Sommelier's choice : factors influencing wine choices of a restaurant in Helsinki
Mwalabu, Stewart (2025)
2025
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-202503174367
https://urn.fi/URN:NBN:fi:amk-202503174367
Tiivistelmä
In Helsinki creating drink menus, especially wine selections, presents significant challenges for restaurants. Owners and sommeliers craft their selections with incredible skill, considering countless factors such as customer preferences and business trends by scrutinizing the interaction among historical, cultural, and economic aspects, the study seeks to guide the formulation of strategies for establishing prosperous and sustainable wine initiatives. This thesis explores the intricate decision-making strategies utilised by restaurant managers in the creation of wine menus in the Helsinki.
The study offers a comprehensive understanding of the factors influencing wine choices in today's restaurant environment by combining theoretical models from the domains of psychology, management, and sociology with a historical examination of wine. The study used an interdisciplinary approach, drawing on theories like the Resource-Based View, Expectancy Value Theory, and the Theory of Planned Behaviour to illuminate the psychological, strategic, and sociocultural elements that influence wine choice.
The thesis delves into the historical progression of wine, charting its roots, production techniques, and cultural importance from antiquity to the present day. This historical backdrop lays the groundwork for comprehending the modern wine industry and the challenges it confronts, including the effects of globalisation and climate change. In the end, this research aims to enrich the understanding of wine selection in the restaurant sector, providing valuable insights for scholars and industry professionals alike.
The study offers a comprehensive understanding of the factors influencing wine choices in today's restaurant environment by combining theoretical models from the domains of psychology, management, and sociology with a historical examination of wine. The study used an interdisciplinary approach, drawing on theories like the Resource-Based View, Expectancy Value Theory, and the Theory of Planned Behaviour to illuminate the psychological, strategic, and sociocultural elements that influence wine choice.
The thesis delves into the historical progression of wine, charting its roots, production techniques, and cultural importance from antiquity to the present day. This historical backdrop lays the groundwork for comprehending the modern wine industry and the challenges it confronts, including the effects of globalisation and climate change. In the end, this research aims to enrich the understanding of wine selection in the restaurant sector, providing valuable insights for scholars and industry professionals alike.