<?xml version="1.0"?><rdf:RDF xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:edm="http://www.europeana.eu/schemas/edm/" xmlns:wgs84_pos="http://www.w3.org/2003/01/geo/wgs84_pos" xmlns:foaf="http://xmlns.com/foaf/0.1/" xmlns:rdaGr2="http://rdvocab.info/ElementsGr2" xmlns:oai="http://www.openarchives.org/OAI/2.0/" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:ore="http://www.openarchives.org/ore/terms/" xmlns:skos="http://www.w3.org/2004/02/skos/core#" xmlns:dcterms="http://purl.org/dc/terms/"><edm:WebResource rdf:about="http://www.dlib.si/stream/URN:NBN:SI:doc-1GPDPKZN/2f54031a-b94a-42db-af96-f9d06ceffc43/PDF"><dcterms:extent>161 KB</dcterms:extent></edm:WebResource><edm:WebResource rdf:about="http://www.dlib.si/stream/URN:NBN:SI:doc-1GPDPKZN/26959fa9-ac0b-47c8-836c-635f282b3377/TEXT"><dcterms:extent>52 KB</dcterms:extent></edm:WebResource><edm:TimeSpan rdf:about="2010-2025"><edm:begin xml:lang="en">2010</edm:begin><edm:end xml:lang="en">2025</edm:end></edm:TimeSpan><edm:ProvidedCHO rdf:about="URN:NBN:SI:doc-1GPDPKZN"><dcterms:isPartOf rdf:resource="https://www.dlib.si/details/URN:NBN:SI:spr-AA5Z7TVR" /><dcterms:issued>2020</dcterms:issued><dc:creator>Hočevar, Jože</dc:creator><dc:creator>Knežević, Mladen</dc:creator><dc:creator>Milošević, Srđan</dc:creator><dc:creator>Radenković-Šošić, Bojana</dc:creator><dc:creator>Rangus, Marjetka</dc:creator><dc:creator>Škrbić, Iva</dc:creator><dc:format xml:lang="sl">številka:2</dc:format><dc:format xml:lang="sl">str. 179-191, 231-232</dc:format><dc:format xml:lang="sl">letnik:year 13</dc:format><dc:identifier>DOI:10.26493/2335-4194.13.179-191</dc:identifier><dc:identifier>ISSN:1855-3303</dc:identifier><dc:identifier>COBISSID:45332483</dc:identifier><dc:identifier>URN:URN:NBN:SI:doc-1GPDPKZN</dc:identifier><dc:language>en</dc:language><dc:publisher xml:lang="sl">University of Primorska Press</dc:publisher><dcterms:isPartOf xml:lang="sl">Academica turistica</dcterms:isPartOf><dc:subject xml:lang="en">hospitality</dc:subject><dc:subject xml:lang="sl">hotelirstvo</dc:subject><dc:subject xml:lang="en">HRM</dc:subject><dc:subject xml:lang="en">human resources management</dc:subject><dc:subject xml:lang="sl">kadri</dc:subject><dc:subject xml:lang="sl">management</dc:subject><dc:subject xml:lang="en">organisational commitment</dc:subject><dc:subject xml:lang="en">professional commitment</dc:subject><dc:subject xml:lang="sl">Slovenija</dc:subject><dc:subject xml:lang="sl">Srbija</dc:subject><dc:subject xml:lang="en">tourism</dc:subject><dc:subject xml:lang="sl">turizem</dc:subject><dcterms:temporal rdf:resource="2010-2025" /><dc:title xml:lang="sl">Professional and organisational commitment in the hospitality sector|</dc:title><dc:description xml:lang="sl">The purpose of the study is to examinewhether two differentwork commitment profiles influence service quality in the hospitality sector in Slovenia and Serbia and how the implications of the differences can be used in the tourism and hospitality industry. Combining a qualitative and quantitative approach, two new instruments were developed for this study. The first instrumentwas created on the basis of short, structured interviews with employees. Two factors explaining the two different commitment profiles were determined with statistical analysis and with themethod of clustering, four dimensions of commitment profiles formingwere extracted. The second instrument was developed on the basis of existing evaluation forms for employees in the tourism industry and interviews with leading and middle managers of hotels. The findings of the study show that there is a small proportion of professionallyoriented employees in the tourism sector, and the difference among employees is evident in the ranking of working values. These results could be useful formanagers in planning and organising their human resources and also in planning further development of their companies% human resource policies. The original contribution of the article is the ranking of working values and the perception of quality work by employees in the hospitality sector. The study also reveals new evidence on different types of commitment profiles</dc:description><edm:type>TEXT</edm:type><dc:type xml:lang="sl">znanstveno časopisje</dc:type><dc:type xml:lang="en">journals</dc:type><dc:type rdf:resource="http://www.wikidata.org/entity/Q361785" /></edm:ProvidedCHO><ore:Aggregation rdf:about="http://www.dlib.si/?URN=URN:NBN:SI:doc-1GPDPKZN"><edm:aggregatedCHO rdf:resource="URN:NBN:SI:doc-1GPDPKZN" /><edm:isShownBy rdf:resource="http://www.dlib.si/stream/URN:NBN:SI:doc-1GPDPKZN/2f54031a-b94a-42db-af96-f9d06ceffc43/PDF" /><edm:rights rdf:resource="http://creativecommons.org/licenses/by-sa/4.0/" /><edm:provider>Slovenian National E-content Aggregator</edm:provider><edm:intermediateProvider xml:lang="en">National and University Library of Slovenia</edm:intermediateProvider><edm:dataProvider xml:lang="sl">Založba Univerze na Primorskem</edm:dataProvider><edm:object rdf:resource="http://www.dlib.si/streamdb/URN:NBN:SI:doc-1GPDPKZN/maxi/edm" /><edm:isShownAt rdf:resource="http://www.dlib.si/details/URN:NBN:SI:doc-1GPDPKZN" /></ore:Aggregation></rdf:RDF>