호텔 식음종사자와 소비자 간의 와인 선택속성 및 선호도 비교연구
A Comparative Study on the Wine Selection Attributes and Preference between F&B Employees of Deluxe Hotel and Customers
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초록
This research is to examine the differences of wine preference and selection attributes between F&B employees of deluxe hotel and customers. The 532 data were analzyed with descriptive analysis and X2-test using SPSS W18. The most important criteria of wine selection for the employees was grape varieties (39.6%)and it was the experience of drinking for the customers (39.9%). The overall satisfaction for purchased wine between the employees and the customers was significantly different. This research shows that both the employees and the customers considered taste to be the most important value in wine quality dimension andspecialistin wine information. For harmony with wine, the employees bear harmony with food in mind to be the most important, while the customers considered harmony with circumstance to be essential value. Employees prefer wine due to low price while customers prefer famous wine.
Abstract
This research is to examine the differences of wine preference and selection attributes between F&B employees of deluxe hotel and customers. The 532 data were analzyed with descriptive analysis and X2-test using SPSS W18. The most important criteria of wine selection for the employees was grape varieties (39.6%)and it was the experience of drinking for the customers (39.9%). The overall satisfaction for purchased wine between the employees and the customers was significantly different. This research shows that both the employees and the customers considered taste to be the most important value in wine quality dimension andspecialistin wine information. For harmony with wine, the employees bear harmony with food in mind to be the most important, while the customers considered harmony with circumstance to be essential value. Employees prefer wine due to low price while customers prefer famous wine.
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