Revenue Management for the Hospitality Industry (Hardcover, 2nd Edition)

Part I: Revenue Management Principles

Part I introduces readers to the foundations of revenue management and contains the following chapters:

1.            Introduction to Revenue Management

2.            Strategic Pricing

3.            Value

4.            Differential Pricing

5.            The Revenue Manager’s Role

Part II: Revenue Management for Hoteliers

Part II of the text addresses the principles and practices applied by revenue managers working in the lodging segment of the hospitality industry. It includes the following chapters.

6.            Forecasting Demand

7.            Inventory and Price Management

8.            Distribution Channel Management

9.            Data Analysis and Revenue Management

10.         Evaluation of Revenue Management Efforts in Lodging

Part III: Revenue Management for Foodservice Operators

Part III of the text addresses the principles and practices applied by revenue managers working in the food and beverage segment of the hospitality industry. It includes the following chapters.

11.         Revenue Management for Food and Beverage Services

12.         Evaluation of Revenue Management Efforts in Food and Beverage Services

Part IV: Revenue Management in Action

In the concluding section of the text readers will learn how they can apply what they have learned in a variety of professional settings and under varying economic conditions. The section consists of the following two chapters.

13.         Specialized Applications of Revenue Management in Hospitality-Related Organizations

14.         Building Better Business