Page 189 - Sedmak, Gorazd, in Almir Peštek, ur. 2015. Strateški aspekti upravljanja turističkom destinacijom / Strateški aspekti upravljanja turistične destinacije. Sarajevo / Koper
P. 189
thcote, J., & Macbeth, J. (2005). Limitations of resident perception surveys
for Understanding tourism social impacts – the need for triangulation. Theme
issue: Tourism Research – Part I., 30(2), 43–54.
Oh, H. (2000). Diners’ perceptions of quality, value, and satisfaction: a practical
viewpoint. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 58–
66.
Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1985). A Conceptual Model of
Service Quality and Its Implications for Future Research. Journal of Marketing,
49(4), 41–50.
Parasuraman, A., Zeithaml,V. A., & Berry, L. L. (1988). Servqual: A multiple
item scale for measuring consumer perceptions of service quality. Journal of
retailing, 1(64), 12–40.
Pravilnik o kategorizaciji nastanitvenih obratov (2009, 3. september). Uradni list
Republike Slovenije 72/2009. Pridobljeno na http://pisrs.si
Pravilnik o minimalnih tehničnih pogojih in o minimalnem obsegu storitev za
opravljanje gostinske dejavnosti. (2014, 28. marec). Uradni list Republike
Slovenije 21/2014. Pridobljeno na http://pisrs.si
Pravilnik o spremembah in dopolnitvah Pravilnika o minimalnih tehničnih
pogojih in o minimalnem obsegu storitev za opravljanje gostinske dejavnosti
(2008, 27. maj).Uradni list Republike Slovenije 52/2008. Pridobljeno na
http://pisrs.si
Raajpoot, N. A. (2002). Tangserv. Journal of Foodservice Business Research,
5(2), 109–127.
Ranaweera, C., & Neely, A. (2003). Some moderating effects on the service
quality-customer retention link. International Journal of Operations in
Production Management, 23(2), 230–248.
Reeves, C. A., & Bednar, D. A. (1995). Quality as Symphony. Cornell Hotel and
Restaurant Administration Quarterly, 36(3), 72–79.
Ryu, K., & Jang, S. S. (2007). The Effect of Environmental Perceptions on
Behavioral Intentions Through Emotions: The Case of Upscale Restaurants.
Journal of Hospitality in Tourism Research, 31(1), 56–72.
Sedmak, G. (2011). Menedžment prehrambenih obratov : strateški pogled.
Knjižnica Annales Turistica. Koper: Univerza na Primorskem, Znanstveno-
raziskovalno središče, Univerzitetna založba Annales.
Stevens, P., Knutson, B., & Patton, M. (1995). Dineserv: A Tool for Measuring
Service Quality in Restaurants. Cornell Hotel and Restaurant Administration
Quarterly, 36(2), 56–60.
187
for Understanding tourism social impacts – the need for triangulation. Theme
issue: Tourism Research – Part I., 30(2), 43–54.
Oh, H. (2000). Diners’ perceptions of quality, value, and satisfaction: a practical
viewpoint. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 58–
66.
Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1985). A Conceptual Model of
Service Quality and Its Implications for Future Research. Journal of Marketing,
49(4), 41–50.
Parasuraman, A., Zeithaml,V. A., & Berry, L. L. (1988). Servqual: A multiple
item scale for measuring consumer perceptions of service quality. Journal of
retailing, 1(64), 12–40.
Pravilnik o kategorizaciji nastanitvenih obratov (2009, 3. september). Uradni list
Republike Slovenije 72/2009. Pridobljeno na http://pisrs.si
Pravilnik o minimalnih tehničnih pogojih in o minimalnem obsegu storitev za
opravljanje gostinske dejavnosti. (2014, 28. marec). Uradni list Republike
Slovenije 21/2014. Pridobljeno na http://pisrs.si
Pravilnik o spremembah in dopolnitvah Pravilnika o minimalnih tehničnih
pogojih in o minimalnem obsegu storitev za opravljanje gostinske dejavnosti
(2008, 27. maj).Uradni list Republike Slovenije 52/2008. Pridobljeno na
http://pisrs.si
Raajpoot, N. A. (2002). Tangserv. Journal of Foodservice Business Research,
5(2), 109–127.
Ranaweera, C., & Neely, A. (2003). Some moderating effects on the service
quality-customer retention link. International Journal of Operations in
Production Management, 23(2), 230–248.
Reeves, C. A., & Bednar, D. A. (1995). Quality as Symphony. Cornell Hotel and
Restaurant Administration Quarterly, 36(3), 72–79.
Ryu, K., & Jang, S. S. (2007). The Effect of Environmental Perceptions on
Behavioral Intentions Through Emotions: The Case of Upscale Restaurants.
Journal of Hospitality in Tourism Research, 31(1), 56–72.
Sedmak, G. (2011). Menedžment prehrambenih obratov : strateški pogled.
Knjižnica Annales Turistica. Koper: Univerza na Primorskem, Znanstveno-
raziskovalno središče, Univerzitetna založba Annales.
Stevens, P., Knutson, B., & Patton, M. (1995). Dineserv: A Tool for Measuring
Service Quality in Restaurants. Cornell Hotel and Restaurant Administration
Quarterly, 36(2), 56–60.
187
