An investigation of managers perception about selection of wines in menu: a study of NCR

This paper investigates the perception of managers about the selection of wines in the menu card of restaurants/bars of chain hotels in NCR (National Capital Region). It examines the parameters that are and have to be considered for a wine to be positioned on a menu card. To address the objectives of the study 50 F&B (Food & Beverage) managers were questioned from various chain hotels in the NCR. The results revealed that the popular wines are must on a menu card. These will be sort of fix and only changing fashion and fads would determine their inclusion or seclusion from the menu. A balancing or juggling act has to be done by the wine selector for the menu card too. The current study delves in an under researched area of hospitality and highlights the importance of B-W (Best-Worst) scaling methods to identify the positive/negative factors in wine menu selection. It increases the scope of B-W scaling method to a new domain which was initially proposed by Auger et al. (2007). The study also provides a more comprehensive basis for the wine menuselectors and provides them more parameters to conceptualize their menus accordingly.