음식품질향상을 위한 조리용 와인교육 연구: 서울 소재 특1급 호텔의 조리사들을 중심으로

• 발행기관: 한국외식경영학회
• 저자명: 최준철(Joon Chul Choi) 차석빈(Suk Bin Cha)
• 간행물 정보: 『외식경영연구』13권 3호, 63~80쪽, 전체 18쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2010.06.30

영문 초록

Surveying 282 chefs of super deluxe hotels in Seoul, this study investigated the current status of wine training for chefs and how they felt about the cooking wine training. Research findings show that wine training for chefs was done irregularly and after work, leaving room for improvement. Chefs felt highly the necessity of cooking wine training for the improvement of food quality and the systematic cooking wine training. Finally, statistical differences between cooking wine-related variables and demographic characteristics were found in education level, age, position, and length of career. The study concludes with the implications of the results and future research topics.