Page 216 - Kukanja, Marko. 2017. Management kakovosti v prehrambnem gostinstvu: Zagotavljanje kakovosti ponudbe in lojalnosti gostov. Koper: Založba Univerze na Primorskem
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Vanniarajan, T., in Gurunathan, P. (2009). Evaluation of linkage betwe-
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An application of SEM. Asia Pacific Business Review, 5(4), 108–118.
Vaughan, L., in Shiu, E. (2001). ARCHSECRET: A multi-item scale to
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Wakefield, K. L., in Blodgett, J. G. (1994). The importance of servicesca-
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76.
Wall, E. A., in Berry, L. L. (2007). The combined effects of the physical
environment and employee behavior on customer perception of re-
staurant service quality. Cornell Hotel and Restaurant Administrati-
on Quarterly, 48(1), 59–69.
Waxman, L. (2006). The coffee shop: Social and physical factors influen-
cing place attachment. Journal of Interior Design, 31(3), 35–53.
Uncles, M. D., Dowling, G. R., in Hammond, K. (2003). Customer
loyalty and customer loyalty programs. Journal of Consumer Marke-
ting, 20(4), 294–316.
Urad RS za meroslovje. (2013). Model odličnosti EFQM. Pridobljeno s
http://w w w.mirs.gov.si/si/delovna _ podrocja/poslovna _odlicnost_
prspo/model_odlicnosti_efqm/
Uran, M. (2003). Kakovost storitev kot strategija diferenciacije za ustvarja-
nje konkurenčne prednosti slovenskega hotelirstva (Doktorska diserta-
cija). Ekonomska fakulteta, Ljubljana.
Uran, M. (2004). Zagotavljanje kakovosti storitev v hotelskih podjetjih. Ko-
per, Slovenija: Drustvo za akademske in aplikativne raziskave.
Uran, M., in Conti, D. (2006). Program za vzpostavitev celovitega sistema
razvoja kakovosti storitev v turističnih podjetjih. Ljubljana, Slovenija:
216 Ministrstvo za gospodarstvo, Direktorat za turizem.
Uran Maravić, M. (2008). Priročnik za razvoj funkcionalne kakovosti sto-
ritev v turizmu: s poudarkom na hotelskih podjetjih. Ljubljana, Slove-
nija: Ministrstvo za gospodarstvo, Direktorat za turizem.
Vanniarajan, T. (2009). DINESERV: A tool for measuring service quali-
ty in restaurants. Journal of Marketing in Communication: The Jour-
nal for Thought Leaders and Change Drivers, 4(3), 41–52.
Vanniarajan, T., in Gurunathan, P. (2009). Evaluation of linkage betwe-
en service quality, customer satisfaction and repurchase intentions:
An application of SEM. Asia Pacific Business Review, 5(4), 108–118.
Vaughan, L., in Shiu, E. (2001). ARCHSECRET: A multi-item scale to
measure service quality within the voluntary sector. International Jo-
urnal of Nonprofit and Voluntary Sector Marketing, 6(2), 131–144.
Voon, B. H. (2012). Role of service environment for restaurants: The yo-
uth customers’ perspective. Procedia – Social and Behavioral Sciences,
38(0), 388–395.
Wakefield, K. L., in Blodgett, J. G. (1994). The importance of servicesca-
pes in leisure service settings. Journal of Services Marketing, 8(3), 66–
76.
Wall, E. A., in Berry, L. L. (2007). The combined effects of the physical
environment and employee behavior on customer perception of re-
staurant service quality. Cornell Hotel and Restaurant Administrati-
on Quarterly, 48(1), 59–69.
Waxman, L. (2006). The coffee shop: Social and physical factors influen-
cing place attachment. Journal of Interior Design, 31(3), 35–53.
