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호텔 식음종사자와 소비자 간의 와인 선택속성 및 선호도 비교연구

Author
이성호, 천덕상, 강근옥
Journal Title
한국외식산업학회지
Publication Year
2013
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Summary

This research examined the differences in wine preference and selection attributes between deluxe hotel F&B employees and customers. Employees prioritized grape varieties, while customers emphasized wine drinking experience as the most important selection criteria. The study revealed that employees valued harmony with food, while customers prioritized harmony with circumstance, and identified a difference between price-sensitive employees and customers who prefer famous wines.

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호텔 식음종사자와 소비자 간의 와인 선택속성 및 선호도 비교연구 A Comparative Study on the Wine Selection Attributes and Preference between F&B Employees of Deluxe Hotel and Customers

이성호; 천덕상; 강근옥 · 2013

한국외식산업학회지

호텔 식음료 종사자들의 군집 분석에 따른 와인 소비 및 구매 행동 분석

강근옥, 공석길, 이성호 · 2014

동아시아식생활학회지

호텔 레스토랑의 와인 선택속성이 고객만족도, 애호도 및 재구매 의도에 미치는 영향 연구 A Study of the Effect of Wine Selection Attributes at Hotel Restaurants on Customer Satisfaction, Recommendation Intentions, and Repurchase Intentions

최성수; 이재훈; 권용주 · 2013

호텔관광연구

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