VINHO EM RESTAURANTES: ANÁLISE DOS FATORES QUE INIBEM SEU CONSUMO / WINE IN RESTAURANTS: ANALYSIS OF THE FACTORS THAT INHIBIT ITS CONSUMPTION
AUTOR(ES)
FELIPE GARCEZ
DATA DE PUBLICAÇÃO
2005
RESUMO
Brazilian people don´t have the habit of drinking wine. Previous researches have shown that, for the last 30 years, the consumption-increasing rate is vegetative. The present research has the objective of describing the inhibition factors related to wine consumption, basically in restaurants. Consumption barriers, as price and the lack of knowledge, are analyzed, as well as the risks associated with the consumption in restaurants. Conclusions shows that, in situations were people face high public exposition, social and financial risk can be considered as consumption inhibition factors. Other important conclusion is that, the present research identifies a consumer interested in a simplest way of drinking wine. Interested in a more soft and smooth relation with wine. Those results contribute for a possible reposition of wine, in order to stimulate and popularize its consumption.
ASSUNTO(S)
positioning posicionamento risco percebido vinho perceived risk consumer inhibition inibicoes ao consumo wine
ACESSO AO ARTIGO
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