<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:DOC-4MUC1YYQ</identifier><date>2015</date><creator>Raspor, Andrej</creator><relation>documents/doc/4/URN_NBN_SI_doc-4MUC1YYQ_001.pdf</relation><relation>documents/doc/4/URN_NBN_SI_doc-4MUC1YYQ_001.txt</relation><format format_type="issue">3</format><format format_type="volume">8</format><format format_type="type">article</format><format format_type="extent">str. 97-164</format><identifier identifier_type="ISSN">1855-4148</identifier><identifier identifier_type="ISSN">1855-6280</identifier><identifier identifier_type="COBISSID">512858928</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-4MUC1YYQ</identifier><language>slv</language><publisher>Fakulteta za uporabne družbene študije</publisher><source>Raziskave in razprave</source><rights>InC</rights><subject language_type_id="slv">gostinstvo</subject><subject language_type_id="slv">igralništvo</subject><subject language_type_id="slv">kakovostna storitev</subject><subject language_type_id="slv">napitnine</subject><subject language_type_id="eng">tourism</subject><subject language_type_id="slv">turizem</subject><title>ali si zaposleni lahko nadejajo višjih in pogostejših napitnin, če bodo izvajali kakovostno storitev?</title><title>can employees hope for higher and more frequent tips if they deliver services at a high level?</title><title>Napitnina in kakovostna storitev</title><title>Tipping and high quality service</title></Record>