To maximize golf-course revenue, operators should think of the course’s tee times as finite perishable commodities and golfers as representing highly variable (yet movable) demand.
Kimes, S. E. (2000). Revenue management on the links: Applying yield management to the golf-course industry [Electronic version]. Cornell Hotel and Restaurant Administration Quarterly, 41(1), 120-127. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: http://scholarship.sha.cornell.edu/articles/463/