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	Provedor de dados AgEcon (3) Autor Preszler, Trent L. (3) Schmit, Todd M. (2) Palavra-chave Marketing (2) Agribusiness (1) Collective reputation (1) Consumer/Household Economics (1) Demand and Price Analysis (1) Food Consumption/Nutrition/Food Safety (1) Local (1) New York (1) New York City (1) Product perception (1) Restaurant (1) Sommeliers (1) Wine (1) Mais... Tipo do documento Journal Article (1) Working Paper (1) Working or Discussion Paper (1) Ano 2009 (1) 2008 (1) 2003 (1) País United States (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Marketing New York Wine in New York City AgEcon Preszler, Trent L.. Tipo: Working Paper Palavras-chave: Agribusiness; Marketing. Ano: 2003 URL: http://purl.umn.edu/121115 Factors Affecting Wine Purchase Decisions and Presence of New York Wines in Upscale New York City Restaurants AgEcon Preszler, Trent L.; Schmit, Todd M.. Substantial industry and winery efforts in recent years have centered on improving access of New York wines into upscale restaurants in New York City (NYC), albeit with limited success. A survey of upscale restaurants and wine stores in NYC was conducted to identify important attributes influencing wine purchase decisions and to better understand the primary factors affecting the level of New York wines included on restaurant wine lists. Larger restaurants with higher entrée prices and a larger dependence on wine sales were shown to include fewer New York wines, while restaurants serving higher proportions of Riesling, Cabernet Franc, and domestic wines included more. A wine’s collective regional and varietal reputation was found to influence overall wine... Tipo: Journal Article Palavras-chave: Consumer/Household Economics; Food Consumption/Nutrition/Food Safety. Ano: 2009 URL: http://purl.umn.edu/99488 MODELING PERCEPTIONS OF LOCALLY PRODUCED WINE AMONG RESTAURATEURS IN NEW YORK CITY AgEcon Preszler, Trent L.; Schmit, Todd M.. Poor perceived product quality, an inadequate sales force, and intense competition from wines produced elsewhere are common reasons cited for why New York wines have not achieved broad acceptance in the New York City (NYC) market. NYC restaurant owners, sommeliers, and chefs were surveyed regarding their perceptions and purchasing decisions of wines grown and bottled in New York State. Factor analysis was applied to examine the structure of interrelationships among key indicators of product perception, and an ordinal logistic regression model was used to identify the characteristics of restaurants that show a strong propensity to adopt local wines. The results indicate that a NYC restaurant’s type of cuisine does not affect its propensity to adopt local... Tipo: Working or Discussion Paper Palavras-chave: Product perception; Restaurant; Wine; Sommeliers; Local; Collective reputation; New York; New York City; Demand and Price Analysis; Marketing. Ano: 2008 URL: http://purl.umn.edu/45503 Registros recuperados: 3 Primeira ... 1 ... Última

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