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Sulek, J. M., & 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.
SURS. (13. november 2014). Število podjetij po dejavnostih. Pridobljeno na
http://pxweb.stat.si/pxweb/Dialog/varval.asp?ma=1418805S&ti=&path=../Data
base/Ekonomsko/14_poslovni_subjekti/01_14188_podjetja/&lang=2
Uran, M. (2004). Zagotavljanje kakovosti storitev v hotelskih podjetjih. Koper:
Drustvo za akademske in aplikativne raziskave.
Uran Maravić, M. (2008). Priročnik za razvoj funkcionalne kakovosti storitev v
turizmu: s poudarkom na hotelskih podjetjih. Ljubljana: Ministrstvo za
gospodarstvo, Direktorat za turizem.
Uran Maravić, M., Gračan, D., & Zadel, Z. (2014). Ljubljana quality selection
(LQS) - innovative case of restaurant assessment system. In: PERIĆ, Jože (Ed.).
Tourism & hospitality industry 2014; proceedings of the Trends in tourism and
hospitality management conference (pp. 536–550). Opatija, Croatia: Faculty of
Tourism and Hospitality Management.
Van Vaerenbergh, Y., Larivière, B., & Vermeir, I. (2012). The impact of process
recovery communication on customer satisfaction, repurchase intentions, and
word-of-mouth intentions. Journal of Service Research, 15(3), 262-279.
Vanniarajan, T. (2009). DINESERV: A tool for measuring service quality in
restaurants. Journal of Marketing & Communication: The journal for thought
leaders and change drivers (JMC), 2009, 4(3), 41–52.
Voon, B. H. (2012). Role of Service Environment for Restaurants: The Youth
Customers’ Perspective. Procedia - Social and Behavioral Sciences, 38(0), 388–
395.
Zakon o gostinstvu [ZGos – UPB2] (2007, 12. oktober). Uradni list Republike
Slovenije 93/2007. http://zakonodaja.gov.si/rpsi/r03/predpis_ZAKO393.html
188
Atmosphere, and Fairness of Wait The Case of a Full-service Restaurant. Cornell
Hotel and Restaurant Administration Quarterly, 45(3), 235–247.
SURS. (13. november 2014). Število podjetij po dejavnostih. Pridobljeno na
http://pxweb.stat.si/pxweb/Dialog/varval.asp?ma=1418805S&ti=&path=../Data
base/Ekonomsko/14_poslovni_subjekti/01_14188_podjetja/&lang=2
Uran, M. (2004). Zagotavljanje kakovosti storitev v hotelskih podjetjih. Koper:
Drustvo za akademske in aplikativne raziskave.
Uran Maravić, M. (2008). Priročnik za razvoj funkcionalne kakovosti storitev v
turizmu: s poudarkom na hotelskih podjetjih. Ljubljana: Ministrstvo za
gospodarstvo, Direktorat za turizem.
Uran Maravić, M., Gračan, D., & Zadel, Z. (2014). Ljubljana quality selection
(LQS) - innovative case of restaurant assessment system. In: PERIĆ, Jože (Ed.).
Tourism & hospitality industry 2014; proceedings of the Trends in tourism and
hospitality management conference (pp. 536–550). Opatija, Croatia: Faculty of
Tourism and Hospitality Management.
Van Vaerenbergh, Y., Larivière, B., & Vermeir, I. (2012). The impact of process
recovery communication on customer satisfaction, repurchase intentions, and
word-of-mouth intentions. Journal of Service Research, 15(3), 262-279.
Vanniarajan, T. (2009). DINESERV: A tool for measuring service quality in
restaurants. Journal of Marketing & Communication: The journal for thought
leaders and change drivers (JMC), 2009, 4(3), 41–52.
Voon, B. H. (2012). Role of Service Environment for Restaurants: The Youth
Customers’ Perspective. Procedia - Social and Behavioral Sciences, 38(0), 388–
395.
Zakon o gostinstvu [ZGos – UPB2] (2007, 12. oktober). Uradni list Republike
Slovenije 93/2007. http://zakonodaja.gov.si/rpsi/r03/predpis_ZAKO393.html
188
