Sommelier service: what is the attitude of the guests, profit or loss for the restaurant?

Rohály Anna Irén (2021) Sommelier service: what is the attitude of the guests, profit or loss for the restaurant? Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

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Absztrakt (kivonat)

Consciousness is gaining ground for itself these days and gastronomy is not an exception, which includes wine consumption as well. Guests are becoming more informed. In addition, visiting wine tastings, wineries and paying attention to consuming quality wines is getting widely preferable. Therefore, the work of sommeliers is getting more essential. The purpose of my thesis is to examine whether sommeliers are able to influence guests or not, furthermore, what are the important factors regarding this question. In this research, I examined the wine consumption habits of Hungarian adults as well as their attitude towards sommeliers and their work.  Both qualitative and quantitative method was applied in this research. The results show that most of the guests can be influenced by sommeliers. This statement was also supported by sommeliers, whom I interviewed as part of the research. The question also raised in the research is whether it is worthwhile to employ a sommelier in a restaurant. The results showed that it means profit for the restaurant, thus it is absolutely worth it.

Intézmény

Budapesti Gazdasági Egyetem

Kar

Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar

Tanszék

Vendéglátás Tanszék

Tudományterület/tudományág

NEM RÉSZLETEZETT

Szak

Turizmus-vendéglátás

Mű típusa:	diplomadolgozat (NEM RÉSZLETEZETT)
Kulcsszavak:	influencing, profitable, restaurants, service, sommelier, wine
SWORD Depositor:	Archive User
Felhasználói azonosító szám (ID):	Archive User
Rekord készítés dátuma:	2021. Szep. 22. 09:23
Utolsó módosítás:	2021. Szep. 22. 09:23

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