Because Service Capacity Is Perishable and Service Demand Is Highly

Because service capacity is perishable and service demand is highly time dependent, service firms employ yield management strategies in an effort to:

A) control demand by limiting capacity.
B) control capacity through price changes over time.
C) establish fair guidelines for overbooking capacity.
D) shift customer demand to other firms that can handle the excess business.
E) balance price and revenue considerations with their need to fill unused capacity.