Skip to main content
padlock icon - secure page this page is secure

Qualitative and Quantitative Engineering Criteria of Restaurant Wine Lists

Buy Article:

$55.00 + tax (Refund Policy)

Globalisation has increased competition in the wine market. In this context, wine salespeople may find it useful to understand how restaurant owners design their wine lists, as this might give them ideas about which wines would suit their current wine lists. Our research aims at analysing experts' opinions about wine list structure and content as well as restaurant menu engineering criteria. Using both a qualitative and a quantitative analysis, we examine a sample of upscale restaurants. Results shows that the wine list is mainly a very personal instrument as a result of a combination of wine love, innovation and risk, used by the restaurant owner for projecting the restaurant image.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
No Metrics

Document Type: Research Article

Publication date: March 1, 2008

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more