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The author(s) received no financial support for the research, authorship, or publication of this article. The authors would like to thank the Center for Hospitality Research at Cornell University that hosted A. Peiró and M. Segarra as Visiting Scholars The authors also want to thank Donald Schnedeker from the Nestle library at the School of Hotel Administration at Cornell University and Russ Lloyd, and STR for providing us with the data used in this paper.
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is Professor of Operations Management in the School of Hotel Administration at Cornell University and the Richard J. and Monene P. Bradley Director of Graduate Studies. Dr Kimes earned her doctorate in 1987 from the University of Texas, Austin. She has published over 40 articles in such journals as Interfaces, Journal of Operations Management, Journal of Service Research, International Journal of Forecasting, Journal of Industrial Marketing Management, Journal of Revenue and Pricing Management and the Cornell Hotel and Restaurant Administration Quarterly. She has written over 50 national and international conference papers and has been an invited speaker at many international conferences. At Cornell, she teaches courses in yield management,restaurant revenue management and graduate quantitative methods. She has been named as the Cornell University School of Hotel Administration Graduate Teacher of the Year three times. Her research interests include revenue management and forecasting in the hotel, restaurant and golf industries. Currently she is studying the optimal table mix in restaurants, customer reaction to demandbased pricing, and customer expectation of meal duration. She has provided consulting services and delivered seminars to a variety of companies and organisations including, the Hong Kong Hotel Association, Starwood Asia-Pacific, Starwood Europe, Chevys Freshmex Restaurants, Troon Golf, the Mayo Clinic, the Singapore Hotel Association, McDonalds Corporation, Walt Disney World Resorts and American Airlines