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Volumn 14, Issue 2, 2011, Pages 201-213

Cherry-picking customers by party size in restaurants

Author keywords

restaurants; revenue management; service c.

Indexed keywords


EID: 79955540264     PISSN: 10946705     EISSN: 15527379     Source Type: Journal    
DOI: 10.1177/1094670511401367     Document Type: Article
Times cited : (12)

References (19)
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  • 2
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    • 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, 215-218.
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    • Bell, R.1    Pliner, P.L.2
  • 3
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    • Restaurant Revenue Management
    • Bertsimas, Dimitras and Romy Shioda (2003), "Restaurant Revenue Management, " Operations Research, 51 (3), 472-486.
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    • Bertsimas, D.1    Shioda, R.2
  • 7
    • 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), 220-233.
    • (2002) Journal of Revenue and Pricing Management , vol.1 , Issue.3 , pp. 220-233
    • Kimes, S.E.1    Wirtz, J.2    Noon, B.M.3
  • 8
    • 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), 333-346.
    • (2004) Cornell Hotel and Restaurant Administration Quarterly , vol.45 , Issue.4 , pp. 333-346
    • Kimes, S.E.1    Robson, S.K.A.2
  • 9
    • 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), 371-391.
    • (2004) Decision Sciences , vol.35 , Issue.3 , pp. 371-391
    • Kimes, S.E.1    Thompso, G.M.2
  • 11
    • 33749619999 scopus 로고    scopus 로고
    • Managing Customers for Value: An Overview and Research Agenda
    • (November)
    • Kumar, V., Katherine N. Lemon, and A. Parasuraman (2006), 'Managing Customers for Value: An Overview and Research Agenda,' Journal of Service Research, 9 (November), 87-94.
    • (2006) Journal of Service Research , vol.9 , pp. 87-94
    • Kumar, V.1    Lemon K.N.Parasuraman, A.2
  • 12
    • 33645692657 scopus 로고    scopus 로고
    • The Perceived Fairness of Waitlist Management Techniques for Restaurants
    • McGuire, Kelly and Sheryl E. Kimes (2006), 'The Perceived Fairness of Waitlist Management Techniques for Restaurants,' Cornell Hotel and Restaurant Administration Quarterly, 45 (2), 121-134.
    • (2006) Cornell Hotel and Restaurant Administration Quarterly , vol.45 , Issue.2 , pp. 121-134
    • McGuire, K.1    Kimes, S.E.2
  • 15
    • 0002290605 scopus 로고
    • Yield Management at American Airlines
    • Smith, Barry C., John F. Leimkuhler, and Ross M. Darrow (1992), 'Yield Management at American Airlines,' Interfaces, 22 (1), 8-31.
    • (1992) Interfaces , vol.22 , Issue.1 , pp. 8-31
    • Smith, B.C.1    Leimkuhler, J.F.2    Darrow, R.M.3
  • 17
    • 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 (4), 48-57.
    • (2002) Cornell Hotel and Restaurant Administration Quarterly , vol.43 , Issue.4 , pp. 48-57
    • Thompson, G.M.1
  • 18
    • 70449868113 scopus 로고    scopus 로고
    • Time- and Capacity-Based Measurement of Restaurant Revenue
    • Thompson, Gary M. and Heeju J. Sohn (2009), 'Time- and Capacity-Based Measurement of Restaurant Revenue,' Cornell Hospitality Quarterly, 50 (4), 520-539.
    • (2009) Cornell Hospitality Quarterly , vol.50 , Issue.4 , pp. 520-539
    • Thompson, G.M.1    Sohn, H.J.2
  • 19
    • 41549086064 scopus 로고    scopus 로고
    • Pooling Restaurant Reservations to Increase Service Efficiency
    • Thompson, Gary M. and Robert J. Kwortnik, Jr. (2008), 'Pooling Restaurant Reservations to Increase Service Efficiency,' Journal of Service Research, 10 (4), 335-346.
    • (2008) Journal of Service Research , vol.10 , Issue.4 , pp. 335-346
    • Thompson, G.M.1    Kwortnik Jr., R.J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.