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Abstract

In many industries with limited resources revenue management is a strategy or tactic to help maximize profits. Over the past decade, revenue management has, for instance, become an important means of increasing airlines' income, and it has gradually become more evident as a practice in the hotel...

Author(s)
Zeng GuoJun; Liu Mei; Zhang Xin
Publisher
Tourism College of Beijing Union University, Beijing, China
Citation
Tourism Tribune, 2016, 31, 2, pp 86-96
Abstract

The concept of revenue management is widely adopted in various industries including the hospitality industry. Yet, its application to the restaurant industry has been limited. Especially culinary restaurants appear to be a somewhat unexplored area of study, thus indicating a gap in the literature...

Author(s)
Rowson, B.; Poppel, W. van; Gehrels, S.
Publisher
NISC - Routledge, Grahamstown, South Africa
Citation
Research in Hospitality Management, 2016, 6, 2, pp 127-134
Abstract

Within the competitive foodservice industry, the ability to accurately measure the meal process known as turn-time is critical to the success of the firms in the industry. This is traditionally done through linear techniques such as multiple least squares (aka linear regression) or analysis of...

Author(s)
Legg, M.; Tang, H.; Hancer, M.; Slevitch, L.
Publisher
Routledge, Philadelphia, USA
Citation
Journal of Foodservice Business Research, 2019, 22, 1, pp 20-36
Abstract

This study investigates whether discounting hotel room rates during low seasons of demand influences in-house hotel restaurant sales in a positive way. A linear regression function was utilized to assess the relationship between discounting room rates and the hotel's in-house restaurant sales. The...

Author(s)
Murphy, K.; Semrad, K.; Yost, E.
Publisher
Routledge, Philadelphia, USA
Citation
International Journal of Hospitality & Tourism Administration, 2013, 14, 1, pp 50-65
Abstract

Revenue management (RM) has become an indispensable strategic tool in capacity-constrained service industries whose total revenue often depends on the abilities of firms to use capacity efficiently. The restaurant business is similar enough to traditional RM industries such as hotels and airlines,...

Author(s)
Heo YoonJoung [Heo, Y. J. C. ]; Lee SeoKi; Mattila, A.; Hu, C.
Publisher
Elsevier Ltd, Amsterdam, Netherlands
Citation
International Journal of Hospitality Management, 2013, 35, pp 316-326
Abstract

Few studies have examined overbooking in the restaurant industry. The authors observed the business situation in a restaurant in Hong Kong over 2 years, noted how demand exceeded supply on a regular basis, and analyzed the reservation data. The reservation data were used to estimate the...

Author(s)
Tse, T. S. M.; Poon YiuTung
Publisher
Routledge, Philadelphia, USA
Citation
Journal of Foodservice Business Research, 2017, 20, 2, pp 127-145
Abstract

This paper discusses the lunar-solar calendar-driven festivals that affect Chinese restaurant operations. In-depth interviews and a survey were carried out with 50 catering professionals to provide information that was subsequently used to estimate the change of restaurant turnover due to the...

Author(s)
Chan, W. W.; Chan, L. C.
Publisher
Elsevier, Amsterdam, Netherlands
Citation
International Journal of Hospitality Management, 2008, 27, 3, pp 381-390
Abstract

While the term restaurant revenue management was defined in this journal in 1998, the history of publications in the Cornell Hospitality Quarterly (CHQ) related to managing restaurant profitability spans nearly fifty years. Of the 160 published articles related to restaurant profitability, more...

Author(s)
Thompson, G. M.
Publisher
Sage Publications, Thousand Oaks, USA
Citation
Cornell Hospitality Quarterly, 2010, 51, 3, pp 308-322
Abstract

This special issue analyzes hotels and restaurants using two different units of analysis i.e., consumer vs. organizational analysis. The issue consists of seven papers. From a consumer perspective, three papers are included focusing on consumers' hotel stay experience, restaurant selection...

Author(s)
Wang, Y. C.
Publisher
Elsevier, Amsterdam, Netherlands
Citation
International Journal of Hospitality Management, 2008, 27, 3, pp 323-402
Abstract

The fundamentals of restaurant revenue management are discussed and methods of measuring revenue management success examined. A five step approach is outlined for establishing a revenue-management system and comprising: establishing the baseline including food and labour costs; understanding the...

Author(s)
Kimes, S. E.
Citation
Cornell Hotel and Restaurant Administration Quarterly, 1999, 40, 3, pp 16-21

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