Sheryl Kimes

Professor Services Operations Management at Cornell University

Sheryl  Kimes

Sheryl E. Kimes is an Emeritus Professor of Operations Management at the Cornell University School of Hotel Administration and a Visiting Professor of Analytics and Operations at the Business School at the National University of Singapore. Her area of specialization is revenue management. She has been teaching, conducting research and providing consulting services in this area for over 25 years. She has published over 100 articles and book chapters and has received multiple awards for her research including the Lifetime Achievement Award by the College of Service Operations of the Production and Operations Management Society and the Industry Relevance Award by the Cornell University Center for Hospitality Research in 2010, 2012 and 2014. In 2017, she was given the Hotel Sales and Marketing International Association Vanguard Award for Lifetime Achievement in Revenue Management. ?She was the third recipient of this award.

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Insights by Sheryl Kimes (4)

Coronavirus survival tips for hotels

How should hotels respond to the current coronavirus situation? Occupancies are down, mass gatherings have been canceled and tourist arrivals have dropped. I decided to go back and look at some of my previous research to get some tips on how to deal with this.

Total Hotel Revenue Management: Why Aren't We Better at This?

Revenue Management (RM) professionals have been talking about 'Total Hotel RM' (THRM) for well over a decade. In 2010, THRM was predicted to be implemented 'within the next 5 years' by a majority of survey respondents.

The Future of Hotel Revenue Management

Abstract : A survey of some 400 revenue management (RM) professionals finds that the application of hotel RM has gradually become more strategic and more centralized, but changes in RM practices have come more slowly than expected in the past six years.

Revenue Management in Restaurants: Unbundling Pricing for Reservations from the Core Service

A substantial minority of restaurant guests would be willing to pay separately for a restaurant reservation, while a much larger group is not supportive of this approach, according to an online survey of 297 U.