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Wine evaluation training of sommelier students is succesful
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2011 (English)In: BALANCING ART, INNOVATION & PERFORMANCE: In Food and Beverage, Hotel Leisuyre Industries / [ed] Andrew Mungall, 2011, 221-224 p.Conference paper, Published paper (Other academic)
Abstract [en]

Sommelier students are trained to evaluate wine. This study examines how students differ in their use of systematic approach of tasting according to their level of training. In conclusion: the second and third year Bachelor students evaluated the wines more correctly and consistently. The statistical program PanelCheck was a valuable instrument in evaluating students training in wine evaluation.

Place, publisher, year, edition, pages
2011. 221-224 p.
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-16587OAI: oai:DiVA.org:oru-16587DiVA: diva2:434772
Conference
ICHLAR, International Conference on Hospitality & Lesisure Applied Research
Available from: 2011-08-16 Created: 2011-08-16 Last updated: 2017-10-17

Open Access in DiVA

Wine evaluation training(251 kB)501 downloads
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File name FULLTEXT01.pdfFile size 251 kBChecksum SHA-512
827ff12ca132cfdfb740dfcfb9daa238e5eade2bb645b6d3520f833e2f3028d81ecaab6cdf41bd331315998c2d8ed30c5469d8ef41181ed18647802f72756173
Type fulltextMimetype application/pdf

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Jennerholm, PontusScander, HenrikLööb, Christopher
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CiteExportLink to record
Permanent link

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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
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  • asciidoc
  • rtf