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Food and wine are considered to be part of the cultural identity of an area. In recent years, this identity has been getting stronger and creating possibilities for tourist destinations which, in turn, is supporting the economic development of certain regions. This paper presents a study into...
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The growing competition between tourist destinations drives territories to continuous innovation with the aim of positioning themselves in an increasingly crowded market, and the search for positioning involves creation of new tourism products based on the authenticity, sustainability and...
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This article provides insights into the modalities of business-model change and innovation. On the basis of an analysis of empirical data of small and medium enterprises, a transition from wine production centrism to its expanded use in hospitality and tourism is explored. Previous research on...
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Haute cuisine is emblematic in the world of tourism and is of fundamental importance in the economic and social life in most countries worldwide. Haute cuisine gastronomic experiences play with the senses, involving the diner, thus generating a unique experience for the customer. This empirical...
Persistent link: https://www.econbiz.de/10012491343
Purpose – The purpose of this paper is to examine the level of perceived risk and implementation of risk-reduction strategies (RRS) regarding the consumer wine purchase decision in the fine dining restaurant environment. The study seeks to evaluate the effectiveness of elements within the...
Persistent link: https://www.econbiz.de/10014160354
A controlled field study of wine promotions in a midpriced chain restaurant generated three key findings: (1) selected wine recommendations increased sales by 12 percent, (2) food-wine pairing recommendations increased sales by 7.6 percent, and (3) wine tastings increased sales by 48 percent. In...
Persistent link: https://www.econbiz.de/10014143495
We examine the existence of wines in New York City restaurant menus over the period 1865-1920 for a sample of 850,000 restaurant menu items and 51,000 wines. Wine was already commonly present on menus in 1865, and its presence increased up until 1914 before dropping with the outbreak of WWI....
Persistent link: https://www.econbiz.de/10013250369