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| Tekijä: | Thompson, Gary M. |
| Otsikko: | Optimizing a restaurant's seating capacity: use dedicated or combinable tables? |
| Lehti: | Cornell Hotel and Restaurant Administration Quarterly
2002 : AUG, VOL. 43:4, p. 48-57 |
| Asiasana: | Restaurants Optimization Capacity utilization |
| Kieli: | eng |
| Tiivistelmä: | Restaurants can increase revenue by varying the number of available seats by having flexible table-and-seat arrangements. In general dedicated tables were superior to combinable tables because of the loss of productive time that occurs when combinable tables are "on hold" awaiting adjecent tables to become available. |
SCIMA