Tourism,typically a service offering,cannot be stored for future consumption,this constitutes one of the unique features of services,referred to as``perishability'' (Lovelock,1980).In addition to the inability to store tourism services,managers are also faced with the challenge of continuous fluctuation in demand.Seasonality may produce:fluctuation in demand at a ski resort between winter and summer;a fluctuation in occupancy in a city centre hotel during weekdays and weekends,the fluctuation in demand at a restaurant during breakfast, lunch and dinner hours to the rest of the day, the fluctuation of demand for travel facilities during certain times of the day.While the consumption of tangible goods may be delayed for future consumption and/or inspection of quality,services are generally produced and consumed almost simultaneously(Carmen and Langeard, 1980).These differences render the delivery system and quality control systems utilised in the product industry,inappropriate in tourism services.Tourism managers are thus required to consider alternative strategies to facilitate the efficient management of both demand and capacity(supply)of services as, unlike the goods manufacturing industry, service organisations are unable to increase the supply in accordance with the increase in demand.