호텔레스토랑 와인교육현황과 와인교육시스템 구축방안에 관한 연구

• 영문명: A Study of the Wine Training System at a Hotel Restaurant
• 발행기관: 한국외식경영학회
• 저자명: 고재윤(Ko Jae Youn) 이준재(Lee Jun Jae) 조현준(Cho Hyeon Jun)
• 간행물 정보: 『외식경영연구』8권 3호, 125~147쪽, 전체 23쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2005.12.31

영문 초록

The current education and wine training system that every executive staff member and instructor must undergo is inefficient. The purpose of this research is, firstly, to make hotel restaurant staff and managers aware of the importance of wine, and consequently, to emphasize the importance of obtaining a proper education in wine sale service. Wine makes people more sociable in the way it promotes mood and harmony. This is especially true when wine is served with food. Because of these properties, wine, particularly when it is introduced through a systematic wine sales service program, has the capacity to dramatically increase profit margins on hotel beverage sales. A detailed analysis of the present condition of hotel restaurant wine education programs revealed that there were discrepancies in the method of execution of wine sale programs, both from hotel to hotel, as well as between different levels of management. We also noted that the motives and goals people had prior to participating in restaurant wine education programs were different from those of people who had completed the training. Finally, because of the differences in content from one wine education program to the next, we suggest a standardized training program for wine sales.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 실증분석결과

Ⅴ. 결론

참고문헌

키워드

Wine service training Wine education system Education demands