Fall. 3 credits. Letter grades only.
Prerequisite: HADM 7030. Enrollment limited to: graduate students or permission of instructor. Elective.
Faculty teaching this course:
- Sheryl Kimes - Fall 2017
Revenue management is a method for managing capacity profitably. The objective of this course is to help students learn how to apply the principles of revenue management to maximize profitability in the restaurant industry. The course focuses on methods of managing price, space and time with the intent of maximizing revenue per available seat-hour. Topics include: space mix, reservations, information technology, menu design, pricing, and management and marketing issues.