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Volumn 50, Issue 4, 2009, Pages 520-539

Time- and capacity-based measurement of restaurant revenue

Author keywords

Restaurant revenue management; Revenue per available seat hour; RevPASH

Indexed keywords


EID: 70449868113     PISSN: 19389655     EISSN: None     Source Type: Journal    
DOI: 10.1177/1938965509349217     Document Type: Article
Times cited : (11)

References (16)
  • 1
    • 0141644368 scopus 로고    scopus 로고
    • Time to eat: The relationship between the number of people eating and meal duration in three lunch settings
    • Bell, Rick, and Patricia L. Pliner. 2003. Time to eat: The relationship between the number of people eating and meal duration in three lunch settings. Appetite 41:215-18.
    • (2003) Appetite , vol.41 , pp. 215-218
    • Bell, R.1    Patricia, L.P.2
  • 2
    • 3242747471 scopus 로고    scopus 로고
    • Implementing restaurant revenue management: A five-step approach
    • Kimes, Sheryl E. 1999. Implementing restaurant revenue management: A five-step approach. Cornell Hotel and Restaurant Administration Quarterly 40 (3): 16-21.
    • (1999) Cornell Hotel and Restaurant Administration Quarterly , vol.40 , Issue.3 , pp. 16-21
    • Kimes, S.E.1
  • 4
    • 3242785725 scopus 로고    scopus 로고
    • Restaurant revenue management: Implementation at Chevys Arrowhead
    • Kimes, Sheryl E. 2004b. Restaurant revenue management: Implementation at Chevys Arrowhead. Cornell Hotel and Restaurant Administration Quarterly 45 (1): 52-67.
    • (2004) Cornell Hotel and Restaurant Administration Quarterly , vol.45 , Issue.1 , pp. 52-67
    • Kimes, S.E.1
  • 7
    • 7444252754 scopus 로고    scopus 로고
    • The impact of restaurant table characteristics on meal duration and spending
    • Kimes, Sheryl E., and Stephani K. A. Robson. 2004. The impact of restaurant table characteristics on meal duration and spending. Cornell Hotel and Restaurant Administration Quarterly 45 (4): 333-46.
    • (2004) Cornell Hotel and Restaurant Administration Quarterly , vol.45 , Issue.4 , pp. 333-346
    • Kimes, S.E.1    Robson, S.K.A.2
  • 8
    • 20444460777 scopus 로고    scopus 로고
    • Restaurant revenue management at Chevys: Determining the best table mix
    • Kimes, Sheryl E., and Gary M. Thompson. 2004. Restaurant revenue management at Chevys: Determining the best table mix. Decision Sciences 35 (3): 371-92.
    • (2004) Decision Sciences , vol.35 , Issue.3 , pp. 371-392
    • Kimes, S.E.1    Thompson, G.M.2
  • 9
    • 23344443024 scopus 로고    scopus 로고
    • An evaluation of heuristic methods for determining the best table mix in full-service restaurants
    • Kimes, Sheryl E., and Gary M. Thompson. 2005. An evaluation of heuristic methods for determining the best table mix in full-service restaurants. Journal of Operations Management 23 (6): 599-617.
    • (2005) Journal of Operations Management , vol.23 , Issue.6 , pp. 599-617
    • Kimes, S.E.1    Thompson, G.M.2
  • 10
    • 3242798147 scopus 로고    scopus 로고
    • How long should dinner take? Measuring expected meal duration for restaurant revenue management
    • Kimes, Sheryl E., Jochen Wirtz, and Breffni M. Noone. 2002. How long should dinner take? Measuring expected meal duration for restaurant revenue management. Journal of Revenue and Pricing Management 1 (3): 220-33.
    • (2002) Journal of Revenue and Pricing Management , vol.1 , Issue.3 , pp. 220-233
    • Kimes, S.E.1    Wirtz, J.2    Noone, B.M.3
  • 12
    • 58149206908 scopus 로고
    • Capacity management: Making your service delivery more productive
    • Sill, Brian T. 1991. Capacity management: Making your service delivery more productive. Cornell Hotel and Restaurant Administration Quarterly 31 (4): 77-87.
    • (1991) Cornell Hotel and Restaurant Administration Quarterly , vol.31 , Issue.4 , pp. 77-87
    • Sill, B.T.1
  • 13
    • 0006011864 scopus 로고    scopus 로고
    • Applying capacity-management science: The case of Browns Restaurants
    • Sill, Brian T., and Robert Decker. 1999. Applying capacity-management science: The case of Browns Restaurants. Cornell Hotel and Restaurant Administration Quarterly 40 (1): 22-30.
    • (1999) Cornell Hotel and Restaurant Administration Quarterly , vol.40 , Issue.1 , pp. 22-30
    • Sill, B.T.1    Decker, R.2
  • 14
    • 0346903473 scopus 로고    scopus 로고
    • Optimizing a restaurant's seating capacity: Use dedicated or combinable tables?
    • Thompson, Gary M. 2002. Optimizing a restaurant's seating capacity: Use dedicated or combinable tables? Cornell Hotel and Restaurant Administration Quarterly 43 (3): 48-57.
    • (2002) Cornell Hotel and Restaurant Administration Quarterly , vol.43 , Issue.3 , pp. 48-57
    • Thompson, G.M.1
  • 15
    • 0037318592 scopus 로고    scopus 로고
    • Optimizing restaurant table configurations: Specifying combinable tables
    • Thompson, Gary M. 2003. Optimizing restaurant table configurations: Specifying combinable tables. Cornell Hotel and Restaurant Administration Quarterly 44 (1): 53-60.
    • (2003) Cornell Hotel and Restaurant Administration Quarterly , vol.44 , Issue.1 , pp. 53-60
    • Thompson, G.M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.