1. per cui ??yield management may be defined as managing the four Cs of perishable service: calendar (how far in advance reservations are made), clock (the time of day service is offered), capacity (the inventory of service resources), and cost (the price of the service) to manage a fifth C, customer demand, in such a way as to maximize profitability.??. Da ultimo lo sottolineano anche I. DEKSNYTE, Z. LYDEKA, Dynamic Pricing and Its Forming Factors;Di S E Quella Successiva;International Journal of Business and Social Science,1998
2. The Cornell School of Hotel Administration Handbook of Applied Hospitality Strategy;R G Cross;Sage,2010
3. The strategic levers of yield management;S E Kimes;Journal of Service Research,1998
4. The Strategy and Tactics of Pricing: A Guide to Profitable Decision Making;V R G Cross;The Cornell School of Hotel Administration Handbook of Applied Hospitality Strategy,1994