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This article tests and calibrates an often repeated assumption about the revenue benefits of reducing dining duration. This assumption is that a reduction in dining duration yields a proportional increase in revenue, so that, for example, a 20 percent reduction in dining duration would yield a 25...

Thompson, G. M.
Sage Publications, Thousand Oaks, USA
Cornell Hospitality Quarterly, 2009, 50, 1, pp 96-112