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10. 2007). Pridobljeno s http://zakonodaja.gov.si/rpsi/r03/predpis_
ZAKO393.html
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goods and services. Pridobljeno s http://www.4shared.com/office/Um
MDTQFz/1981_How_Consumer_Evaluation_P.html
Zeithaml, V. A. (1987). Defining and relating price, perceived quality, and per-
ceived value. Cambridge, MA: Marketing Science Institute.
Zeithaml, V. A., in Bitner, M. J. (2003). Services marketing: Integrating custo-
mer focus across the firm (3rd edition). New York, NY: McGraw-Hill.
Zeithaml, V. A., Berry, L. L., in Parasuraman, A. (1988). Communication
and control processes in the delivery of service quality. Journal of Mar-
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Zeithaml, V. A. A., Parasumaran, A. A., in Berry, L. L. A. (1990). Delivering
quality service: Balancing customer perceptions and expectations. New York,
NY: Simon and Schuster.
Zemke, D. M., Hertzman, J. L., Raab, C., in Singh, D. (2011). A little more
noise and a little less conversation? Ambient noise in restaurants. Jour-
nal of Foodservice Business Research, 14(3), 256–271.
Zopiatis, A., in Pribic, J. (2007). College students’ dining expectations in
Cyprus. British Food Journal, 109(10), 765–776.
