| Unifying service marketing and operations with service experience management RJ Kwortnik Jr, GM Thompson Journal of service research 11 (4), 389-406, 2009 | 252 | 2009 |
| Improved implicit optimal modeling of the labor shift scheduling problem GM Thompson Management Science 41 (4), 595-607, 1995 | 211 | 1995 |
| Multiunit restaurant productivity assessment using three-phase data envelopment analysis D Reynolds, GM Thompson International Journal of Hospitality Management 26 (1), 20-32, 2007 | 205 | 2007 |
| Restaurant revenue management at Chevys: Determining the best table mix SE Kimes, GM Thompson Decision Sciences 35 (3), 371-392, 2004 | 205 | 2004 |
| Effective design of products/services: An approach based on integration of marketing and operations management decisions R Verma, GM Thompson, WL Moore, JJ Louviere Decision Sciences 32 (1), 165-194, 2001 | 135 | 2001 |
| Restaurant profitability management the evolution of restaurant revenue management GM Thompson Cornell Hospitality Quarterly 51 (3), 308-322, 2010 | 119 | 2010 |
| A morphing procedure to supplement a simulated annealing heuristic for cost‐andcoverage‐correlated set‐covering problems MJ Brusco, LW Jacobs, GM Thompson Annals of Operations research 86, 611-627, 1999 | 116 | 1999 |
| Variable employee productivity in workforce scheduling GM Thompson, JC Goodale European Journal of Operational Research 170 (2), 376-390, 2006 | 109 | 2006 |
| A simulated-annealing heuristic for shift scheduling using non-continuously available employees GM Thompson Computers & Operations Research 23 (3), 275-288, 1996 | 109 | 1996 |
| Configuring service operations in accordance with customer needs and preferences R Verma, GM Thompson, JJ Louviere Journal of Service Research 1 (3), 262-274, 1999 | 106 | 1999 |
| Labor staffing and scheduling models for controlling service levels GM Thompson Naval Research Logistics (NRL) 44 (8), 719-740, 1997 | 105 | 1997 |
| Social media use in the restaurant industry: A work in progress A Needles, GM Thompson | 88 | 2013 |
| Optimizing a restaurant’s seating capacity: Use dedicated or combinable tables? GM Thompson Cornell Hotel and Restaurant Administration Quarterly 43 (4), 48-57, 2002 | 85 | 2002 |
| Key elements in service innovation: Insights for the hospitality industry R Verma, C Anderson, M Dixon, C Enz, G Thompson, L Victorino Cornell Hospitality Roundtable Proceedings 1 (1), 2008 | 82 | 2008 |
| An evaluation of heuristic methods for determining the best table mix in full-service restaurants SE Kimes, GM Thompson Journal of Operations Management 23 (6), 599-617, 2005 | 75 | 2005 |
| Accounting for the multi-period impact of service when determining employee requirements for labor scheduling GM Thompson Journal of Operations Management 11 (3), 269-287, 1993 | 72 | 1993 |
| Optimizing restaurant-table configurations: Specifying combinable tables GM Thompson Cornell Hotel and Restaurant Administration Quarterly 44 (1), 53-60, 2003 | 69 | 2003 |
| Labor scheduling, part 3: Developing a workforce schedule GM Thompson The Cornell Hotel and Restaurant Administration Quarterly 40 (1), 86-96, 1999 | 65* | 1999 |
| Labor scheduling using NPV estimates of the marginal benefit of additional labor capacity GM Thompson Journal of Operations Management 13 (1), 67-86, 1995 | 63 | 1995 |
| Shift scheduling in services when employees have limited availability: An LP approach GM Thompson Journal of Operations Management 9 (3), 352-370, 1990 | 63 | 1990 |
