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The Journal of Hospitality Financial Management Volume 4, 1995 - Issue 1
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Abstracts of Presentations at the Seventh and Eight Annual AHFME Research Symposia

Capacity Planning in the Hospitality Industry

Tommy D. Andersson Gotenburg University
Pages 133-134 | Published online: 14 Apr 2013
 
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ABSTRACT

It has been said that “the most perishable resource in a restaurant is the seat. If it isn't occupied, there is an immediate ‘perish-cost’ for the restaurant.” On the other hand, turning away customers from a restaurant with too few seats also means turning away dollars as well as goodwill.

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