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Volumn 52, Issue 3, 2011, Pages 241-252

Inaccuracy of the "naïve table mix" calculations

Author keywords

operations; restaurants; revenue management; simulation

Indexed keywords


EID: 79960301810     PISSN: 19389655     EISSN: None     Source Type: Journal    
DOI: 10.1177/1938965511398261     Document Type: Article
Times cited : (12)

References (15)
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    • 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 scopus 로고    scopus 로고
    • 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
  • 5
    • 7444252754 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 8
    • 33645692657 scopus 로고    scopus 로고
    • The perceived fairness of waitlist management techniques for restaurants
    • McGuire Kelly,Kimes Sheryl E.The perceived fairness of waitlist management techniques for restaurants.Cornell Hotel and Restaurant Administration Quarterly. 2006;45 (2): 121-34.
    • (2006) Cornell Hotel and Restaurant Administration Quarterly , vol.45 , Issue.2 , pp. 121-134
    • McGuire, K.1    Kimes, S.E.2
  • 9
    • 84992781293 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
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    • 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
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  • 15
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    • 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


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.