-
1
-
-
0141644368
-
Time to eat: The relationship between the number of people eating and meal duration in three lunch settings
-
Bell Rick,Pliner Patricia L.Time to eat: The relationship between the number of people eating and meal duration in three lunch settings.Appetite. 2003;41:215-18.
-
(2003)
Appetite
, vol.41
, pp. 215-218
-
-
Bell, R.1
Pliner, P.L.2
-
3
-
-
49849098869
-
-
A Research Report of the Center for Hospitality Research at Cornell University, Ithaca, NY
-
Kimes Sheryl E. Restaurant revenue management. A research report of the Center for Hospitality Research at Cornell University. Ithaca, NY:; 2004;4 (2).
-
(2004)
Restaurant revenue management
-
-
Kimes, S.E.1
-
4
-
-
0032093299
-
Restaurant revenue management: Applying yield management to the restaurant industry
-
Kimes Sheryl E.,Chase Richard B.,Choi Sunmee,Lee Philip Y.,Ngonzi Elizabeth N.Restaurant revenue management: Applying yield management to the restaurant industry.Cornell Hotel and Restaurant Administration Quarterly. 1998;39 (3): 32-39.
-
(1998)
Cornell Hotel and Restaurant Administration Quarterly
, vol.39
, Issue.3
, pp. 32-39
-
-
Kimes, S.E.1
Chase, R.B.2
Choi, S.3
Lee, P.Y.4
Ngonzi, E.N.5
-
5
-
-
7444252754
-
The impact of restaurant table characteristics on meal duration and spending
-
Kimes Sheryl E.,Robson Stephani K. A.The impact of restaurant table characteristics on meal duration and spending.Cornell Hotel and Restaurant Administration Quarterly. 2004;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
-
6
-
-
20444460777
-
Restaurant revenue management at Chevys: Determining the best table mix
-
Kimes Sheryl E.,Thompson Gary M.Restaurant revenue management at Chevys: Determining the best table mix.Decision Sciences. 2004;35 (3): 371-91.
-
(2004)
Decision Sciences
, vol.35
, Issue.3
, pp. 371-391
-
-
Kimes, S.E.1
Thompson, G.M.2
-
7
-
-
23344443024
-
An evaluation of heuristic methods for determining the best table mix in full-service restaurants
-
Kimes Sheryl E.,Thompson Gary M.An evaluation of heuristic methods for determining the best table mix in full-service restaurants.Journal of Operations Management. 2005;23 (6): 599-617.
-
(2005)
Journal of Operations Management
, vol.23
, Issue.6
, pp. 599-617
-
-
Kimes, S.E.1
Thompson, G.M.2
-
9
-
-
84992781293
-
Wishful thinking and rocket science: The essential matter of calculating unconstrained demand for revenue management
-
Orkin Eric B.Wishful thinking and rocket science: The essential matter of calculating unconstrained demand for revenue management.Cornell Hotel and Restaurant Administration Quarterly. 1998;39 (4): 15-19.
-
(1998)
Cornell Hotel and Restaurant Administration Quarterly
, vol.39
, Issue.4
, pp. 15-19
-
-
Orkin, E.B.1
-
10
-
-
0346903473
-
Optimizing a restaurant's seating capacity: Use dedicated or combinable tables?
-
Thompson Gary M. Optimizing a restaurant's seating capacity: Use dedicated or combinable tables?.Cornell Hotel and Restaurant Administration Quarterly. 2002;43 (4): 48-57.
-
(2002)
Cornell Hotel and Restaurant Administration Quarterly
, vol.43
, Issue.4
, pp. 48-57
-
-
Thompson, G.M.1
-
11
-
-
0037318592
-
Optimizing restaurant table configurations: Specifying combinable tables
-
Thompson Gary M.Optimizing restaurant table configurations: Specifying combinable tables.Cornell Hotel and Restaurant Administration Quarterly. 2003;44 (1): 53-60.
-
(2003)
Cornell Hotel and Restaurant Administration Quarterly
, vol.44
, Issue.1
, pp. 53-60
-
-
Thompson, G.M.1
-
12
-
-
79960327397
-
-
A research report of the Center for Hospitality Research at Cornell University, Ithaca, NY
-
Thompson Gary M. Restaurant capacity effectiveness: Leaving money on the tables. A research report of the Center for Hospitality Research at Cornell University. 2007; 7 (7) Ithaca, NY.
-
(2007)
Restaurant capacity effectiveness: Leaving money on the tables
, vol.7
, Issue.7
-
-
Thompson, G.M.1
-
13
-
-
59649088325
-
Mythical revenue benefits of reducing dining duration in restaurants
-
Thompson Gary M.(Mythical) revenue benefits of reducing dining duration in restaurants.Cornell Hospitality Quarterly. 2009;50 (1): 96-112.
-
(2009)
Cornell Hospitality Quarterly
, vol.50
, Issue.1
, pp. 96-112
-
-
Thompson, G.M.1
-
14
-
-
41549086064
-
Pooling restaurant reservations to increase service efficiency
-
Thompson Gary M.,Kwortnik Robert J.Pooling restaurant reservations to increase service efficiency.Journal of Service Research. 2008;10 (4): 335-46.
-
(2008)
Journal of Service Research
, vol.10
, Issue.4
, pp. 335-346
-
-
Thompson, G.M.1
Kwortnik, R.J.2
-
15
-
-
70449868113
-
Time- and capacity-based measurement of restaurant revenue
-
Thompson Gary M.,Sohn Heeju J.Time- and capacity-based measurement of restaurant revenue.Cornell Hospitality Quarterly. 2009;50 (4): 520-39.
-
(2009)
Cornell Hospitality Quarterly
, vol.50
, Issue.4
, pp. 520-539
-
-
Thompson, G.M.1
Sohn, H.J.2
|