Benoît Lecat, Ph.D.
Department Head; Professor, Wine Business
Office: Building 11, Room 217
Office Hours: Current Quarter
Curriculum Vitae: CV Lecat, Benoit (pdf)
Ph.D. in Management, FUCAM, branch of LOUVAIN School of Management, UCL Campus of Mons, BELGIUM, 2006
M.S. in Marketing, Graduate School of Business Studies, KULeuven, BELGIUM, 2000.
Postgraduate in Bank Management, FUCAM, branch of LOUVAIN School of Management, UCL Campus of Mons, BELGIUM, 1999
Level 4 Diploma in Wines and Spirits, WSET, London, 2014.
Certified Sherry Educator, Consejo Regulador Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda, 2014.
Research and Professional Interests
Pricing issues in wine and spirits industry, branding, management of luxury goods, food and wine in Burgundy, social networks, terroirs and wine and spirits tourism.
“Winery Website Loyalty: The Role of Sales Promotion and Service Attributes,” co-authored by J. E. Pelet, J. Khan, S. Rundle-Theiele, A.L. Wegmann, L. Lee, D. Vigar-Ellis, Marianne McGarry Wolf, N. Kavoura, and V. Katsoni, appeared in the International Journal of Wine Business Research, Vol. 30, No. 2, pp.138-152.
“An Exploratory Study to Develop Korean Food and Wine Pairing Criteria," co-authored by S. Kim was included in Beverages: Special issue on Food and Wine Pairing, Vol. 3, No. 40, p. 19, ( ).
“Don’t Believe the Hype: A Grounded Exploratory Six Country Wine Purchasing Study,” co-authored by J. Pelet, J. Khan, S. Rundle-Thiele, A.L Wegmann, L. Lee, D. Vigar-Ellis, Marianne McGarry Wolf, N. Kavouran, V. Katsoni, appeared in the Journal of Wine Research, Vol. 28, No. 2, pp. 91-104 ().
“Food and Wine Pairing in Burgundy: The Case of Grands Crus,” co-authored by C. Chapuis was included in Beverages: Special issue on Food and Wine Pairing, Vol. 3, No. 10, p. 26 ().
“Fraud and Counterfeiting wines in France: An Overview and Perspectives,” co-authored by J. Brouard, C. Chapuis, appeared in the British Food Journal: Special Issue on Food and Supply Chain Integrity, Vol. 119, No, 1, pp. 1-23.
“Futures in Bordeaux: how does the En-Primeur System work?” co-authored by J. Brouard and C. Chapuis appeared in Wine Business Monthly, May 2018, pp. 88-97.