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Tourism Management
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Article history: Wine tourism is a relatively edgling industry sector facing a number of important economic develop-
Received 26 September 2014 ment issues. One such issue is the industry's ability to foster a sustainable revenue base for small and
Received in revised form medium wineries. Winery visitation is a signicant concern and in this paper is dened as the visitor's
3 June 2015
intention to pay a rst or return visit to a winery. The purpose of this exploratory study is to compare
Accepted 15 June 2015
Available online xxx
specic factors that may inuence wine tourists' intentions to visit or revisit a winery or wine region in
North Carolina. A theoretical model of core and supplementary services is examined to see which of a
number of factors are most inuential in decisions to visit a winery and to determine the role of
Keywords:
Wine tourism
winescape and tourism services in promoting wine tourism. The importance of customer service was
Winescape found to be the primary predictor of intentions for repeat visitation.
Customer service 2015 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.tourman.2015.06.009
0261-5177/ 2015 Elsevier Ltd. All rights reserved.
20 E.T. Byrd et al. / Tourism Management 52 (2016) 19e29
their local economies, this paper explores the extent to which many wineries today market their landscape, craft production, and
various components of the wine tourism destination, i.e., the wine retail service outlets, as well as local destination attributes as a
product itself, augmented services provided by the winery, and bundled package of experiences. Nonetheless, it is not clear that
lastly, more general features of the tourist destination, serve as they do so in ways that holistically convey the importance of these
value-added perceived benets in the minds of wine tourists. This varied benets they are promoting or that optimize the investment
study focused on the examination of (1) winery visitors' percep- of restricted marketing budgets.
tions of benets received from core, augmented, and ancillary
services in a wine region and (2) the impacts of these benets in 2.3. A critical review of destination benets in wine tourism
determining future winery visit intentions.
Generally speaking, understanding which benets of a wine-
2. Literature review scape pull a tourist to visit, revisit, and/or recommend the desti-
nation to others is a fundamental element of developing successful
2.1. Dening the wine tourist prole destination marketing strategies for wineries and wine regions
(Chen & Tsai, 2007). Extant literature on the topic (see Table 1)
Wine tourism can be dened in terms of who travels to wineries demonstrates that myriad factors contributing to positive intent to
and what the wine tourists are experiencing at these destinations. visit and/or recommend wineries and wine regions have been
Wine tourists may be either day-trippers from closer points of explicitly identied over the past decade (e.g., Baker & Crompton,
origin or overnight visitors from outside the immediate area. They 2000; Charters & Ali-Knight, 2002; Cole & Illum, 2006; Cole &
demonstrate a mix of demographic characteristics but are often a Scott, 2004; Galloway, Mitchell, Getz, Crouch, & Ong, 2008; Getz &
mix of domestic and out-of-state travelers representing a relatively Brown, 2006). Much of this work derives from applying survey
high socioeconomic level in terms of education, income, and pro- methods typical of work on destination attributes and travel deci-
fession. In terms of psychological motivations, the wine tourist was sion and/or purchase behavior (e.g., Bruwer, 2003; Getz & Brown,
initially dened as someone who has a desire to taste wine and 2005; Ryan, 2002; Sparks, 2007). It has been suggested that each
experience the geographic space where the wine is produced of these elements contributes to the creation of the total image of
(Bruwer & Alant, 2009; Bruwer & Lesschaeve, 2012; Cohen & Ben- the winescape in the minds of wine tourists (Bruwer & Lesschaeve,
Nun, 2009, p. 21). The notion that wine tourists are solely focused 2012; Johnson & Bruwer, 2007).
on drinking wine was later refuted by researchers who suggested Looking critically at Table 1, one would expect to see a growing
instead that these tourists want a broader set of wine and tourism consensus as to which destination benets are primary in attract-
experiences (Charters & Ali-Knight, 2000, Charters and Ali-Knight, ing visitors to wine regions and wineries or how these benets
2002; Cohen & Ben-Nun, 2009; Dodd, 1995; Hall et al., 2000; integrate to attract the wine tourist. Most of these entries, however,
Mitchell & Hall, 2004). tend to report the importance of individual benet items rather
than attempting to underpin ndings with any robust theoretical
2.2. Dening the wine tourism destination image framework that ties benets together conceptually. Results are
generally reported in isolation from other studies; for example, in
The winescape as a destination image has evolved over time from one study, winery visitors were found to consider the setting of the
the core vineyard and/or winery facility to the greater conceptuali- winery, presence of knowledgeable staff, and the taste of the wine
zation of a wine region as a tourist destination. Initially a winescape as the most important elements (Charters & Ali-Knight, 2002). In
encompassed: 1) the grapes and their needs, 2) the natural envi- another study, the top ve features were found to be: the wineries
ronment that best meets those needs, and 3) the viticulturists and are visitor friendly; there is a lot to see and do; attractive scenery;
wine makers who determine everything from the varieties of grapes, winery staff are knowledgeable about wine; and group tours of the
spacing of the vines, and trellising system to the nal product that wineries are offered (Getz & Brown, 2006, p. 152).
enters the bottle (Peters, 1997, p. 8). Subsequent research described Moreover, Table 1 illustrates that additional service-related as-
the winescape as having three distinct components: vineyards, pects come into play beyond the wine product itself, such as the
winemaking activity, and tasting rooms (Telfer, 2000). Thus, in a level of wine knowledge of winemakers, tasting room services, and
typical winescape, the wine tourist normally nds a rural environ- educational opportunities for visitors to increase their wine
ment supportive of grape growing and related activities such as wine knowledge and skills. Customer service emerges as a critical feature
making, a picturesque vineyard landscape, and a tasting room where in the benet mix along with the opportunity for socializing with
visitors are able to sample the wine (Hall et al., 2000). others at the winery or engaging in wine club membership activ-
Some researchers have suggested that wine tourists perceive a ities. Finally, even beyond wine-related services, there are features
wider range of benets before purchase and during winery visits, identied in the literature that are part of the more general tourism
including tourism aspects of the surrounding community, i.e., experience, such as the area's natural resources and additional
outdoor recreational areas, regional heritage and cultural attrac- entertainment opportunities both on and off site.
tions, and local dining and lodging (Bruwer & Alant, 2009; Bruwer Little progress has been made in integrating these many desti-
& Lesschaeve, 2012; Cambourne, Macionis, Hall, & Sharples, 2000; nation benets with each other from a theoretical basis in order to
Cohen & Ben-Nun, 2009; Getz & Brown, 2006; Hall & Macionis, build a case for an effective design of a winescape or winery mar-
1998; Johnson & Bruwer, 2007). Others, e.g., Getz (2000) and Hall keting plan. This is the primary gap that the current paper seeks to
and Macionis (1998) have included events such as wine festivals ll by applying a model of core, augmented, and ancillary services
and wine shows in the perceived benets. to rationalize the strategic conguration of a winescape concept
Thus, wine tourism is currently conceived as more than a and to support winery marketing. With this in mind, we turn to a
perfunctory visit to wineries or vineyards to purchase or drink discussion of core and augmented services deriving from the ser-
wine. The range of destination benets believed to attract con- vices marketing eld.
sumers to visit wine regions and wineries spans across wine
products, expanded winery experiences, and other tourism and 2.4. Application of a supplementary services model to wine tourism
hospitality features supporting and sustaining general regional
tourism. In line with these perceptions of the greater winescape, Applying service model thinking to the analysis of wine tourism
E.T. Byrd et al. / Tourism Management 52 (2016) 19e29 21
Table 1
Prevalent destination attributes inuencing visits to a wine region.
Factor Source
Wine product and consumption experience Alant and Bruwer (2004); Bruwer (2013); Charters and Ali-Knight (2002); Famularo, Bruwer, and Li (2010);
Galloway et al. (2008); Hall et al. (2000); Hall and Macionis (1998)
General winescape features (vineyard, winery Bruwer and Lesschaeve (2012); Galloway et al. (2008); Johnson and Bruwer (2007); Telfer (2000)
production facility, tasting room)
Educational opportunities Bruwer and Alant (2009); Carmichael (2005); Charters and Ali-Knight (2002); Carlsen (2004); Dodd (1995);
Galloway et al. (2008); Getz and Brown (2006)
Entertainment and events Bruwer (2013); Carmichael (2005); Carlsen (2004); Charters and Ali-Knight (2002); Dodd (1995);
Galloway et al. (2008); Getz and Brown (2005, 2006)
Natural environment and rural landscape Bruwer and Alant (2009); Bruwer and Lesschaeve (2012); Carmichael (2005); Carlsen (2004);
Bruwer and Alant (2009), Dodd (1995); Galloway et al. (2008); Getz and Brown (2006)
Relaxation and recreation Carmichael (2005); Carlsen (2004); Dodd (1995); Galloway et al. (2008); Getz and Brown (2005, 2006)
Customer service Baker and Crompton (2000); Bitner (1992); Cole and Scott (2004); Galloway et al. (2008)
Socializing and wine clubs Carmichael (2005); Carlsen (2004); Dodd (1995); Galloway et al. (2008); Getz and Brown (2005, 2006)
Other tourism and hospitality services Bruwer and Lesschaeve (2012); Galloway et al. (2008)
moves the literature beyond what has been previously uncovered 2003; Charters & Ali-Knight, 2002; Hall et al., 2000; Hall &
through frequency analysis of destination benets and traveler Macionis, 1998). Ultimately, wine tourism would therefore seem
motives. Signicant effort in services marketing has centered on [to be] a logical search for a better acquaintance with the product
understanding the nature of core products in a business or industry, (Bruwer & Alant, 2009, p. 235). This specically suggests that wine
as well as how core products can be augmented by additional tourism benets and wine region attributes conceptually linked to
relevant services to enhance the perception of benets, and buyer the core wine product ought to exhibit higher importance ratings
value (Levitt, 1980; Lovelock, 1992; Lovelock, 996; Shostack, 1977). than any other type of perceived benet or destination feature
The application of this model in the context of wine tourism is when examined in the context of decisions to visit, revisit, or
warranted to support winery and regional marketing optimization. recommend a winery or wine region.
There is a continuing need to focus limited marketing dollars on the Drawing upon our review of the literature, we demonstrate in
right benet appeals targeted to consumer preferences. Fig. 1 the idea of the core product (and its associated consumption
The seminal model of augmented services introduced by activity) and other supplementary services that might be desired by
Lovelock (1992) prescribed eight supplementary services deemed the wine consumer or offered by the wine producer to enhance
relevant across multiple business contexts; these were information, perceived benets and product value.
consultation, order-taking, hospitality, safekeeping, exceptions, The portrayal of core and supplementary services depicted in
billing, and payment. Other researchers (e.g., Eiglier & Langeard, Fig. 1 preserves the intent of prior supplementary services models
1977; Shostack, 1977) opted for a more open-ended approach to to assure that the core wine product is clearly distinguished from
specifying supplementary services for a product. Their goal was to the contrasted supporting services in the diagram. However, the
differentiate rst between core and supplementary services in an relationship between wine production and tourism and the
industry and then to determine for that industry which peripheral comparative importance of benets in the winescape are not as
services were most important to customers. Following the latter clear as these concepts need to be. We therefore propose an alter-
perspective, we suggest that, in addition to core product qualities, native vision of wine region destination benets, illustrated in
supplementary services can be identied for the wine product. This Fig. 2.
approach infers several criteria stipulated by Lovelock (1992), i.e.,
that these supplementary services must facilitate the use of the
wine product itself, augment its perceived value to consumers, and
potentially support increased bottle prices and auxiliary revenue
streams.
The concept of supplementary services has been applied in a
variety of contexts, e.g., real estate and nancial services (Colgate &
Alexander, 2002), credit card services (Goyal, 2004) and performing
arts (Hume, 2008). In tourism, researchers have examined how
destinations differentiate themselves by adding non-tourism ser-
vices to the core travel and tourism product, i.e., providing hospi-
tality greeters at airports, convention centers, and hotels during
major conventions (Naipaul & Parsa, 2000). Very little has been
done, however, to conceptualize how tourism services can be
deployed to augment a non-tourism core product, in this case, wine.
The wine itself is viewed as the core product in the wine in-
dustry (Bruwer & Alant, 2009; Bruwer & Lesschaeve, 2012) as well
as in wine tourism. From an operational viewpoint, the core service
production arena in wine tourism would be grape growing and
wine production. Several studies found that tasting along with
purchasing were primary benets of visiting a winery (Bruwer, Fig. 1. Core and supplementary services in a wine region.
22 E.T. Byrd et al. / Tourism Management 52 (2016) 19e29
3. Methodology
3.3. Instrument design were excluded from this subsequent comparison. Benet items
were also removed if they were not directly controllable by the
The survey questionnaire was developed based on previous winery or region, e.g., socializing with friends or family. Further
wine tourism research on factors motivating visitation to wineries statistical analysis was performed to investigate correlations be-
and wine regions (in particular, Galloway et al., 2008; Getz & tween these selected benets and future intentions to revisit the
Brown, 2006; Marzo-Navarro & Pedraja-Iglesias, 2010; O'Neill & current winery, visit any NC winery in the future, or recommend
Plamer, 2004; Yan et al., 2008). The survey instrument was rened the current winery to others.
in collaboration with researchers at the NC Department of Com-
merce. Upon reaching a consensus between researchers, the 4. Results
completed survey questionnaire was pilot tested with a group of
individuals who had visited a NC winery in the previous year. 4.1. Demographics of the respondent prole
Cognitive testing was conducted to assure that the language of each
question was clear and appropriate, that questions conveyed A total of 832 winery visitors participated in the study and from
intended meanings and made sense, and to assure optimal question these 80% identied themselves as tourists (non-residents) visiting
placement and ow; the pilot test was timed to determine how the community (Table 2). For the purpose of the study, any indi-
long it would take to complete; and nally statistical validation was vidual who did not live in the county where the winery was located
conducted before the instrument was nalized. The nal survey was considered a tourist. The majority (66.7%) of the winery tour-
instrument includes three major categories: ists indicated they were from NC. The general demographic prole
of our respondents was similar to participants of previous studies.
1. Demographic prole: age; gender; race and ethnicity; marital
and family status, life-cycle stage; education; household in- 4.2. General results of ranked benets
come; occupation; and place of visitor origin (in/out-of-state);
2. Perceived benets: rating scales asking about the importance of The highest rating of 4.27 (on a 5-point scale ranging from
items that may motivate tourists to visit NC wineries; 1 no importance, 2 not very important, 3 neutral,
3. Intentions for future visits: rating the intention to revisit the 4 important, to 5 very important) was assigned to the item of
current vinery; intention to visit any NC winery; likelihood of to taste NC wine (see Table 3). This supports previous work sug-
recommending the visited winery to others. gesting that the wine itself and tasting it are core benets of winery
visits. Clearly, tourism benets unrelated to wine, such as historical
or cultural experiences in the area or outdoor recreation activities
3.4. Data analysis were rated lower on the list, which supports our rst proposition
that these are ancillary rather than core or augmented attributes in
Descriptive statistics using SPSS Version 20.0 were used to the minds of winery visitors.
establish overall comparative ratings of benets studied in this The fact that having a day out and resting and relaxing were
paper. Each benet question was phrased in the survey to ascertain rated relatively high is indicative of the impromptu nature of and
the item's importance to the visitor's decision to visit a NC winery hedonic orientation toward wine tourism, which Bruwer and
in general. In addition, these ratings were examined in the context Lesschaeve (2012) found in their study, particularly for rst-time
of the conceptualized model of core product, augmented services, visitors to a winery. While not something that can be easily
and ancillary services. Benet items that were in retrospect not controlled, as can the more tangible features of a winery operation,
conceptually relevant to the model being examined, such as vague the role of hedonic motives is one that cannot be excluded when
benets (to have a day out or to have a different NC experience) analyzing the importance of perceived benets affecting winery
24 E.T. Byrd et al. / Tourism Management 52 (2016) 19e29
Table 3
Perceived Benets of Visiting an NC winery.
Benet Mean SD
Fig. 4. Mean Ratings of Selected Wine Tourism Benets (5 very important to 1 no importance).
Among the regional attributes, the most highly rated were the future visits to NC wineries and if they would recommend to others
wine region is close to my home, there are a large number of wineries the winery they were currently visiting. Over 82% of all winery
to visit in the immediate area, and availability of nearby ne dining visitors surveyed indicated that they were likely to revisit the
and gourmet restaurants. The top two were clearly marking a winery they were at and more than 82% of respondents indicated
narrowly focused trip purpose of visiting a winery rather than they would visit a NC winery in the future (Table 5). Also, over 87.3%
conrming strong interest in generic tourism destination attri- of respondents indicated that they were likely to recommend the
butes. Ancillary hospitality amenities such as dining and lodging winery they were visiting to others, demonstrating the importance
were moderately high in importance but still lower than of word-of-mouth.
augmented winery attributes. Tourism activities, such as shopping,
arts and crafts, and other regional features were some of the lowest 4.5. Associations between perceived benets and future intentions
ranked across all destination attributes measured, suggesting that
respondents in this study did indeed view them as being ancillary In order to further support a working theory of the comparative
rather than core to their wine region visits. importance of core, augmented, and ancillary services to the visit
decision process of wine tourists, we examined the correlations
4.4. Intentions for future visits between benet rankings and future intentions to visit, revisit, or
promote NC wineries; Table 6 displays these results. The main
Winery visitors were also asked about their intentions regarding nding is that moderate correlations exist between the core
Table 4
Importance of winery and general regional attributes to visiting a wine region.
Mean SD
Winery attributes
Good customer service 4.39 .939
Winery staff are knowledgeable about wine 4.36 .939
Variety of wines 4.10 .971
Winery with a history/story 3.74 1.074
Appealing website 3.62 1.188
Car parking (ample spaces/close to entrance/well paved or sealed) 3.62 1.187
Special pricing or events for wine club 3.38 1.278
Food pairings or cooking classes offered 3.27 1.266
Regional attributes
The wine region is close to my home 3.66 1.274
There are a large number of wineries to visit in the immediate area 3.50 1.264
Fine dining and gourmet restaurants 3.34 1.217
Wineries in the region have good signage 3.22 1.255
Moderately priced accommodations 3.14 1.269
A wide range of regional attractions 3.07 1.233
Specialty shops or markets selling local farm products 2.95 1.234
Local arts and crafts for sale 2.90 1.254
Vacation packages are offered to the region 2.68 1.263
A wide range of activities for children 2.11 1.287
26 E.T. Byrd et al. / Tourism Management 52 (2016) 19e29
Table 5
Future intentions of winery visitors.
How likely are you to visit this winery/vineyard in the future? 4.28 82.6%
How likely are you to visit any winery in NC in the future? 4.32 82.1%
How likely are you to recommend this winery/vineyard to others? 4.38 87.3%
Table 6
Correlations among wine tourism benets and future intentions.
How likely are you to visit How likely are you to visit this How likely are you to recommend
any winery in NC in the future? winery or vineyard in the future? this winery or vineyard to others?
benets of tasting wine and buying wine and the three types of visit another NC winery in the future, and buy NC wine in the future. As
intentions. With respect to the augmented and ancillary services, the importance of customer service decreased, so too did respon-
the correlations between these benets and visit intentions are dent likelihood of engaging further with NC wine and wineries.
signicant but low to very low in a majority of cases, with Interestingly, the variety of wines was the factor that showed
augmented services benets of visiting vineyards and attending the highest correlation with the intention to purchase NC wine in
wine-related events being slightly higher than the other benets in the future, which validates the ideas that an attribute related to the
either of these latter categories. core product of wine itself would outshine other supplementary
services. While several augmented wine services, i.e., staff knowl-
4.6. Associations between destination attributes and future edge and wine clubs, showed weak positive correlations with
intentions future intentions, ancillary hospitality and tourism services showed
little or no correlation; the latter again supports second proposi-
In a complementary effort to consider the drivers of winery visit tion, rationalizing the idea of three service types. It is entirely
intentions from the three types of services (core/augmented/ feasible that while wine product and tasting motives propel visitors
ancillary), regional and winery attributes were correlated against to a winery the rst time, the augmented winescape attributes keep
future intentions. The importance of customer service to the them coming back for more.
respondent emerged as the attribute most highly correlated with
all four intentions examined in Table 7. Nearly all (91.2%) of the 5. Conclusions
visitors who indicated that good customer service was very
important also indicated that they would likely revisit the present Wine tourism is a fast growing, increasingly important, and
winery and recommend the winery to others, as well as visit nancially lucrative segment of tourism activity across the United
E.T. Byrd et al. / Tourism Management 52 (2016) 19e29 27
Table 7
Correlations between regional/winery attributes and future intentions.
How likely are you to How likely are you to How likely are you to How likely are you to
visit any winery in NC purchase NC wines visit this winery/vineyard recommend this
in the future? in the future? in the future? winery/vineyard to others?
States. While wine tourism can be considered a relatively young socializing, wine clubs, and wine education to complement current
industry in NC, wine tourists in the state are growing in number. wine production and grape growing activity. Largely, the ndings
Therefore, it is vital to understand the drivers and motivations suggest that wineries must continue to focus on the quality and
underlying winery visits, in order both to increase tourism reve- variety of wines as the initial and continuing attraction for wine
nues and to further bottle sales and concomitant revenue increases tourists. Study ndings support maintaining focus on core con-
at wineries. The broad theoretical framework for the paper was a sumer benets of tasting and buying wine, but also augmenting
modied supplementary services model that served as a theoretical supplementary services that directly facilitate enjoyment of the
rationale for marketing both core product and supplementary wine product.
services that would draw visitors to wineries. This study reinforced In the subject group studied, wine tourists were primarily
the important role of an expanded winescape in attracting wine interested in tasting local wines as part of a relaxing day outdoors
tourists by offering additional elements such as customer service, with opportunities to socialize with friends and family and enjoy
28 E.T. Byrd et al. / Tourism Management 52 (2016) 19e29
the beauty of rural vineyards; the apparent hedonic value of a development of allied tourism businesses, i.e., events, food sales,
winery visit may also be appealed to through strategic winery and and lodging facilities, with the goal of prompting winery visitors to
regional advertising. A number of other benets, such as learning stay longer, spend more, and thus benet the local economy more
about wines, attending wine events, and going on winery tours broadly.
were highly important to the decision to visit a winery, thus The present study, however, suggests that while augmenting
exposing the added value of these select augmented services. There services at the winery to increase consumer enjoyment of the core
was insufcient evidence of the importance of the more general- product is critical, the value of incorporating ancillary services in
ized hospitality and tourism services to the wine tourist, other than the form of expanded tourism superstructure needs to be better
the fact that most ratings of these ancillary services were above the understood and measured, both at the winery business and
central value on the survey item scale. regional levels. Further research is needed to contrast alternative
To explore the utility of our model of core, augmented, and investments of winery resources, i.e., to compare the potential ef-
ancillary services in Fig. 2 more directly, we examined respondents' fects of investments in augmented services versus ancillary services
mean ratings of the importance of various wine tourism benets on total winery revenue, including a measure of direct impacts on
and winery/region attributes to verify if consumers are making any bottle sales, so that limited resources can be applied to the most
distinctions among items following our proposed three groupings lucrative tactics.
in the model. We anticipated that core wine items would be rated
most important, followed by augmented attributes, and then Appendix A. Supplementary data
ancillary features. For the most part, we found this to be true for
both benets and destination attributes. We also found that core Supplementary data related to this article can be found at http://
product elements and selected augmented services had signi- dx.doi.org/10.1016/j.tourman.2015.06.009.
cantly higher associations with future intentions to visit, buy wine,
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aspects of Fig. 2 into the analysis. Colgate, M., & Alexander, N. (2002). Benets and barriers of product augmentation:
retailers and nancial services. Journal of Marketing Management, 18(1),
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The current results suggest a need to inspect more thoroughly Dodd, T. H. (1999). Attracting repeat customers to wineries. International Journal of
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reation, entertainment and events, and other tourism and hospi- Eiglier, P., & Langeard, E. (1977). Services as systems: marketing implications. In
P. Eiglier, E. Langeard, C. H. Lovelock, J. E. G. Bateson, & R. F. Young (Eds.),
tality services depicted in the model actually add value to the wine Marketing consumer services: New insights, Cambridge (pp. 83e103). MA: Mar-
region visit. Wine regions and wineries continue to explore the keting Science Institute.
E.T. Byrd et al. / Tourism Management 52 (2016) 19e29 29
Famularo, B., Bruwer, J., & Li, E. (2010). Region of origin as choice factor: wine Erick T. Byrd, PhD is an Associate Professor in the
knowledge and wine tourism involvement inuence. International Journal of Department of Marketing, Entrepreneurship, Hospitality,
Wine Business Research, 22(4), 362e385. and Tourism at The University of North Carolina at
Frank, Rimerman and Co. (2011). The economic impact of wine and wine grapes on the Greensboro. His research interests include agritourism,
state of North Carolina e 2009. Retrieved from http://www.nccommerce.com/ wine tourism and tourism stakeholder understanding and
Portals/10/Documents/NorthCarolinaWineEconomicImpactStudy2009.pdf. participation.
Fuchs, M., & Weiermair, K. (2004). Destination benchmarking: an indicator system's
potential for exploring guest satisfaction. Journal of Travel Research, 42(3),
212e225.
Galloway, G., Mitchell, R., Getz, D., Crouch, G., & Ong, B. (2008). Sensation seeking
and the prediction of attitudes and behaviors of wine tourists. Tourism Man-
agement, 29(5), 950e966.
Getz, D. (2000). Explore wine tourism: Management, development & destinations.
New York: Cognizant Communication Corporation.
Getz, D., & Brown, G. (2005). Linking wine preferences to the choice of wine tourism
destinations. Journal of Travel Research, 43(3), 266e276. Dr. Canziani has worked with the hospitality and tourism
Getz, D., & Brown, G. (2006). Critical success factors for wine tourism regions: a industry for 30 plus years, including her current position at
demand analysis. Tourism Management, 27(1), 146e158. the University of North Carolina at Greensboro. She has
Goyal, A. (2004). Role of supplementary services in the purchase of credit card considerable experience with wine tourism in Northern
services in India. Asia Pacic Journal of Marketing and Logistics, 16(4), California, the New York Finger Lakes region, and, since
36e51. 2001, in North Carolina. Dr. Canziani has worked with the
Hall, C. M., Johnson, G., Cambourne, B., Macionis, N., Mitchell, R., & Sharples, L. NC Wine and Grape Growers Council on statewide projects
(Eds.). (2000). Wine tourism around the world: Development, management and including the 2012 Study of Visitors to North Carolina
markets. Oxford: Butterworth-Heinemann. Wineries, the 2013 North Carolina Wine and Grape Council
Hall, C. M., & Macionis, N. (1998). Wine tourism in Australia and New Zealand. In Strategic Plan, and currently works on the NC Winery
R. Butler, C. M. Hall, & J. Jenkins (Eds.), Tourism and recreation in rural areas (pp. Categorization Model. Additional projects have included
197e224). Chichester: Wiley. restaurant planning for an NC winery and analysis of NC
Hashimoto, A., & Telfer, D. (2003). Positioning an emerging wine route in the winery website features and quality.
Niagara region: understanding the wine tourism market and its implications for
marketing. In M. Hall (Ed.), Wine, food, and tourism marketing (pp. 61e76). New
York: The Haworth Hospitality Press.
Yu-Chin (Jerrie) Hsieh is an Associate Professor in the
Hume, M. (2008). Understanding core and peripheral service quality in customer
Department of Hospitality and Tourism Management at
repurchase of the performing arts. Managing Service Quality, 18(4), 349e369.
Rochester Institute of Technology. She received her Ph.D.
Johnson, R., & Bruwer, J. (2007). Regional brand image and perceived wine quality:
in Hospitality and Tourism Management from Purdue
the consumer perspective. International Journal of Wine Business Research, 19(4),
University in 2004. Prior to joining academia, she worked
276e297.
for ve-star hotels in Taiwan and the Netherlands. Her
Levitt, T. (1980). Marketing success through differentiation of anything. Harvard
research interests include hospitality-related human re-
Business Review, 59(3), 94e102.
sources, and hotel employees' occupational health. Dr.
Lovelock, C. (1992). Cultivating the ower of service: new ways of looking at core
Hsieh has published articles in professional journals
and supplementary services. In P. Eigler, & E. Langeard (Eds.), Marketing, oper-
including the International Journal of Hospitality Manage-
ations and human resources insights into services. Aix-en-Provence, France:
ment, International Journal of Hospitality and Tourism
Institute dAdministration des Enterprises.
Administration, Journal of Human Resources in Hospitality
Lovelock, C. (1996). Adding value to core products with supplementary services. In
and Tourism, and International Journal of Contemporary
Services marketing (2nd ed., pp. 337e359). Englewood Cliffs, NJ: Prentice e Hall.
Hospitality Management. She also serves on the Editorial
Marzo-Navarro, M., & Pedraja-Iglesias, M. (2010). Are there different proles of
Board of Asia Pacic Journal of Tourism Research.
wine tourists? An initial approach. International Journal of Wine, 22(4),
349e361.
Mitchell, R., & Hall, C. M. (2004). The Post-visit consumer behaviour of New Zealand
winery visitors. Journal of Wine Research, 15(1), 39e49. Keith Debbage is a Professor of Geography at UNC-
Naipaul, S., & Parsa, H. G. (2000). Supplementary services as a differentiation Greensboro with research interests in air transportation,
strategy: an empirical investigation of lovelock's model in tourism. Journal of tourism and urban economic development. He is the
Quality Assurance in Hospitality & Tourism, 1(1), 67e80. author of numerous research publications in book chapters
O'Neill, M., & Charters, S. (2000). Service quality at the cellar door: implications for focused on air transportation and tourism, contracted re-
Western Australia's developing wine tourism industry. Managing Service Qual- ports and various academic journals including the Annals
ity, 10(2), 112e123. of Tourism Research, the Journal of Air Transport Manage-
O'Neill, M., & Plamer, A. (2004). Wine production and tourism: adding service to a ment, the Journal of Transport Geography, Policy Studies Re-
perfect partnership. Cornell Hotel and Restaurant Administration Quarterly, 45(3), view, The Professional Geographer, Regional Studies, Tourism
269e284. Management, Transportation Quarterly, and Urban Geogra-
Peters, G. L. (1997). American winescapes: The cultural landscapes of America's wine phy. He co-authored a book with Dimitri Ioannides titled
country. Boulder, CO: Westview Press/Harpers Collins. The Economic Geography of the Tourist Industry: A Supply-
Ryan, C. (Ed.). (2002). The tourist experience (2nd ed.). London: Continuum. Side Analysis with Routledge.
Shostack, L. (1977). Breaking free from product marketing. Journal of Marketing,
41(2), 73e80.
Sparks, B. (2007). Planning a wine tourism vacation? Factors that help to predict Dr. Sevil So } nmez's research is interdisciplinary and
tourist behavioural intentions. Tourism Management, 28(5), 1180e1192. applied and delves into the nexus of leisure, work, and
Telfer, D. J. (2000). The Northeast wine Route: wine tourism in Ontario, Canada and health. Her work focuses on adverse health consequences
New York state. In C. M. Hall, L. Sharples, B. Cambourne, & N. Macionis (Eds.), of occupational and leisure mobility, tourism and hospi-
Wine tourism around the world (pp. 253e271). Jordan Hill, Oxford: Butterworth- tality occupational health, and the reduction of tourism's
Heinemann. adverse health effects and promotion of its health benets.
TIA. (2008). Comprehensive culinary travel survey provides insights on food and wine Dr. So}nmez's work has appeared in both tourism/hospi-
travelers. Retrieved from http://www.ustravel.org/news/press-releases/ tality and health journals and conferences. She is the
comprehensive-culinary-travel-survey-provides-insights-food-and-wine- coeditor of three books: Women as Producers and Con-
travelers. sumers of Tourism in Developing Regions, Mediterranean
Yan, J., Morrison, A., Cai, L., & Linton, S. (2008). A model of wine tourist behavior: a Islands and Tourism Development, and Population Mobility
festival approach. International Journal of Tourism Research, 10(3), 207e219. and Infectious Disease.