The Brand Choice Model of Wine Consumers: A Multinomial Logit Model

The objective of this study is to determine factors influencing brand preferences of wine consumers in the Marmara region where viniculture and wine production is so important in Turkey. First, the consumers’ preferences survey has been conducted with 1022 persons in the region randomly selected and evaluated. Then, the informative factors influencing brand preferences collected in these surveys have been determined by the multinomial logit model. A lot of independent variables have been used in the multinomial logit model, but, because some independent variables were not found as significant according to Likelihood Ratio test, these variables are not included in the multinomial logit analysis. Six important factors influencing wine brand preferences have been determined. These factors are brand change causes of consumers, occupation of consumers, marital status of consumers, birthplace of consumers, income of consumers and gender of consumers. In addition, whether the wine brand preferences are independent, has been tested with Testing Independence of Irrelevant Alternatives of Hausman. According to this test, it has been found that the wine brand preferences are independent.     

白色酿酒葡萄品种制汁适性及稳定性研究

由于加工葡萄汁的品种要求出汁率高,风味独特,糖、酸、香味和涩味成分平衡,故品种选择对制汁质量十分重要。本实验根据不同白色酿酒品种的葡萄汁,分析其主要成分及特征指标,来评定该品种是否适合制汁以及其制成汁的稳定性。     

Constructing the culinary consumer: transformative and reflective processes in Italian cookbooks

This paper explores how culinary texts operate in both performative and transformative senses in relation to wider societal norms of gender and cultural capital. As such, the paper explores changes to the way in which the culinary consumer is presented in British Italian cookbooks from 1954 to 2005. Across the period, we see a shift in the gendered representation of the culinary subject, from a housewife in the period 1954–1974, to a working mother from 1975 to 1986, and most recently as male or female cook from 1987 to 2005. We also see shifts in representation of cultural capital in these same periods from learning new cooking skills, to adapting existing cooking skills to displaying skills in shopping and product selection. In charting these changing discourses, we find that whilst reflecting wider culinary culture, these cookbooks also act in a transformative sense to promote (and indeed require) specific enactments of gender and cultural capital.     

关于高职教育烹饪工艺与营养专业定位及教学分析

高职烹饪工艺与营养专业人才培养研究已成为餐饮管理与服务类教学改革研究的焦点问题。本文就高职教育烹饪工艺与营养专业的定位、人才培养、教学等诸方面分析,将对专业存在的问题进行分析,提出解决的措施及教学方法改革方面的建议。     

Analysis of LPG,electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program

This research aims to analyze cooking parameters in liquefied petroleum gas (LPG), electric resistance and induction stoves for eight dishes of the Ecuadorian cuisine. During tests, it has been monitored the temperature, time, electrical grid parameters, concentrations of CO and CO₂. In addition it has been studied the microbiological and physiochemical changes produced by the thermal treatment in food and a discriminative triangular test for determining the differences in the consumers perception between samples made with induction and LPG based stoves. The results showed which even with an exhaust hood working, there was still a significant value of concentration of CO and CO₂ during cooking with a LPG stoves. As a result of these analyses the induction stove shows a better response during the heating process and energy efficiency which have influence in temperatures, taste, vitamin preservation, cooking times, energy consumption and cost to the user.     

Sensory expectations generated by colours of red wine labels

Since there is usually no sales assistance available in supermarkets, wine labels represent the pivotal source of information for consumers at the point of purchase. In particular, it is the colour of the label which largely influences consumers’ wine choice. The purpose of our study was to reveal customers’ sensory expectations in relation to the flavour of red wines based on their label colours. Moreover, our goal was to examine whether there are any differences in the consumers’ expectations according to their frequency of wine purchase and gender. A survey was carried out among respondents who were intercepted in the wine aisles of two stores of an Austrian supermarket chain. The results indicate that label colours have a strong influence on flavour expectations. While, for example, red and black are most likely to create tangy flavour expectations, red and orange are most associated with fruity and flowery flavours. In addition, it appears that frequent buyers have stronger expectations than infrequent buyers with respect to most of the colours analysed. Finally, the customers’ gender seems to have little influence on flavour expectations. The results may be considered by wine producers in their label design to create sensory expectations in accordance with the actual flavour of their wine and, hence, avoid any disconfirmation of consumers’ expectations when they taste the wine. This is of particular importance when wine is sold in retail stores and consumers cannot rely on their taste experience prior to their purchase.     

Understanding tourists' itineraries in emerging rural tourism regions: the application of paper-based itinerary mapping methodology to a wine tourism region in Michigan

In recent years, many rural areas have turned to tourism as a way of reviving their communities. One challenge to such efforts is that community leaders in these areas often have limited experience with tourism and consequently lack the knowledge and resources to best facilitate sustainable tourism initiatives. Moreover, an influx of tourists to an area puts new demands on infrastructure. Information about tourists' itineraries can help communities to address new challenges that result from tourism, however using emerging technologies such as GPS and Internet-based map surveys can be expensive and require expertise many rural tourism planners do not have. Paper-based itinerary mapping methodology can be a cost effective way of providing local officials, tourism planners, and businesses with important information to inform decisions about how to invest limited resources. This study applies paper-based itinerary mapping to an emerging wine tourism area in a rural county in the US state of Michigan. Because it involves tourists travelling from place to place within a region, wine tourism is particularly well-suited for itinerary mapping. Results provide specific recommendations to local officials, tourism planners, and businesses. Moreover, the study offers an example to researchers interested in conducting studies that use paper-based itinerary mapping methodology.     

The Success Factors of Food Events: The Case Study of Umbrian Extra Virgin Olive Oil

Gastronomic events are an important part of the “Made in Italy” and a vital tool for rural development. The aim of the study is to identify the complexity of the factors that determine the success of a food event. The authors, after state-of-the-art analysis of the event marketing, formulate the hypothesis of a causal model and form a data collection during the “open oil mills” in the Umbria region. Through in-depth interviews the participants were asked to express themselves about the importance and interest attributed to some aspects directly related to the theme of the event, and finally to indicate the degree of satisfaction and the likelihood of some of their future behavior. Statistical analysis based on structural equation models allowed the authors to highlight which aspects are significant in order to confirm the assumptions made. Results provide guidance for management decisions and organization of food and wine.     

Which Way is “Up” in Upgrading? Trajectories of Change in the Value Chain for South African Wine

Global Value Chain (GVC) analysis uses the concept of upgrading to highlight paths for developing country firms to “move up the value chain,” usually through the lenses of four categories—product, process, functional, and inter-sectoral upgrading. The implicit normative expectation is that these firms move toward producing higher value-added products and/or take on more sophisticated functions along a value chain. In this article, upgrading is approached more broadly as “reaching a better deal,” including a balance between rewards and risk. The case study of South African wine shows that better product quality, improved processes, and some functional upgrading have co-existed with processes of “downgrading,” higher risks, and limited rewards, especially in traditional export markets. A reflection on further conceptual development and directions for empirical research is also provided.     

传统地方品牌产品的网络营销推广策略——以鹤兴陈皮酒为例

在当今保健品和酒文化盛行的时代,鹤兴陈皮酒虽是有着深厚"孝"文化底蕴的特色保健酒,销售却仅限于东台当地。本文通过分析鹤兴陈皮酒的优势以及企业当前的营销状况,找出其不足之处,进而提出应用网络营销的方式,结合线上与线下的营销整合,对鹤兴陈皮酒进行网络营销推广。