<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-STX9EDEU</identifier><date>2015</date><creator>Kukanja, Marko</creator><creator>Planinc, Tanja</creator><relation>documents/doc/S/URN_NBN_SI_doc-STX9EDEU_001.pdf</relation><relation>documents/doc/S/URN_NBN_SI_doc-STX9EDEU_001.txt</relation><format format_type="issue">2</format><format format_type="type">article</format><format format_type="extent">str. 85-96, 110</format><format format_type="volume">year 8</format><identifier identifier_type="COBISSID">1538206148</identifier><identifier identifier_type="ISSN">1855-3303</identifier><identifier identifier_type="ISSN">2335-4194</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-STX9EDEU</identifier><language>eng</language><publisher>University of Primorska Press</publisher><source>Academica turistica</source><rights>InC</rights><subject language_type_id="eng">food</subject><subject language_type_id="slv">gostinstvo</subject><subject language_type_id="slv">kvaliteta</subject><subject language_type_id="slv">Opatija</subject><subject language_type_id="slv">ponudba</subject><subject language_type_id="slv">Portorož</subject><subject language_type_id="slv">prehrana</subject><subject language_type_id="eng">tourism</subject><subject language_type_id="slv">turizem</subject><title>a cross-national comparison between two neighbouring North Mediterranean tourist destinations - Portorož and Opatija</title><title>domestic customers' perspective</title><title>Restaurant quality</title></Record>