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Abstract
Purpose - The proportion of the international wine tourists, particularly from Greater China is expanding, compelling many wineries to attach importance to this market and enlarge their potential purchasing power. The aim of this research is to identify the facilitators and constraints from the perspective of outbound Chinese wine tourists and potential wine tourists. Methodology - The overall approach of this paper is qualitative exploratory. Using in-depth interview, this study investigated the existing facilitators and constraints that wine tourists encountered. Then a preliminary content analysis was performed so as to develop an analytical framework. Findings - Results will show a wide range of facilitating and constraint factors. They will also reveal how different the perspectives of winery owners and wine tourists are. Practical implications - the results can serve as a starting point to understand outbound Chinese wine tourists. Implications of the factors that contribute to successful winery operations and local wineries cooperation will be put forward.
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返回《Beverage Culture and Management》慕课在线视频列表
-1.1 The Origin of Wine
--1.1.1 Introduction of the course
--Article: Wine tourism phenomena in China: An emerging market
--Discussion: Do you know any stories about wine culture?
--Quiz 1
-2.1 Alcoholic Drinks
--2.1.1 Factors that make wine different
-2.2 Non-alcoholic Drinks
--2.2.1 Non-alcoholic drinks (1)
--2.2.2 Non-alcoholic drinks (2)
-2.3 Chinese Tea, Wine and Spirit
--2.3.2 Chinese alcoholic drinks
--Article: Wine tourism involvement: a segmentation of Chinese tourists
--Discussion: What do you think about Chinese wine culture?
--Quiz 2
-3.1 Bars and Bar Staffs
--3.1.2 Bar staff, jobs description & uniform
-3.2 Bar Equipment and Glassware
--Article: Profiling Chinese wine tourists by wine tourism constraints
-3.3 Professional Ethics and Bar Operations Management
--3.3.2 Serving wine to a guest (1)
--3.3.3 Serving wine to a guest (2)
--3.3.5 Bartending techniques (1)
--3.3.6 Bartending techniques (2)
--3.3.7 Receiving, storing, issuing and stocktaking of beverages
--Discussion: Are there some other ways of beverage selling besides lounge service and restaurant serv
--Quiz 3
-4.1 Hygiene and Care of Glassware
--4.1.1 Hygiene and care of glassware
-4.2 Maintaining a Safe Environment and Fire Safety
--4.2.1 Maintaining a safe environment and fire safety
--Article: Intentions to Participate in Wine Tourism in an Emerging Market: Theorization and Implicati
--Discussion: Do you think robot service will be safer than staff?
--Quiz 4
-5.1 How to Order a Mixed Drink in a Bar
--5.1.1 How to order a mixed drink in a bar
-5.2 Fact and Effects of Alcohol
--5.2.1 Fact and effects of alcohol
-5.3 Bar Etiquette
--Article: Identifying facilitators, constraints of wine tourism for outbound Chinese tourists
--Discussion: Do you support contemporary adults to go to bars for drinking?
--Quiz 5
--Final test
