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KMID : 0665420060210020124
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Korean Journal of Food Culture
2006 Volume.21 No. 2 p.124 ~ p.130
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Consideration of Professionalism of Sommelier as a Profession in Hotel and Foodservice Industry
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Choi Young-Joon
Kim Young-Kyu
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Abstract
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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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KEYWORD
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Sommelier, Professional Institutions, Wine education
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