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Restaurant Revenue Management: Applying Yield Management to the Restaurant Industry

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cris.virtual.authorKimes, Sheryl E.
cris.virtual.authorChase, Richard B.
cris.virtual.authorChoi, Sunmee
cris.virtual.authorLee, Philip Y.
cris.virtual.authorNgonzi, Elizabeth N.
cris.virtual.collectionSHA Articles and Chapters
cris.virtualsource.collection655ea216-0745-4ee4-9f73-e2eb836fc8e3
dc.contributor.authorKimes, Sheryl E.
dc.contributor.authorChase, Richard B.
dc.contributor.authorChoi, Sunmee
dc.contributor.authorLee, Philip Y.
dc.contributor.authorNgonzi, Elizabeth N.
dc.date.accessioned2020-09-12T21:06:32Z
dc.date.available2020-09-12T21:06:32Z
dc.date.issued1998-06-01
dc.description.abstractThe crucial element in a strategy for boosting restaurant revenues may be to relate prices to the length of time guests spend at the table. But, as the Witch of the West told Dorothy, the issue is how to do it.
dc.description.legacydownloadsKimes49_Restaurant_Revenue_Management.pdf: 10794 downloads, before Aug. 1, 2020.
dc.identifier.other6147455
dc.identifier.urihttps://hdl.handle.net/1813/71952
dc.language.isoen_US
dc.rightsRequired Publisher Statement: © Cornell University. Reprinted with permission. All rights reserved.
dc.subjectrestaurant industry
dc.subjectrevenue management
dc.subjectyield management
dc.subjectstrategies
dc.titleRestaurant Revenue Management: Applying Yield Management to the Restaurant Industry
dc.typearticle
dspace.entity.typePublication

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