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Esthetics Service And Wine Quality Perceived
[Esthétique Du Service Et Qualité Perçue Du Vin]

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  • Pascale Ertus

    (LEGO - Laboratoire d'Economie et de Gestion de l'Ouest - UBS - Université de Bretagne Sud - UBO - Université de Brest - IMT - Institut Mines-Télécom [Paris] - IBSHS - Institut Brestois des Sciences de l'Homme et de la Société - UBO - Université de Brest - UBL - Université Bretagne Loire - IMT Atlantique - IMT Atlantique - IMT - Institut Mines-Télécom [Paris])

  • Christine Petr

    (LEGO - Laboratoire d'Economie et de Gestion de l'Ouest - UBS - Université de Bretagne Sud - UBO - Université de Brest - IMT - Institut Mines-Télécom [Paris] - IBSHS - Institut Brestois des Sciences de l'Homme et de la Société - UBO - Université de Brest - UBL - Université Bretagne Loire - IMT Atlantique - IMT Atlantique - IMT - Institut Mines-Télécom [Paris])

Abstract

Many research pointed that consumers have difficulty in choosing their wine. The multidimensional construction of extrinsic and intrinsic attributes of quality has been shown. Studies demonstrated that senses are requested during tasting but there is no study learning the gesture of service as factor of induction of food quality. Based on experimentation of three usual wines services near to 83 subjects in blind test ; this article demonstrate the influence of esthetic dimension of gesture of service on wine quality perception. New managerial practices about the importance of gestures in trades of reception and service could be considered.

Suggested Citation

  • Pascale Ertus & Christine Petr, 2021. "Esthetics Service And Wine Quality Perceived [Esthétique Du Service Et Qualité Perçue Du Vin]," Post-Print hal-03114180, HAL.
    • Handle: RePEc:hal:journl:hal-03114180
    Note: View the original document on HAL open archive server: https://hal.science/hal-03114180
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