Special Issue of International Journal of Contemporary Hospitality Management on “Wine and Hospitality”
- Prof. Haiyan Song, Hospitality and Tourism Research Centre School of Hotel and Tourism Management, The Hong Kong Polytechnic University, Hong Kong SAR, China
- Dr. Florine Livat, Food, Wine, Hospitality Research Center, Kedge Business School, France, Editor-in-Chief
- Prof. Fevzi Okumus, University of Central Florida, USA
2021 Impact Factor: 9.321
Wine is closely intertwined with the hospitality industry from both the consumer and business perspectives, and research findings have important implications for hospitality businesses.
For example, wine consumption in both emerging and developed economies has increased significantly over the past decade, which has had a notable impact on restaurant and hotel operations and performance, as one of the factors that influences consumers’ choice of these services, is whether these establishments have well-crafted wine lists and sommelier or steward services (Yuksel and Yuksel, 2002). Paulsen et al. (2015) found that food and wine pairing affects customer satisfaction with restaurant service, and if done well can increase consumer’s willingness to pay for the food and services provided by the restaurant (Aune, 2002), thereby boosting its profitability (Thompson, 2010). Kustos et al (2019) concluded that effectively communicating the wine attributes, regions of production and preferred food pairing of wine to consumers would help the hospitality service providers in their marketing endeavors.
Another important research finding is that tourist destinations that use wine as an important attractor use cellar door experiences to market the destination’s tourism and hospitality products and services with a view to increasing tourism demand (Getz and Brown, 2007). However, despite these findings, the research on wine and hospitality is limited.
This was confirmed by Bonn, Cho and Um (2018) who reviewed the literature on wine research over a period of 26 years and found that the studies on wine and hospitality had been mainly focused on wine marketing and tourism with consumers’ wine experiences in the hospitality settings being largely ignored.
This special issue of International Journal of Contemporary Hospitality Management (IJCHM) aims to fill the gaps by publishing selected articles focusing primarily on wine and hospitality.
Submissions related, but not limited, to the following topics are welcome:
- Environmental, cultural, and socioeconomic issues related to wine consumption
- Analysis and forecasting of demand for and prices of wine in hospitality settings especially in restaurants
- Wine and hospitality business investment and performance evaluation
- Wine marketing and supply chain management for wineries and/or restaurants
- Organizational behavior and governance of wineries and restaurants
- Optimal design and management of restaurant wine lists
- Wine and restaurant performance with a particular focus on the contribution of wine to restaurant profitability
- Wine tourism
- Restaurant and hotel wine programs
- Roles of the wine list and sommelier service in restaurants
- Wine pricing and revenue management in restaurants
- Impact of wine consumer and expert views on wine demand in hospitality settings
- Wine consumption in the post-pandemic era
- Applications of virtual reality and the metaverse to improve the wine consumption experience
- Globalization, locavores, and locapours in food and wine businesses
Prospective authors are strongly encouraged to contact the special issue editors with potential topics of interest or questions/suggestions about the special issue. Abstracts (up to 750 words) can be submitted directly to the guest editors via email at email@example.com and firstname.lastname@example.org by February 28, 2023. Abstracts must be concise and to the point, with appropriate references.
Abstracts will be reviewed and invitations to submit full papers sent out by March 15, 2023. Acceptance of an abstract does not guarantee acceptance of the full paper. Full papers must be submitted by July 31, 2023 through ScholarOne Manuscripts, the online submission and peer review system.
Please select the correct issue to submit to: “Wine and Hospitality.” Registration and access are available at http://mc.manuscriptcentral.com/ijchm
Author guidelines for the IJCHM can be found at
Each paper submitted to this special issue will be subjected to the following review
- Review by the guest editors for general suitability for this special issue.
- If judged suitable, rigorous double-blind review by three reviewers.
- Decision on whether the paper should be accepted as is, revised and re-submitted, or rejected based on the recommendation of the reviewers, guest editors, Associate Editor for special issues, and Editor-in-Chief of the IJCHM .
Abstract Submission: February 28, 2023
Abstract Decision: March 15, 2023
Full Paper Submission: Open March 30, 2023, Deadline July 31, 2023
Revision and Decision: November 30, 2023
Publication: Early 2024
Aune, L. (2002). The use of enchantment in wine and dining. International Journal of
Contemporary Hospitality Management, 14(1), 34-37.
Berenguer, G., Gil, I., & Ruiz, M. E. (2009). Do upscale restaurant owners use wine
lists as a differentiation strategy?. International Journal of Hospitality
Management, 28(1), 86-95.
Bonn, M. A., Cho, M., Um, H. (2018). The evolution of wine research: A 26 year
historical examination of topics, trends and future research direction. International Journal of Contemporary Hospitality Management, 30(1), 286-312.
Getz, D. and Brown, G (2007). Critical success factors for wine tourism regions: A
demand analysis. Tourism Management, 27(1), 146-158.
Kustos, M., Goodman, S., Jeffrey, D. W., Bastian, S. E. P. (2019). Using consumer opinion to define New World fine wine: Insights for Hospitality. International Journal of Hospitality Management, 83, 180-189.
Paulsen, M. T., Rognså, G. H., Hersleth, M. (2015). Consumer perception of food–
beverage pairings: The influence of unity in variety and balance, International
Journal of Gastronomy and Food Science, 2(2), 83-92.
Thompson, G. M. (2010). Restaurant profitability management: The evolution of
restaurant revenue management. Cornell Hospitality Quarterly, 51(3), 308-322.
Yüksel, A., & Yüksel, F. (2002). Market segmentation based on tourists’ dining
preferences. Journal of Hospitality and Tourism Research, 26(4), 315-331.