Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Consideration of Professionalism of Sommelier as a Profession in Hotel and Foodservice Industry

호텔.외식산업의 전문직으로서 소믈리에 전문성제고

  • 최영준 (영산대학교 호텔경영학과) ;
  • 김영규 (계명대학교 관광경영학과)
  • Published : 2006.04.30
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Abstract

As public gives more attention on the well being trend, the aim of this study on the Sommelier - an industry profession in the hotel and food service industry is to suggest the educational plan to meet the demand as a professional and to help establish the direction to the effective curriculum. Findings from this study showed that a Sommelier need to possess knowledge in not just wine but in areas such as foreign language, computer, management, hotel and restaurant, global manner, and etc. It was also recommended to authorize the sommelier license as an official and to develop educational entities for sommelier.

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References

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