호텔 식음료업장의 하우스와인운영 연구

• 영문명: House Wine Management of Food & Beverage (F&B) Outlets at Super Deluxe Hotels in Seoul
• 발행기관: 한국관광학회
• 저자명: 차석빈 최성만 유봉수
• 간행물 정보: 『관광학연구』제30권 제5호, 153~171쪽, 전체 19쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2006.10.31

영문 초록

By surveying restaurant employees at super deluxe hotels in Seoul, this study has investigated the current status of house wine management and the relationship between characteristics of house wine management (including beverage revenue level, total number of wines and house wines, percentage of people who select house wines over others and the reasons why house wines are selected, the replacement period of house wines, the origin of house wines and the reasons of choosing the specific origins) and respondents’ demographic ones. The analysis revealed that statistically significant differences were partly shown in the relationship. The implications of the results and suggestions of future research topics are discussed in this study.

목차

I. 서론

II. 이론적 배경

III. 연구방법

IV. 분석결과 및 논의

V. 결론

참고문헌

키워드

와인공급자 하우스와인 선정 하우스와인 교체주기 하우스와인 수입국가 Wine suppliers Selecting house wines Replacement period of house wines Origins of imported wines