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dc.contributor.authorRitchie, Caroline
dc.date.accessioned2016-01-20T10:23:36Z
dc.date.available2016-01-20T10:23:36Z
dc.date.issued2014
dc.identifier.citationRitchie, C. (2014) 'Wine, hospitality and leisure culture', in Charters, S. and Gallo, J.(eds), Wine Business Management. Montreuil: Pearson France, pp.209-219.en_US
dc.identifier.isbn978-2-3260-0052-0
dc.identifier.urihttp://hdl.handle.net/10369/7522
dc.description.abstractSince much wine, most in many countries, is sold for consumption away from the home this chapter will describe how wine ‘fits’ into the hospitality industry. The modern hospitality industry includes all premises, permanent or temporary, indoors or out, where food, drink and or accommodation are provided on a commercial basis. However as this book is concerned with the wine industry the word hospitality in this chapter will focus on the provision of food and drink/wine. As the third section of this chapter shows there is a synergy between food and wine in Western cultures recorded as far back as the ancient Greek and Roman civilisations. This means, especially in the context of meals consumed in public spaces, that neither food nor wine can be discussed without some reference to the other. The chapter will also discuss the main concepts behind wine pricing in the on-trade and the impact of staff in up-selling.en_US
dc.language.isoenen_US
dc.titleWine, hospitality and leisure cultureen_US
dc.typeBook chapteren_US
dc.date.dateAccepted2014-01-01


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