Análisis y propuesta para la mejora de la preparación profesional del sommelier en México
Publisher
Hospitalidad ESDAI
Date Issued
2018
Author(s)
Loredo Mafud, María Fernanda
Abstract
The presence of wine, along with its corresponding service: the sommelier, have a relatively short history in Mexico, however, is a subject that has been growing in recent years and, therefore, it is important to pay attention to the professionalism that has in it. This article treats the issue of the professional preparation given in Mexico to perform the sommelier’s work, analyzing it by means of a documentary research in order to know the demands that are asked about the sommelier and that, at the same time, implicitly showed how valued the profession is, as well as the level of culture in the subject. Subsequently, an applied research was used through interviews directed to both, experienced sommeliers and people who have or have had a relationship with them, who intended to deepen the same objectives of the documentary research. This one has the intention to know how standardized and attached is the national sommelier profession to the training imparted at international level, in order to know if it can improve and in what form.
License
Acceso Abierto
How to cite
Loredo Mafud , M. F. ., Díez Sánchez, J. ., & Becerril Isidro, J. . (2018). Análisis y propuesta para la mejora de la preparación profesional del sommelier en México. HE, (33), 27–64. Recuperado a partir de https://scripta.up.edu.mx/handle/20.500.12552/7045
Table of contents
Introducción -- Hipótesis y objetivo -- Teoría -- Instrumentación -- Resultados de las entrevistas -- Discusión -- Conclusiones y recomendaciones