and
Restaurant Administration Quarterly, 43(41), 41–47.
Thomas, L., in Mills, J. E. (2006). Consumer knowledge and expectations
of restaurant menus and their governing legislation: A qualitative as-
sessment. Journal of foodservice, 17(1), 6–22.
Tribe, J., in Snaith, T. (1998). From SERVQUAL to HOLSAT: Holiday
satisfaction in Varadero, Cuba. Tourism Management, 19(1), 25–34.
Tržni inšpektorat RS. (2013). Kategorizacija nastanitvenih obratov. Pri-
dobljeno s http://www.ti.gov.si/si/storitve/s_cim_se_ukvarjamo/
aktualna_porocila/2012_12_27 _kategorizacija_nastanitvenih_
obratov/
Tsai, M. C., in Chien, L. L. (2010). Expectation and perception in restau-
rant services three dimension gap analysis. Pridobljeno s http://www.
staff.chu.edu.tw/rdoff/document/.pdf
Tsaur, S. H., Luoh, H. F., in Syue, S. S. (2015). Positive emotions and be-
havioral intentions of customers in full-service restaurants: Does
aesthetic labor matter? International Journal of Hospitality Manage-
ment, 51, 115-126.
Turistični terminološki slovar. (2013). Pridobljeno s http://www.terma-
nia.net/slovarji/78/turisticni-terminoloski-slovar
Ullman, J. B., in Bentler, P. M. (2003). Structural equation modeling. V
J. A. Schinka in W. F. Velicer (ur.), Handbook of Psychology: Research
methods in psychology, Vol. 2 (str. 607–634). Hoboken, NJ: John Wi-
ley.
