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The aim of this project was to collect part‐time students’ feedback on their experiences at the Hong Kong Polytechnic University. The collected data were in turn used to build up a collection of video clips of part‐time hotel and catering students discussing their learning experiences at the university. The edited clips were turned into two video programs. One program was implemented during new adult students’ orientation, to help these non‐traditional students understand more about the potential and challenges of the course, and become better learners. The second video program was put to use during an academic staff seminar on the learning needs and problems of adult learners.

The purpose of this paper is to discover the underlying motivations of Chinese wine consumption.

Qualitative focus group interviews were performed on 36 Chinese wine consumers and four focus groups were performed, with participants segmented into groups based on age and gender.

The main findings were that Chinese wine consumers are influenced by face and status. These issues may be affecting their wine consumption behaviours, particularly related to anomalous behaviours such as mixing red wine with lemonade and the rationale for the preference of cork‐closed wine bottles. Furthermore, the notion of wine consumption for health‐related purposes was uncovered and a linkage found with traditional Chinese medicine.

While research has been conducted on Chinese wine consumers, this paper attempts to uncover the underlying motivations for consumption and finds a linkage between wine consumption and traditional Chinese medicine. Furthermore, this paper links the traditions and beliefs of traditional Chinese medicine with a product category other than food or medicine.

Muscadines (Vitis Rotundifolia Michx.), a vine native to the southern USA, is processed into different products, including wines. Today, many wineries in the southern USA offer an experience that combines muscadine wine tastings, tours, education, and in some cases food. However, apart from offering on‐site sales and a tourist experience related to the hospitality industry, to what extent are wineries engaged in relationships with local or state restaurants? Also, what, if any, challenges do wine operators face in the process of seeking to market their wines to hospitality operations? The present study aims to explore these areas from a winery operator's perspective.

Data were collected from 31 winery owners located in different southern states, including Alabama, Florida and North Carolina, predominantly via telephone interviews.

Almost half of the respondents (15, 48.4 per cent) acknowledge synergies between their wineries and hospitality businesses; however, the other 16 (51.6 per cent) are not involved in such relationships. Such absence of networks and relationships is to a great extent due to concerns of surrendering control of their wines to wholesalers and distributors (in many cases winery operators are not allowed to sell directly to restaurateurs), and the apparent lack of appreciation of muscadine wines by many hospitality businesses.

While the findings of this study may provide useful information to the muscadine wine industry, particularly as a foundation for future research, the low number of participating wineries presents a limitation.

Muscadine wines have the potential to enhance not only winery visitors' experience when travelling to areas where muscadine grapes are grown, but also their restaurant/dining experience. However, support in the form of promotion, education and legislation, allowing more direct winery‐hospitality industry relationship, is critical for the long‐term sustainability of the muscadine‐wine industry.

The present study examines an area that, despite its clear links to hospitality and tourism, to date has been overlooked in contemporary research.

This current research aims to reveal customers’ behaviours who purchased à la carte menu service in a chain hotel operating in Istanbul, Türkiye after the Covid-19 outbreak. In addition to this main objective, customers’ main course preferences, tipping, complaining, maintaining eating and drinking habits, local food preferences, photograph taking and food waste behaviours were determined as the sub-research objectives.

Qualitative research method was adopted, and naturalistic observation was chosen as the data collection tool in this study. Firstly, an observation form was created based on the literature. To ensure the content validity, seven experts (five researchers and two experienced hotel employees) were consulted on 15 July 2021. After revising the form, a pilot study was carried out between 4 August and 29 September 2021. By conducting the pilot study, it was aimed to prevent any unpredictable behaviours of customers. As a result, four new items were added to, and two items were removed from the form. Then, 341 customers who purchased à la carte menu service in the restaurant of the hotel chain were observed between 7 October 2021 and 28 January 2022.

It was revealed that 52% of the customers who purchased à la carte menu services did not make any reservations, while approximately 59% of the customers with reservations did not stay at the hotel in which the research was conducted. In addition, 69% of them started to eat meal together; 56% of them paid in “cash”; 48% of them preferred local food and beverages; 41% left food on the plate; and 43% of them gave tip. In contrast, very few customers (6%) engaged in complaint behaviour.

First, data were collected during the post-pandemic period when international travels were mostly restricted and thus, the researcher observed mostly Turkish customers at the restaurant. Second, only those customers sitting at the six tables close to the guest welcoming were observed. Third, just one observer took part in the data collection process. Fourth, the researchers chose one out of two restaurants of the hotel because only Asian cuisine was served and children under 12 years of age were not allowed to enter the other restaurant. Fifth, focusing on only a hotel and using naturalistic observation as a data collection tool may be shown among the limitations of this study.

This paper presents the customers’ behaviours who preferred à la carte menu service in a chain hotel operating in İstanbul, Türkiye after the Covid-19 outbreak. Although there are some studies focusing on changing of customer preferences during the post-pandemic period, “observation” was not preferred as a data collection tool by most of the researchers; hence, the findings of this study are useful for both researchers and educationists in tourism industry.

This paper aims to examine the way in which consumers integrate experts' opinions into their own evaluations of a selection of red wines.

The authors conduct an experiment to measure the influence of experts' opinions in relation to the complexity of the information, the level of consensus between different experts, and the consumer's level of category knowledge.

Confirmation is found for the effect of received information on consumers' product evaluations. Variation is found in relation to the consumer's level of category knowledge. Expert ratings have a stronger influence on individuals with low knowledge of the wine category than on those with high knowledge. The level of consensus between experts and the complexity of the information in this case have no effect on the impact of their opinions.

This paper takes a deeper look into the effect of “weak‐tie” personal information sources, particularly the opinions of experts regarding wine. Scientific research into the effect of expert judgments on consumer perceptions is still scant and businesses also need to assess the factors underlying its impact, given that the influence of expert judgment can be as crucial as quality to a product's success. The main feature that distinguishes this paper from the previous literature is that it integrates all three moderating effects in a single experiment: level of expert consensus, the complexity of the information provided and the prior knowledge of the consumer.

Wine as a research topic continues to address a plethora of diverse contexts. In consideration of this scope and abundance of wine literature, this study aims to provide guidance for future meaningful contributions to this existing body of wine knowledge through a comprehensive scholarly review.

A total of 22 wine business, hospitality and tourism journals were selected and used to identify 739 refereed articles addressing wine-related topics over a 26-year period from 1990 to 2015. This was segmented using five wine research time frames, which were then separately investigated using content analysis and keyword network analysis.

Results support the importance for continued refinement of certain research areas to add understanding to wine research. In particular, the topics of marketing and tourism pertaining to wine research have fragmented into much more specialized sub-segments over this 26-year period.

Limitations include generalizability of findings because of the study’s use of 22 journals, along with the selected 26-year period. Future research should examine other time periods using other publications in peripheral and in non-related areas to seek topics potentially and inadvertently overlooked by this process. Significant topics and trends regarding wine research were identified and classified according to time periods. Information has been provided for future directions and new research agendas.

Based upon an examination of time periods segmented by half-decades, keyword network analysis was used to explore wine research trends. Using keyword network analytics, this method for identifying networks between key words produced findings that have brought the literature regarding wine research to a current status allowing academics to gain insights into potential direction for future research needs.

This study aims to investigate driving factors for wine tourists to revisit Indian vineyards. It explores the motivation for Indians engaged in wine tourism and specific behaviors related thereto. Framed in the theory of planned behavior, this paper proposes a conceptual model of revisit intentions for wine tourism. This model covers environmental concerns, escapism, countryside lifestyle, entertainment and spillovers of international traveling as direct antecedents for the revisit intentions.

A quantitative approach was adopted for this research. Data was gathered through a standardized questionnaire from 141 vineyard tourists in Nashik, India and evaluated by fitting a structural equation model.

Important drivers for wine tourists revisit intentions are countryside lifestyle and spillovers of international travel. Notably, entertainment does not have a significant direct effect, but a substantial impact moderated by escapism. Environmental concerns have a negative impact. The escapism component is the most influential motivation for revisiting the Indian vineyards.

The attractiveness of vineyards visits in contrast to nearby tourist attractions needs to be clarified, e.g. by calibrating gravitation models.

Escapism is a substantial antecedent for the revisit intention of the vineyards while environmental concerns are its major barrier.

Countryside lifestyle contributes to overcoming the disadvantage of the contemporary hectic society of the Indian middle class and preserving Indian roots along with modernizing lifestyles.

The first evidence of Indian wine tourists revisits intentions. The current research fills a research gap by examining India’s wine tourism phenomenon.

The purpose of this paper is to explore the role and influence of cultural intermediaries in the developing wine markets of Japan and Singapore by taking a discursive view of relationships amongst these cultural intermediaries, as well as between them and various members of the supply chain in international wine marketing – including consumers.

The authors explore cross‐cultural issues by taking a discursive perspective to studying representations of self, and of inter‐organizational and inter‐personal relationships in the global wine business, specifically through the analysis of a series of accounts of cultural intermediaries and key stakeholders involved in potentially influencing the extent to which New Zealand wines achieve a greater presence in the Japan and Singapore marketplaces.

In their talk, participants explicitly (and sometimes implicitly) construct “vertical” relationships with downstream and upstream supply chain actors (consumers and producers, respectively) as needing guidance or assistance that seemingly only they are capable of providing. They also construct “horizontal” relations with fellow cultural intermediaries. In these discursive constructions, evaluative positioning often occurs, as the various actors are constructed positively or negatively, depending on the nature of the legitimisation sought by the speaker as they seek to justify their contribution to the network.

The insights gained through an examination of discourse should help B2B practitioners in the increasingly globalising wine industry to navigate through the complexity of emerging wine markets in the Asian context.

The paper's contribution is in looking at these cultural intermediaries as cultural bridges in the context of “sophisticated globalization” in specific Asian societies not traditionally known for wine‐drinking.

This paper aims to situate restaurant experiences and in particular the wines available on wine lists, within the wider context of wine tourism. This is done by examining the wine lists of restaurants in two New Zealand destinations, focusing in particular on the showcasing of “local wines” and the factors behind these offerings, and outlines the potential implications for hospitality managers and a wider academic audience.

The population of restaurants in each destination was identified using online directories, from which a sample of wine lists, comprising 84 in Christchurch and 43 in Queenstown, was systematically analysed to identify number of wines, regional origin, price and other information. Following this, key informant interviews in restaurants in each destination explored decision-making factors in stocking local wines, including consumer base, existing networks and reputation and additional challenges and opportunities.

Restaurants in each destination offered more New Zealand than foreign wines on their lists, though significant regional differences are apparent. Queenstown restaurants offered slightly fewer imported wines and significantly more local (Central Otago) wines than Christchurch restaurants. The global awareness of Central Otago pinot noir is a factor in this wine list representation, but there are also other influences, including the greater concentration of overseas visitors (pre-pandemic) and more significant visibility and greater opportunities for wine tourism experiences within the destination.

This paper represents an important addition to academic research on wine marketing in the on-premise sector of emerging wine regions. This paper also highlights the potential significance of restaurant meals – including wine choices – in overall wine destination experiences and demonstrates differences in approach between restaurants in wine regions of similar size but with different reputations, international visitation and wine tourism infrastructure.

The aims of this study were to investigate the influencing factors of wine tourism development in China, assess the marketing efforts made by the wine-tourism stakeholders, and provide constructive suggestions for the development of China's wine tourism.

A qualitative approach was adopted for the purposes of this research. The study site is the Bohai Bay wine region in Shandong Province, the birthplace of China's modern wine industry and the largest wine-producing area in China. Chateau Changyu-Castel and Chateau Junding were visited in June 2010. Qualitative data were collected in the forms of observations of the wineries, interviews with wine tourists, focus groups with tourism practitioners, and analyses of travel blogs, document excerpts, and official web sites. Content analysis produced a thematic framework on people, promotion, and place.

A number of facilitating and detrimental factors were revealed pertaining to China's wine tourism development on the three themes: people, promotion, and place.

The number of wine tourists being interviewed is relatively small, and the wineries chosen are relatively large ones. Results may not be generalized to other wine tourists and wineries in China.

The paper includes implications for the development of wine tourism in China, such as food and wine pairing that combines wine with local (Chinese) cuisine at the wineries, positioning, and genuine government support.

Research on wine tourism and wine tourists in China is scant. The current research fills a research gap by examining China's wine tourism phenomena from multiple perspectives, including those of tourists, tourism practitioners, and wine tourism destinations.