Do upscale restaurant owners use wine lists as a differentiation strategy?, International Journal of Hospitality Management, vol.28, issue.1, pp.86-95, 2009. ,
Menu design: can menus sell, International Journal of Contemporary Hospitality Management, vol.7, issue.4, pp.4-9, 1995. ,
DOI : 10.1108/09596119510091699
Is wine consumption an aesthetic experience, Journal of Wine Research, vol.16, issue.2, pp.121-136, 2005. ,
When More Is Less and Less Is More: The Role of Ideal Point Availability and Assortment in Consumer Choice, Journal of Consumer Research, vol.30, pp.170-183, 2003. ,
Estimation of a Hedonic Price Equation for Bordeaux Wine: Does Quality Matter?, The Economic Journal, vol.107, pp.441-390, 1997. ,
Les TPE d'un secteur en difficulté, stratégie et performance : la restauration de l'Arc Lémanique Suisse, Thèse de doctorat en sciences de gestion, 2007. ,
Great Expectations?! Assortment Size, Expectations, and Satisfaction, Journal of Marketing Research, vol.47, issue.2, pp.312-322, 2010. ,
DOI : 10.1509/jmkr.47.2.312
Étude quinquennale 2010 sur la consommation de vin en France, 55 p. [en ligne]. Disponible sur http, p.1, 2012. ,
Qualitative and Quantitative Engineering Criteria of Restaurant Wine Lists, Journal of Wine Research, vol.41, issue.6, pp.19-31, 2008. ,
DOI : 10.1016/j.foodqual.2004.06.005
Terroirs & gastronomie en Midi- Pyrénées, 1997. ,
Attitudes towards wine-service training and its influence on restaurant wine sales, International Journal of Hospitality Management, vol.25, issue.3, pp.432-446, 2006. ,
The Growing Role of Local Food Markets, American Journal of Agricultural Economics, vol.90, issue.5, pp.1289-1295, 2009. ,
What Influences Five-star Beijing Restaurants in Making Wine Lists, Journal of Wine Research, vol.22, issue.3, pp.227-243, 2011. ,
Understanding the sommelier effect, International Journal of Contemporary Hospitality Management, vol.17, issue.7, pp.569-576, 2005. ,
DOI : 10.1108/09596110510620645
Rapport d'activité 2012, 39 p. [en ligne]. Disponible sur http://tinyurl.com/nb3q9km, 2014. ,
The Wine List Design by Upscale Restaurants, International Journal of Social, Human Science and Engineering, vol.8, issue.4, pp.155-159, 2014. ,
More choice is better: Effects of assortment size and composition on assortment evaluation, International Journal of Research in Marketing, vol.22, issue.1, pp.45-60, 2005. ,
Factors Affecting Wine Purchase Decisions and Presence of New York Wines in Upscale New York City Restaurants, Journal of Food Distribution Research, vol.40, issue.3, pp.16-30, 2009. ,
Menu Design ? Merchandising and Marketing, 1990. ,
Exploring wine list design strategy in French restaurants Refereed paper ? 5th International Academy of Wine Business Research Conference, Auckland (NZ), 7 p. [en ligne]. Disponible sur http, pp.1-4, 2010. ,
Determinants of restaurant's owners/managers selection of wines to be offered on the wine list, Journal of Retailing and Consumer Services, vol.18, issue.6, pp.500-508, 2011. ,
Les Français voient la vie en rosé ! Communiqué de presse, 2013, 4 p. [en ligne]. Disponible sur http://www.vinexpo.com/media/cms_page_media, CPRose.pdf, vol.242, 2014. ,