A dynamic table assignment for a restaurant considering estimated remaining time until departure of each customer
Author:
Affiliation:
1. Dept. of Industrial and Systems Engineering, Aoyama Gakuin University
Publisher
Japan Society of Mechanical Engineers
Link
https://www.jstage.jst.go.jp/article/transjsme/82/842/82_16-00166/_pdf
Reference12 articles.
1. Bertsimas, D. and Shioda, R., Restaurant revenue management, Operations Research, Vol. 51, No. 33 (2003), pp. 472-486.
2. Corsten, H. and Stuhlmann, S., Capacity management in service organizations, Technovation, Vol. 18, No. 3 (1998), pp.163-178.
3. Fung, K.K., It is not how long it is, but how you make it long-waiting lines in a multi-step service process, System Dynamics Review, Vol. 17, No. 4 (2001), pp.333-340.
4. Guerriero, F., Miglionico, G. and Olivito, F., Strategic and operational decisions in restaurant revenue management, European Journal of Operational Research, Vol. 237, No. 3 (2014), pp.1119-1132.
5. Hueter, J. and Swart, W., An integrated labor-management systems for Taco Bell, Interfaces, Vol. 28, No. 1 (1998), pp.75-91.
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