Page 187 - Sedmak, Gorazd, in Almir Peštek, ur. 2015. Strateški aspekti upravljanja turističkom destinacijom / Strateški aspekti upravljanja turistične destinacije. Sarajevo / Koper
P. 187
h, J. K., & Chen, R. X. (2013). ’How’s the Service?’ A Study of Service
Quality Perceptions across Sectors and Source Markets. International Journal of
Tourism Research, 15(3), 241–260.
Barber, N., Goodman, R. J., & Goh, B. K. (2011). Restaurant consumers repeat
patronage: A service quality concern. International Journal of Hospitality
Management, 30(2), 329–336.
Bollettino ufficiale della FVG. Somministrazione di alimenti e bevande (2014,
28. marec). Fonti normative - Lista documenti. Pridobljeno na http://lexview-
int.regione.fvg.it/FontiNormative/ Lista.aspx?ANN=2005&TIP=1&fx=1
Bowie, D., & Buttle, F. (2004). Hospitality Marketing: an introduction. Oxford:
Elsevier Butterworth-Heinemann.
Candido, C. J. F., & Morris, D. S. (2000). Charting service quality gaps. Total
Quality Management, 11(4-6), 463–472.
Cerović, Z. (2003). Hotelski menadžment. Opatija: Fakultet za turistički i hotelski
menadžment.
Claycomb, C., & Martin, C. L. (2002). Building customer relationships: an
inventory of service providers’ objectives and practices. Journal of Services
Marketing, 16(7), 615–635.
Cousins, J., Foskett, D., & Gillespie, C. (2002). Food and beverage management.
Harlow: Prentice Hall.
Grönroos, C. (1984). A Service Quality Model and its Marketing Implications.
European Journal of Marketing, 18(4), 36–44.
Grönroos, C. (1990). Relationship approach to marketing in service contexts: The
marketing and organizational behavior interface. Journal of Business Research,
20(1), 3–11.
Ha, J., & Jang, S. (Shawn). (2010). Effects of service quality and food quality:
The moderating role of atmospherics in an ethnic restaurant segment.
International Journal of Hospitality Management, 29(3), 520–529.
Han, H., Back, K.-J., & Barrett, B. (2010). A consumption emotion measurement
development: a full-service restaurant setting. The Service Industries Journal,
30(2), 299–320.
Harrington, R. J., Ottenbacher, M. C., & Kendall, K. W. (2011). Fine-Dining
Restaurant Selection: Direct and Moderating Effects of Customer Attributes.
Journal of Foodservice Business Research, 14(3), 272–289.
Heung, V. C. S., Wong, M. Y., & Qu HaiLin. (2000). Airport-restaurant service
quality in Hong
185
Quality Perceptions across Sectors and Source Markets. International Journal of
Tourism Research, 15(3), 241–260.
Barber, N., Goodman, R. J., & Goh, B. K. (2011). Restaurant consumers repeat
patronage: A service quality concern. International Journal of Hospitality
Management, 30(2), 329–336.
Bollettino ufficiale della FVG. Somministrazione di alimenti e bevande (2014,
28. marec). Fonti normative - Lista documenti. Pridobljeno na http://lexview-
int.regione.fvg.it/FontiNormative/ Lista.aspx?ANN=2005&TIP=1&fx=1
Bowie, D., & Buttle, F. (2004). Hospitality Marketing: an introduction. Oxford:
Elsevier Butterworth-Heinemann.
Candido, C. J. F., & Morris, D. S. (2000). Charting service quality gaps. Total
Quality Management, 11(4-6), 463–472.
Cerović, Z. (2003). Hotelski menadžment. Opatija: Fakultet za turistički i hotelski
menadžment.
Claycomb, C., & Martin, C. L. (2002). Building customer relationships: an
inventory of service providers’ objectives and practices. Journal of Services
Marketing, 16(7), 615–635.
Cousins, J., Foskett, D., & Gillespie, C. (2002). Food and beverage management.
Harlow: Prentice Hall.
Grönroos, C. (1984). A Service Quality Model and its Marketing Implications.
European Journal of Marketing, 18(4), 36–44.
Grönroos, C. (1990). Relationship approach to marketing in service contexts: The
marketing and organizational behavior interface. Journal of Business Research,
20(1), 3–11.
Ha, J., & Jang, S. (Shawn). (2010). Effects of service quality and food quality:
The moderating role of atmospherics in an ethnic restaurant segment.
International Journal of Hospitality Management, 29(3), 520–529.
Han, H., Back, K.-J., & Barrett, B. (2010). A consumption emotion measurement
development: a full-service restaurant setting. The Service Industries Journal,
30(2), 299–320.
Harrington, R. J., Ottenbacher, M. C., & Kendall, K. W. (2011). Fine-Dining
Restaurant Selection: Direct and Moderating Effects of Customer Attributes.
Journal of Foodservice Business Research, 14(3), 272–289.
Heung, V. C. S., Wong, M. Y., & Qu HaiLin. (2000). Airport-restaurant service
quality in Hong
185
