6.8 Heimildir

Baum, C., & Spann, M. (2007). Bundling strategies in restaurant menus. Journal of Hospitality Marketing & Management, 16(1), 45–61.

Bimpikis, K., Candogan, O., & Saban, D. (2019). Spatial price competition in online marketplaces. Management Science, 65(12), 5504–5520.

Chen, M., Mislove, A., & Wilson, C. (2016). Peeking beneath the hood of Uber. In Proceedings of the 2015 ACM Conference on Online Social Networks (pp. 495–506).

Cooper, R., & Kaplan, R. S. (1988). Measure costs right: Make the right decisions. Harvard Business Review, 66(5), 96–103.

Davis, B., Lockwood, A., & Alcott, P. (2018). Food and beverage management: For the hospitality, tourism and events industries (6th ed.). Routledge.

Deloitte. (2019). Menu engineering: A guide to maximizing profit. Deloitte Insights.

Drury, C. (2013). Management and cost accounting (8th ed.). Cengage Learning.

Elmaghraby, W., & Keskinocak, P. (2003). Dynamic pricing in the presence of inventory considerations: Research overview, current practices, and future directions. Management Science, 49(10), 1287–1309.

Few, S. (2009). Now you see it: Simple visualization techniques for quantitative analysis. Analytics Press.

Few, S. (2012). Show me the numbers: Designing tables and graphs to enlighten (2nd ed.). Analytics Press.

Fuller, J., & Tucker, C. (2022). How to use dashboards to drive restaurant profitability. International Journal of Hospitality Management, 105, 102852.

Garrison, R. H., Noreen, E. W., & Brewer, P. C. (2020). Managerial accounting (17th ed.). McGraw-Hill Education.

Heizer, J., Render, B., & Munson, C. (2020). Operations management: Sustainability and supply chain management (13th ed.). Pearson.

Hooper, S., & Hannafin, M. (2019). Learning design principles for interactive instruction. Educational Technology Research and Development, 67(3), 1–22.

Hochreiter, S., & Schmidhuber, J. (1997). Long short-term memory. Neural Computation, 9(8), 1735–1780.

Horngren, C. T., Datar, S. M., & Rajan, M. V. (2015). Cost accounting: A managerial emphasis (15th ed.). Pearson.

Kaplan, R. S., & Atkinson, A. A. (2015). Advanced management accounting (3rd ed.). Pearson.

Kim, J., Shin, H., & Lee, S. (2025). AI-based pricing strategies in food service. Journal of Culinary Business Studies, 12(1), 45–63.

Kimes, S. E., Wirtz, J., & Noone, B. M. (2017). Restaurant revenue management: Pricing, promotions, and other strategies. Cornell Hospitality Quarterly, 58(4), 329–340.

Knaflic, C. N. (2015). Storytelling with data: A data visualization guide for business professionals. Wiley.

Kotler, P., & Keller, K. L. (2016). Marketing management (15th ed.). Pearson.

Kasavana, M. L., & Smith, D. A. (2015). Menu engineering: A practical guide to restaurant profitability. Hospitality Press.

Kim, J., Shin, H., & Lee, S. (2025). AI-based pricing strategies in food service. Journal of Culinary Business Studies, 12(1), 45–63.

Liu, F., Huang, M., & Gao, C. (2021). Personalized pricing and customer segmentation in online food ordering. Electronic Commerce Research and Applications, 46, 101006.

Luning, P. A., Marcelis, W. J., & Jongen, W. (2009). Food quality management: Technological and managerial principles and practices. Wageningen Academic Publishers.

Mack, R., & Thompson, G. (2016). Enhancing puzzle items through descriptive labeling. Journal of Menu Studies, 8(2), 27–38.

Meyer, C., & Thomas, C. (2008). Star dishes: Optimizing menu placement. Foodservice Research International, 45(3), 303–312.

Rindfleisch, A., & Heide, C. (2022). Visual analytics in restaurant management. International Journal of Hospitality Technology, 15(4), 200–218.

Vollmer, C., & Österberg, P. (2020). Strategic procurement in hospitality operations. Journal of Purchasing and Supply Management, 26(3), 100642.

Walker, J. R. (2021). The restaurant: From concept to operation (7th ed.). Wiley.

Wickham, H. (2016). ggplot2: Elegant graphics for data analysis. Springer.