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

Abstract

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.