224 pages | 24 B/W Illus.
The world of champagne offers a fascinating insight into the complexity of modern business management and marketing. Champagne is at the same time a wine, a luxury product and a regional brand – it is tied to the place from which it comes, and can be made nowhere else. It therefore highlights a range of characteristics which make it interesting to the modern business world.
This is the first book to offer a complete overview of the way in which champagne as a product is organized, managed and marketed and what its future prospects are. The book covers the entire range of issues surrounding the management of the champagne industry by reviewing the current context of champagne (structural, economic and legal), the role of ‘place’ (identity and terroir and tourism), marketing the ‘myth’ of champagne (image and competitive advantage) and the management of the industry (accountability, people and the territorial brand). The book brings together leading academics and examines the champagne region from multidisciplinary perspectives.
Examining the champagne region provides insight into a range of management, production-management, branding and consumer-related issues and will be of interest to students, researchers and academics interested in Gastronomy, Wine Studies, Tourism, Hospitality, Marketing and Business.
Introduction Section One: Context 1. The Organization of Champagne: A Historical and Structural Introduction Steve Charters 2. Producing Champagne Philippe Jeandet and Steve Charters 3. The Legal Context of Champagne Theo Georgopoulos 4. The Economic Perspective on Champagne David Menival Section Two: The Place 5. A Place of Paradox: Champagne as it is Presented to the Outsider Richard Mitchell 6. Mobilising Brands and Terroir in Champagne Nick Lewis Section Three: Creating the Myth and Selling the Wine 7. Champagne’s Mystique, or Complexity and Consumer Confusion Tim Dodd 8. The Future of the Champagne Brand Larry Lockshin 9. Distributing Champagne Olivier Dusautoir and Steve Charters Section Four: Managing the Industry 10. Creating and Sustaining a Competitive Advantage Over Time Martin Kunc 11. Strategic Implementation: Accounting to Accountability in Champagne Al Seaman 12. Exploding Bottles: Exploring the Culture and Workforce of Champagne Liz Thach Section Five: Reflecting on Champagne 13. Conclusions Steve Charters and David Menival References Index
This groundbreaking series focuses on cutting edge research on key topics and contemporary issues in the area of gastronomy, food and drink to reflect the growing interest in these as academic disciplines as well as food movements as part of economic and social development. The books in the series are interdisciplinary and international in scope, considering not only culture and history but also contemporary issues facing the food industry, such as security of supply chains. By doing so the series will appeal to researchers, academics and practitioners in the fields of gastronomy and food studies, as well as related disciplines such as tourism, hospitality, leisure, hotel management, cultural studies, anthropology, geography and marketing.