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Wine Business Management Practices to Promote Productivity and Profitability

Dr Elizabeth C. Thach (Associated Professor, Management and Human Resources, School of Business and Economics, Sonoma State University, 1801 E. Cotati Ave., Rohnert Park. CA, USA 94928)
Ms Thoraya Halhoul (Masters in Human Resources and Organization Development, 137 1\2 27th Street, San Francisco, CA, USA 94110)
Mr Jay Robertson (Masters in Human Resources and Organization Development, 374 Guerrero Street, ♯3 San Francisco, CA, USA 94103.)

International Journal of Wine Marketing

ISSN: 0954-7541

Article publication date: 1 January 2005

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Abstract

What types of wine business practices have the most impact on employee productivity, leading to profitability? This qualitative study attempts to answer this question based on interviews and survey data from 109 winery and vineyard operations across the US. A total of 33 management practices were identified using a qualitative content analysis methodology; including the major categories of management communication, hiring, training, and positive incentive systems. Results suggest areas for future research, as well as simple and cost‐effective management practices which wineries and vineyards can implement now.

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Citation

Thach, E.C., Thoraya Halhoul, M. and Robertson, J. (2005), "Wine Business Management Practices to Promote Productivity and Profitability", International Journal of Wine Marketing, Vol. 17 No. 1, pp. 5-27. https://doi.org/10.1108/eb008780

Publisher

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Emerald Group Publishing Limited

Copyright © 2005, Emerald Group Publishing Limited