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http://dx.doi.org/10.7318/KJFC.2006.21.2.124

Consideration of Professionalism of Sommelier as a Profession in Hotel and Foodservice Industry  

Choi, Young-Joon (Department of Hotel Management, Youngsan University)
Kim, Young-Kyu (Department of Tourism Management, Keimyung University)
Publication Information
Journal of the Korean Society of Food Culture / v.21, no.2, 2006 , pp. 124-130 More about this Journal
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.
Keywords
Sommelier; Professional Institutions; Wine education;
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