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Restaurant revenue management: Effects of customer's perceived scarcity of capacity and the price difference on perceived value and fairness perceptions.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
書名/作者:	Restaurant revenue management: Effects of customer's perceived scarcity of capacity and the price difference on perceived value and fairness perceptions.
作者:	Heo, Cindy Yoonjoung.
面頁冊數:	139 p.
附註:	Source: Dissertation Abstracts International, Volume: 71-11, Section: A, page: 4071.
Contained By:	Dissertation Abstracts International71-11A.
標題:	Business Administration, General.
標題:	Business Administration, Marketing.
ISBN:	9781124239187
摘要、提要註:	Revenue management has been applied to the restaurant industry, but restaurant operators have been disinclined to apply various types of RM approaches, due to apprehension for customer's possible expressions of dissatisfaction. To relieve this reluctance, restaurant operators may need to understand how their customers perceive capacity limitations. While customers are more familiar with RM practices in traditional RM industries (e.g., airlines or hotels) with fixed capacities, perceptions of capacity limitations in restaurants (relatively flexible capacity) may influence customers' perceptions of RM practices. In addition, the price difference between high-demand periods and low-demand periods may have differential impacts on customers' perceptions of value of the restaurant's expected offering and the fairness of RM practices. Based on commodity theory and equity theory, this study hypothesizes that two main effects, perceived scarcity of space in a restaurant and price differences between high-demand and low-demand periods, influence perceived value of a restaurant's offering and fairness perceptions of a restaurant's RM practice.
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3423214

Restaurant revenue management: Effects of customer's perceived scarcity of capacity and the price difference on perceived value and fairness perceptions.
Heo, Cindy Yoonjoung.

Restaurant revenue management: Effects of customer's perceived scarcity of capacity and the price difference on perceived value and fairness perceptions. - 139 p.

Source: Dissertation Abstracts International, Volume: 71-11, Section: A, page: 4071.

Thesis (Ph.D.)--Temple University, 2010.

Revenue management has been applied to the restaurant industry, but restaurant operators have been disinclined to apply various types of RM approaches, due to apprehension for customer's possible expressions of dissatisfaction. To relieve this reluctance, restaurant operators may need to understand how their customers perceive capacity limitations. While customers are more familiar with RM practices in traditional RM industries (e.g., airlines or hotels) with fixed capacities, perceptions of capacity limitations in restaurants (relatively flexible capacity) may influence customers' perceptions of RM practices. In addition, the price difference between high-demand periods and low-demand periods may have differential impacts on customers' perceptions of value of the restaurant's expected offering and the fairness of RM practices. Based on commodity theory and equity theory, this study hypothesizes that two main effects, perceived scarcity of space in a restaurant and price differences between high-demand and low-demand periods, influence perceived value of a restaurant's offering and fairness perceptions of a restaurant's RM practice.

ISBN: 9781124239187Subjects--Topical Terms:

423366
Business Administration, General.

Restaurant revenue management: Effects of customer's perceived scarcity of capacity and the price difference on perceived value and fairness perceptions.
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020 $a 9781124239187
035 $a (UMI)AAI3423214
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040 $a UMI $c UMI
100 1 $a Heo, Cindy Yoonjoung. $3 423462
245 1 0 $a Restaurant revenue management: Effects of customer's perceived scarcity of capacity and the price difference on perceived value and fairness perceptions.
300 $a 139 p.
500 $a Source: Dissertation Abstracts International, Volume: 71-11, Section: A, page: 4071.
500 $a Adviser: Seoki Lee.
502 $a Thesis (Ph.D.)--Temple University, 2010.
520 $a Revenue management has been applied to the restaurant industry, but restaurant operators have been disinclined to apply various types of RM approaches, due to apprehension for customer's possible expressions of dissatisfaction. To relieve this reluctance, restaurant operators may need to understand how their customers perceive capacity limitations. While customers are more familiar with RM practices in traditional RM industries (e.g., airlines or hotels) with fixed capacities, perceptions of capacity limitations in restaurants (relatively flexible capacity) may influence customers' perceptions of RM practices. In addition, the price difference between high-demand periods and low-demand periods may have differential impacts on customers' perceptions of value of the restaurant's expected offering and the fairness of RM practices. Based on commodity theory and equity theory, this study hypothesizes that two main effects, perceived scarcity of space in a restaurant and price differences between high-demand and low-demand periods, influence perceived value of a restaurant's offering and fairness perceptions of a restaurant's RM practice.
520 $a As hypothesized, the negative effects of price difference on fairness perceptions are supported by the results, but the effect on perceived value has support only from the results of structural equation modeling. Unexpectedly, the main effect of perceived scarcity of space does not influence either perceived value of a restaurant's expected offering or fairness perceptions for a restaurant's RM practice. Interesting results arose found from supplementary analyses and suggest future research directions.
590 $a School code: 0225.
650 4 $a Business Administration, General. $3 423366
650 4 $a Business Administration, Marketing. $3 423167
690 $a 0310
690 $a 0338
710 2 $a Temple University. $b Tourism and Sport. $3 423463
773 0 $t Dissertation Abstracts International $g 71-11A.
790 1 0 $a Lee, Seoki, $e advisor
790 1 0 $a Hu, Clark $e committee member
790 1 0 $a Mattila, Anna $e committee member
790 1 0 $a Lancioni, Richard $e committee member
790 $a 0225
791 $a Ph.D.
792 $a 2010
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