Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/104876
DC Field | Value | Language |
---|---|---|
dc.contributor | School of Hotel and Tourism Management | - |
dc.creator | Tse, TSM | - |
dc.creator | Poon, YT | - |
dc.date.accessioned | 2024-03-05T01:27:19Z | - |
dc.date.available | 2024-03-05T01:27:19Z | - |
dc.identifier.issn | 1537-8020 | - |
dc.identifier.uri | http://hdl.handle.net/10397/104876 | - |
dc.language.iso | en | en_US |
dc.publisher | Taylor & Francis | en_US |
dc.rights | © 2017 Taylor & Francis | en_US |
dc.rights | This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Foodservice Business Research on 29 Jun 2016 (published online), available at: http://www.tandfonline.com/10.1080/15378020.2016.1198626. | en_US |
dc.subject | Cancellations | en_US |
dc.subject | No-shows | en_US |
dc.subject | Overbooking | en_US |
dc.subject | Restaurant revenue management | en_US |
dc.subject | Walk-ins | en_US |
dc.title | Modeling no-shows, cancellations, overbooking, and walk-ins in restaurant revenue management | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.spage | 127 | - |
dc.identifier.epage | 145 | - |
dc.identifier.volume | 20 | - |
dc.identifier.issue | 2 | - |
dc.identifier.doi | 10.1080/15378020.2016.1198626 | - |
dcterms.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 no-show/cancellation probability and walk-ins for lunch and dinner on different days of the week, to illustrate the model, and to arrive at the optimal booking limits. A conceptual model was developed which would take into consideration the business situation, no-shows, cancellations, and walk-ins to determine the booking limit for maximizing the expected total revenue. | - |
dcterms.accessRights | open access | en_US |
dcterms.bibliographicCitation | Journal of foodservice business research, 2017, v. 20, no. 2, p. 127-145 | - |
dcterms.isPartOf | Journal of foodservice business research | - |
dcterms.issued | 2017 | - |
dc.identifier.scopus | 2-s2.0-84976351781 | - |
dc.identifier.eissn | 1537-8039 | - |
dc.description.validate | 202401 bckw | - |
dc.description.oa | Accepted Manuscript | en_US |
dc.identifier.FolderNumber | SHTM-0793 | en_US |
dc.description.fundingSource | Self-funded | en_US |
dc.description.pubStatus | Published | en_US |
dc.identifier.OPUS | 6654405 | en_US |
dc.description.oaCategory | Green (AAM) | en_US |
Appears in Collections: | Journal/Magazine Article |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Tse_Modeling_No-Shows_Cancellations.pdf | Pre-Published version | 423.49 kB | Adobe PDF | View/Open |
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