The impact of beer type, pizza spiciness and gender on match perceptions

Robert J. Harrington; Daniel C. Miszczak; Michael C. Ottenbacher

doi:10.25145/j.pasos.2008.06.014

Autores/as

Robert J. Harrington
Daniel C. Miszczak
Michael C. Ottenbacher

DOI:

https://doi.org/10.25145/j.pasos.2008.06.014

Palabras clave:

relación comida versus bebida, picante, pizza, diferencias de género

Resumen

Este estudio exploratorio examina las preferencias de los consumidores hacia la relación existente entre tres tipos de categorías de cerveza (cerveza dorada (lager), cerveza inglesa (ale) y cerveza de malta (stout)) con una pizza no-picante y picante. Los objetivos del estudio son determinar el nivel de ajuste entre el estilo de pizza con cada tipo de cervezas analizadas, y explorar las diferencias por género, así como, sí una pizza picante tiene o no impacto en la elección y preferencia del consumidor de cerveza. Las implicaciones de esta investigación se aplican a las capacidades de los restaurantes a la hora de esta- blecer un stock de cerveza y tipo de pizza, y como ello influye en la creación de experiencias, bebida versus comida, por parte del turista gastronómico.

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Biografía del autor/a

Robert J. Harrington

Robert J. Harrington is Associate Professor and Endowed Chair in Hospitality & Restaurant Management Pro- gram. University of Arkansas (USA).

Daniel C. Miszczak

Daniel C. Miszczak is a graduate student in the School of Hospitality & Tourism Management. University of Guelph (Canada).

Michael C. Ottenbacher

Michael C. Ottenbacher is Associate Professor in the School of Hospitality & Tourism Management. San Diego State University (USA).

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